Little Italy Wedding Soup

$10.00

Little Italy Wedding Soup contains tiny meatballs made with our whole grains seasoning mix and ground turkey, a blend of Italian herbs and vegetables, and pastini make this favorite soup a treat for weddings or everyday meals.

5 in stock

Description

Little Italy Wedding Soup contains tiny meatballs made with our whole grains seasoning mix and ground turkey, a blend of Italian herbs and vegetables, and pastini make this favorite soup a treat for weddings or everyday meals.

 

Add:

  • 1 Tbsp. Olive Oil
  • 1 Medium Onion, Chopped, optional
  • 1 lb. Turkey Italian Sausage, about 4-5 links
  • 2 Egg Whites, or 1 Egg, Beaten
  • 10 Cups Chicken Broth
  • 1 Head Escarole, Chopped, about 4 cups (may substitute 1 box frozen spinach, thawed & drained)
  • Optional: Shredded Parmesan Cheese

Preparing the meatballs:

To form meatballs easily, keep a bowl of cold water nearby and dip fingers between rolling meatballs. 

  • Push the turkey sausage out of the casings into mixing bowl. Discard casings.
  • Add contents of smaller packet of breadcrumb mixture and egg to the bowl with the turkey. Combine mixture well.
  • Form small meatballs by hand, about 60. Set aside in refrigerator, or freezer, until ready to add to the soup.

Preparing the soup:

  • In a 6 quart pot, heat oil over medium low heat. Add onion and sauté for 3-5 minutes, then add the contents of the larger vegetable seasoning packet. If omitting onion, add the contents of the larger vegetable seasoning packet to the oil, stir for 30 seconds. 
  • Add broth, stir and bring to a boil.
  • Add meatballs, cover and simmer 20 minutes.
  • Uncover,bring soup to a boil. Stir in tiny pasta and escarole (or spinach).
  • Return to a simmer, cover and cook 10-15 minutes. If soup is too thick, add 1-3 cups of water, as needed.
  • Serve with Parmesan cheese and crusty bread for a fine family dinner.