- meatballs (TINY)
- 19 ounces Johnsonville Mild Italian Sausage Links (or Ground Italian Sausage, removed from casing*, *Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)
- 1 egg (lightly beaten)
- 1 cup bread crumbs (plain or seasoned)
- 2 teaspoons fennel seeds (crushed or chopped)
- 1 tablespoon Italian parsley (fresh, minced)
- 1/8 teaspoon cayenne pepper (optional)
- 2 tablespoons extra virgin olive oil
- 1 medium onion (finely diced)
- 1 teaspoon fresh thyme (or dried)
- 1 teaspoon dried sage leaves
- 2 cloves garlic (finely minced)
- 1 medium carrot (finely chopped)
- 1 stalk celery (finely chopped)
- 8 cups chicken stock
- 1 bay leaf
- 8 ounces orzo pasta (cooked)
- 1 cup spinach (roughly chopped)
- 1/3 cup parmesan cheese (shredded)
- 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, sauté onion, thyme and sage in olive oil. When the onion starts to turn a golden color, add garlic, carrot and celery, and cook for about 5 minutes, stirring occasionally.
- Set the vegetable mixture aside on a plate.
- In the same pot, add all the meatballs and cook for 2 to 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.
|Calories600Calories from Fat300|
|% DAILY VALUE|
|Calories from Fat300|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.