Italian Wedding Soup
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
5 quarts
- Serves:
- 15
ingredients
- 12 ounces bulk Italian sausage, rolled into tiny meatballs
- 12 ounces boneless skinless chicken breasts, diced
- 2 tablespoons olive oil (optional)
- 1⁄4 cup fresh minced garlic
- 1⁄2 teaspoon crushed red pepper flakes (optional)
- 1 cup roasted red pepper, diced
- 3 quarts chicken broth
- 4 cups cooked Orzo pasta (al dente, can substitute Acini di Pepe)
- 8 cups fresh baby spinach leaves
- 1 cup grated romano cheese (can substitute parmesan)
- salt, to taste
- pepper, to taste
directions
- In a large stockpot over medium high heat, saute meatballs and chicken until cooked through. (I usually start with the meatballs, then remove them while I cook the chicken in their fat. If there isn't enough fat to saute chicken, that's when to add an appropriate amount of olive oil.).
- When meatballs and chicken have finished cooking, add the garlic, red pepper flakes and diced red pepper. Saute over medium heat for one minute.
- Add chicken broth and bring to soft boil over medium high heat.
- Add spinach and cooked pasta and heat until spinach wilts.
- Salt and pepper to taste.
- Ladle into bowls, and garnish each serving with 1-2 tbls. grated cheese. You may also garnish with additional roasted red peppers, if desired.
- NOTE: Do not add the pasta until right before serving, or it will get large and mushy from absorbing a lot of the broth. If making the soup in advance, omit the pasta until you're ready to serve. Then, heat the mix and add the pasta as directed.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket>
<br>
<br>I'm a native Idahoan, but spent seven years in Kansas City before moving to Seattle five years ago. I work for a large international nonprofit in fundraising, but my true passion is cooking and baking.
<br>
<br>My dream in life would be to open my own delicatessen--I do not believe a sandwich to my standards can be found in Seattle. There are some good ones, but not the best.
<br>
<br>I am married to my best friend, Sean, who also acts as my personal sous chef in our kitchen. We have two cats, Jackson and T-Bone, and love to garden and play outside. We also love to trapse downtown to Pike Place Market and gather ingredients for a delicious meal. You can find anything there, but we especially love the fresh fish selection, of course the produce, the bread from Three Girl's Bakery, the sausages from Uli's, the cheeses from DiLaurenti's, and the hot donuts across the hall. YUM!