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May '12

Recipe: Italian Wedding Soup

This is my all time favourite soup and once in a while I like to make a big crock pot full and make it last.  This is a quick recipe, the soup is a chicken stock base, with tiny italian sausage meatballs, spinich, and orzo pasta (a small type of macaroni).  Good spices make this a great tasting soup and even better the second day.


Tiny Meatballs:

– 1 (19.76 ounce) package Mild Italian Sausage, decased
– 1 egg, lightly beaten
– 1 cup bread crumbs (plain or seasoned)
– 2 teaspoons fennel seeds, crushed or chopped
– 1 tablespoon fresh Italian parsley, minced
– 1/8 teaspoon cayenne pepper


Make tiny meatballs                                       Cook in oil, spices, onion and garlic


– 2 tablespoons extra-virgin olive oil
– 1 medium onion, finely diced
– 1 teaspoon dried thyme
– 1 teaspoon dried sage leaves
– 2 cloves garlic, finely minced
– 1 small carrot, finely chopped
– 8 cups chicken stock
– 1 bay leaf
– 8 ounces orzo pasta, cooked
– 1 cup spinach, roughly chopped (I use frozen)
– 1/3 cup shredded parmesan cheese


Orzo is a small macaroni                             Cook your Orzo with spinich

Mix meatball ingredients together and roll small meatballs the size of a marble. (If forming the meatball is difficult, cover and refrigerate first.)

– In a medium pan, cook orzo al dente, according to package directions, drain and set aside.
– Prep the vegetables.
– In a large pot, saute onion, thyme and sage in olive oil.
– When the onion starts to turn a golden color; add garlic, carrot, celery and cook for about 5 minutes stirring occasionally. Set the vegetable – ixture aside on a plate.
– In the same pot add all the meatballs and cook for 2-3 minutes before stirring (this will keep them from breaking). Gently toss with a rubber spatula to brown on all sides.
– Add reserved vegetables, chicken stock, and bay leaf. Simmer gently, (do not boil) until vegetables are tender and meatballs are cooked through.
– Add cooked orzo and spinach, stir together. (Adding spinach right before serving will help it maintain its rich green color).
– Garnish soup bowls with parmesan cheese.

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