Italian Sausage Meatball Soup
Meatballs
1 lb italian sausage
1 lb ground pork
1 cup panko bread crumbs
1/2 cup grated peccorino romano
1 egg; beaten
Salt
Soup Base
2 carrots; chopped
2 sticks celery; chopped
1 medium yellow onion; chopped
2 Tbsp olive oil
salt
3 cloves garlic; minced
8 cups low sodium chicken broth
1 14 oz can roasted, diced tomatoes
4 cups baby spinach; roughly chopped
8 oz ditalini pasta; prepared according to package directions
several basil leaves chiffonade
grated peccorino romano
In a large bowl combine all the meatball ingredients and mix with your hands until completely homogeneous. Line a sheet pan with foil and set a cooling rack on top. Spray rack with cooking spray. Using a medium sized disher, scoop meatball mixture and roll into balls--about the size of a walnut. Place formed meatball on the cooling rack and bake in a 375 degree oven for 30-40 minutes, turning once to brown evenly.
While meatballs bake, heat oil in a large dutch oven over medium high heat. Add carrots, celery and onions, salt and saute until soft and beginning to brown around edges, about 10 minutes. Add garlic and saute for 30 seconds. Add broth and bring to a boil. Reduce heat to a simmer and cook 30 minutes. Add the meatballs and cook another 10 minutes. Add prepared diatlini and spinach and cook until spinach just begins to wilt, about 30 seconds. Serve and garnish with a few drizzles of olive oil, chiffonade basil and grated peccorino.
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