A simple recipe for Italian Wedding Soup with small tender Italian sausage meatballs, vegetables, and tiny pasta in a rich, flavorful chicken broth!
Course: Main Course, Soup
Keyword: italian, soup, wedding
1lbItalian sausagesweet or mild
3tbspPecorino Romanoor parmesan
2tbspItalian bread crumbs
1tbspFresh Italian parsleyminced
10cupsChicken stockor broth
5ozBaby spinachstemmed, rough chopped
3/4 cupAcini di pepeor other small pasta
Pecorino Romanograted - additional for topping the soup
In a large bowl add the Italian sausage, Pecorino Romano, bread crumbs, chopped parsley, and egg. Mix gently just until combined. Do not overwork the mixture. You want tender meatballs!
Shape into 1/2 inch balls. Place on a parchment-lined baking sheet, cover with plastic wrap and freeze for at least one hour.
In a large dutch oven or soup pot melt the butter over medium-high heat, add the onion, carrots, and celery. Saute until the vegetables are tender, about 10 minutes. Add the garlic and cook for 1 minute.
Add the chicken stock, salt, and pepper bring to a boil. Reduce the heat to low. Cover and simmer for about 15-20 minutes. Season to taste with additional salt and pepper if needed.
Add the meatballs, cover, and simmer for about 5 minutes.
Add the pasta and simmer for an additional 6 to 8 minutes until the pasta is tender. Cook the pasta according to the package instructions al dente.
Remove from the heat and stir in the spinach until wilted.
Serve with additional Pecorino Romano grated over the top!
What I like to do with soup that contains pasta is cook it separately and add the pasta to each serving individually. When you have a leftover soup that contains pasta, the pasta tends to soak up a lot of the broth.