Italian Wedding Soup

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Italian Wedding Soup from Bon Appetit

Remove one package of fresh spicy chicken sausages from their casings and form the meat into very small meatballs before rolling in a mixture of homemade breadcrumbs and grated Parm (grate extra to top the soup later). Pan-fry until they're golden brown on all sides.

For the soup, sauté the usual suspects in a pot—a chopped small yellow onion, two diced carrots, a few minced garlic cloves, red pepper flakes and a can of white cannellini beans. Add enough stock (I use homemade vegetable or chicken, which I keep in the freezer, but store-bought is totally fine) to cover the veg by a few inches. Bring to a boil before adding a little starch—I love ditalini pasta, but Israeli couscous is also great. When the pasta is almost al dente, stir in a big bunch of shredded greens like kale, collards, or chard, as well as the crispy meatballs, and simmer until the meatballs are cooked through, about five minutes. Garnish with a spoonful of that pesto that's been sitting in your freezer and, obviously, that grated Parm.