Psst!
Ohhhh Debbieeee…, it’s Julie from redheadcandecorate.com.
Where are youuu?
I have a good one this month, girl.
I promise, this “Italian Wedding Soup” is so tasty, and easy, and not bad for you either.
So this is how it all started.
I married an Italian 20 years ago who loves to cook & eat.
I say that often, because he inspires me to try new recipes.
While we were out to lunch with our two favorite girls, he ordered “Italian Wedding Soup”.
I am ashamed to admit, I have never tried it before this.
It always looked rather strange to me.
Well, not this time.
It looked so good, and I was so happy when Rick asked me if I wanted to try it.
I knew immediately, I would be making it soon.
So, when we went home, I looked it up.
Oh gosh, there are a million “Italian Wedding Soup” recipes out there.
Once I got the main ingredients in my head, I went to see what we had so I could make it.
We didn’t have ground beef to make the traditional little meatballs, so I used sweet Italian chicken sausage instead.
Lets just say, the soup was gone with in a 24 hour period.
The bowl in the photo…gone after I took that shot.
Here’s my version of
“Italian Wedding Soup”
Ingredients:
1 lb. sweet Italian Sausage (fresh from your local butcher)
1 and ½ large can’s of chicken stock (they are 49.5 oz. size)
*you can use both cans if you prefer more stock
12 oz frozen chopped spinach (thawed & drained, or use fresh)
6-8 cloves of fresh garlic chopped fine
4-5 chopped green onions or regular onion is fine (½ cup)
3-4 carrots peeled and chopped
3 stalks celery chopped (leaves too)
S & P to taste
pastina (see below)
parmesan for garnish
Directions:
Put sausage links in large pot and cook until slightly browned.
Transfer to plate and slice into bite size pieces.
Next, add garlic, onion, carrots, celery to sausage leftover goodness in the pot,
and sauté for about 10 minutes on medium.
Be careful not to burn the garlic.
Then add chicken stock, spinach, and sausage.
Simmer for about 30 minutes or more.
Taste and season with S & P to your liking.
Serve over “al dente” pastina.
Garnish with parmesan.
You can add the raw pastina and cook it in the soup if you like.
We prefer to leave it out of the soup until we serve it so the pastina is firm 🙂
Side note…here’s my hubby’s Grandma’s “Pastina” recipe if you would like to try it.
It’s wonderful for grandkids, and anyone that’s not feeling good.
I hope I’ve convinced a couple of you to try the “Italian Wedding Soup”.
See you next month!
——
Did you know Julie and her hubby did most of their kitchen makeover by themselves?
Click “here” if you would like to see it.
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