Italian Wedding Soup

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

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.