Italian Wedding Soup

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
7.5 oz Hot Italian Sausage-Johnsonville 1 link 3oz 2 carrot Carrots, cooked 2 stalks Celery, cooked 4 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup 2 tsp Kosher Salt (by 65PLUS1) 1 cup, chopped Onions, raw 1 cup Spinach, cooked 5 tbsp Parsley 1 serving Great Value Parmeson Cheese 1/3 cup (by STRATBOY) 1 serving 1 Large Brown Egg 1 cup Orzo Pasta 1 tbsp Extra Virgin Olive Oil 1 cup Bread, Progresso Bread Crumbs, Garlic and Italian Herb 0.25 tsp Cayenne Pepper (Ground) 1 grams Bay Leaf 2 tbsp Sage leaves, fresh (by SKINNYROBIN100) 2 tsp Thyme, fresh
Directions
Form meatballs by combining italian sausage, bread crumbs, egg, parmeseon, ground fennel, thyme, sage, cayenne pepper, and 1 tsp of parmeseon.

Brown the meatballs in a large pot with olive oil. Add the chicken broth and diced carrots, celery and onion. Add a bay leaf, kosher salt, thyme, and sage to taste. Simmer the pot for about 20 minutes and then add the orzo to cook for an additional 8 minutes.

Add in parsley and spinach and let the soup sit for about 1-2 minutes for the spinach to turn a dark green.

Top with remaining parmeseon and add some extra parsley.

Serving Size: Makes 6 bowls of soup

Number of Servings: 6

Recipe submitted by SparkPeople user VALKREE.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 385.1
  • Total Fat: 16.4 g
  • Cholesterol: 66.3 mg
  • Sodium: 1,478.1 mg
  • Total Carbs: 40.5 g
  • Dietary Fiber: 3.7 g
  • Protein: 17.6 g

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