Published by
Dalisa
Italian wedding soup
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Baking — 30
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Preparation — 20
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Servings — 4
Ingredients
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1
package of mild Italian Dalisa sausages (450 g)
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1
onion, diced
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1
large carrot, diced
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2
celery ribs, diced
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2
cloves of garlic, finely chopped
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6 cups
chicken broth
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1 cup
small uncooked pasta
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2 cups
fresh spinach
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Parmesan shavings
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Salt and pepper
Preparation
- Remove the casings from the sausages and divide each sausage into 4 meatballs, for a total of 24 medium-sized meatballs.
- In a large pot, brown the sausage meatballs on all sides.
- Add the diced onion, carrot, and celery to the pot with the meatballs.
- Incorporate the chopped garlic cloves, season to taste, and sauté for a few additional minutes.
- Pour the chicken broth into the pot and let the soup simmer for about 15 minutes, or until the meatballs are cooked and the vegetables are tender.
- Add the pasta and cook according to the instructions on the package.
- At the end of the cooking time, add the fresh spinach to the soup and mix until well incorporated.
- Serve the hot soup in large bowls. Garnish each bowl with some Parmesan shavings for added flavor.
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