Italian Wedding Soup
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
12 ounces bulk hot Italian sausage
1 tablespoon olive oil
3/4 cup chopped onion
3/4 cup chopped carrot
2 garlic cloves, minced
3 cups unsalted chicken stock
2 cups water
5 cups spinach
1 1/2 cups chopped pasta mixture from Spaghetti with Anchovies, Garlic, and Red Pepper with Lemon-Caper Broccoli
1/4 cup chopped fresh dill
2 teaspoons lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons grated Parmesan cheese
Instructions
Shape sausage into 42 meatballs. Heat olive oil in a large Dutch oven over medium-high heat. Add meatballs; cook 2 minutes on each side. Remove meatballs from pan. Add onion, carrot, and minced garlic to pan; sauté 4 minutes. Add chicken stock and water; bring to a simmer. Add meatballs; cook 2 minutes. Stir in spinach, pasta mixture, dill, lemon juice, salt, and pepper; cook 2 minutes. Place 1 1/3 cups soup in each of 6 bowls; top each serving with 2 teaspoons grated Parmesan cheese.
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