Wednesday, November 2, 2011

Soup Month -- Day 2

This is one of our family's favorites:

Italian Wedding Soup

1 lb. sausage (I use a roll, like Jimmy Dean)
4-6 carrots, sliced
6 c. chicken broth
2 T. dried onion flakes
1/2 tsp. garlic powder
1/2 tsp. oregano
1/4 c. chopped fresh parsley, or 1 1/2 T. dried
1/4 c. acini de pepe
6 oz. spinach leaves
parmesan cheese

Using a teaspoon, roll the sausage into tiny balls (there are easier ways to do this, but it is not so pretty--you could brown it, too) and bake on a cookie sheet for 10 min. at 350*. Meanwhile, combine carrots, broth, onions and spices in a pot and bring to a boil for about 5 min. Add pasta and cook until done (according to package). Drop in the spinach and stir until wilted. This can get pretty salty and you may need to water it down. I use boullion granules and make my broth weak. YUM! Now, do not forget this part: 2 T. parmesan cheese PER bowl. Shredded is best, but grated is still pretty awesome.

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