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Italian Sausage Meatball Soup

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Level: Easy

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Description

Meatball, ditalini pasta and wilted spinach in chicken broth based soup—very similar to Italian Wedding Soup.

Ingredients

  • FOR THE MEATBALLS:
  • 1 pound Mild Italian Sausage
  • 1 pound Ground Pork
  • 1 cup Panko Bread Crumbs
  • ½ cups Grated Peccorino Romano Cheese
  • 1 whole Egg, Beaten
  • 1 teaspoon Salt
  • FOR THE SOUP BASE:
  • 2 Tablespoons Olive Oil
  • 2 whole Carrots, Chopped
  • 2 whole Celery Stalks, Chopped
  • 1 whole Medium Onion, Chopped
  • 1 teaspoon Salt
  • 3 cloves Garlic, Minced
  • 8 cups Low Sodium Chicken Broth
  • 14 ounces, weight Canned Roasted Diced Tomatoes
  • 4 cups Baby Spinach
  • 8 ounces, weight Ditalini Pasta; Prepared According To Package Instructions And Set Aside
  • Optional Garnishes: Basil Leaves, Grated Pecorino Romano Cheese, Olive Oil

Preparation

Preheat oven to 375 F. In a large bowl combine all the meatball ingredients and mix with your hands until completely homogeneous.

Line a rimmed sheet pan with foil and set a cooling rack on top. Spray rack with cooking spray. Using a medium sized scoop, scoop meatball mixture and roll into balls that are about the size of a walnut. Place formed meatballs on the cooling rack and bake in a 375 F oven for 30-40 minutes, turning once to brown evenly.

While meatballs bake, heat oil in a large Dutch oven over medium high heat. Add carrots, celery, onions and salt and saute until vegetables are soft and beginning to brown around edges, about 10 minutes. Add garlic and saute for 30 seconds. Add broth and tomatoes and bring to a boil. Reduce heat to a simmer and cook 30 minutes.

Add the meatballs and cook another 10 minutes. Add prepared diatlini and spinach and cook until spinach just begins to wilt, about 30 seconds. Serve and garnish with a few drizzles of olive oil, chiffonade basil and grated peccorino.

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