Why is this called Italian Wedding Soup? I have no clue. But it was something easy to make. This version was inspired by Ina Garten. Yesterday, we had a simple lunch with friends at home. My husband looked like he was having a conniption when I told him I was serving soup, salad and sandwiches. Yes, I am exagerrating but… it was close. I don’t make sandwiches because I don’t know how. (Yeah..yeah.. I know it’s easy but my sandwiches don’t look like sandwiches when I make them. ) So we don’t have sandwiches at home…let alone serve it to guests. Thus the soup. I figured if I can’t get the sandwiches right, I could at least try to serve good soup. (And let’s not talk about the salad..!) Anyway, this soup was a winner. (Or maybe my husband instructed our guests to just nod and make yum-yum noises while promising pizza on the side!:)).
- 4 pcs italian chicken sausage, casing removed
- 1/4 cup parmesan cheese
- 2 tbs olive oil
- 2 medium onions, chopped finely
- 1 cup diced carrots
- 3/4 cup diced celery
- 2 cartons Emeril’s all natural chicken stock (or about 10 cups chicken stock)
- 1/2 cup dry white wine
- 1 cup small pasta (I used crushed whole wheat linguine)
- 1/4 cup fresh dill, minced
- 12 ounces baby spinach, washed and trimmed
- Preheat oven to 350F.
- Using a teaspoon, divide italian chicken sausage into 1 inch meatballs and place in a sheet pan lined with parchment paper. Bake for 30 minutes or until lightly browned and cooked through. Set aside.
- In a casserole or pot, heat olive oil over medium-low heat. Add the onions, carrots and celery and cook until soft, stirring occasionally.
- Add the chicken stock and wine and bring to a boil. Add the pasta then simmer for 10 minutes.
- Add fresh dill and meatballs and cook for another 2 minutes. When ready to serve, add the baby spinach and cook until wilted. Serve in bowls topped with freshly grated parmesan cheese.