Quick Italian Wedding Soup
Serves: 6
  • ¾ pound chicken Italian sausage, meat removed from casing
  • 6 tablespoons dry breadcrumbs
  • 1 minced garlic clove
  • 2 tablespoons grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons olive oil
  • 1 large onion
  • 2 each: medium carrots and celery stalks
  • 6 cups chicken broth
  • ¾ cup Israeli (or Middle Eastern) couscous
  • 2 tablespoons chopped fresh dill
  • 8 ounces (8 cups) baby spinach leaves
  • Salt and pepper
  1. Mix sausage, breadcrumbs, garlic, Parmesan, and egg. Divide mixture and shape into 24 meatballs. Heat oil in a large soup kettle. Add meatballs, in batches if necessary, and cook, turning only once, until well browned, about 5 minutes total. Remove from pan.
  2. Using additional oil if necessary, add onions, carrots, and celery; saute until tender, about 5 minutes. Add broth and bring to a simmer. Add couscous and meatballs; cook to blend flavors, about 10 minutes. Add dill and spinach; cook until spinach wilts, a minute or so longer. Adjust seasonings, including salt and pepper.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/italian-wedding-soup/