Submitted by:
The Kitchen at Johnsonville Sausage
Makes: 6-8 servings
TINY MEATBALLS:
1 pkg.Johnsonville® Mild Italian Sausage, decased
1egg, lightly beaten
1 cup bread crumbs (plain or seasoned)
2 tsp.fennel seeds, crushed or chopped
1 Tbsp.fresh Italian parsley, minced
1/8 tsp.cayenne pepper (optional)
SOUP:
2 Tbsp.extra virgin olive oil
1 medium onion, finely diced
1 tsp. dried or fresh thyme
1 tsp.dried sage leaves
2 cloves garlic, finely minced
1 medium carrot, finely chopped
1 stalk celery, finely chopped
8 cups chicken stock
1 bay leaf
8 oz. orzo pasta, cooked
1 cup spinach, roughly chopped
1/3 cup Parmesan cheese, shredded
PREPARATION
Mix meatball
ingredients together and roll small meatballs the size of a marble. (If
forming the meatball is difficult, cover and refrigerate first.)
In a medium pan,
cook orzo al dente, according to package directions, drain and set
aside.
Prep the vegetables.
In a large pot,
sauté onion, thyme and sage in olive oil. When the onion starts to turn a
golden color, add garlic, carrot and celery, and cook for about 5
minutes, stirring occasionally.Set the vegetable mixture aside on a plate.
In the same pot, add
all the meatballs and cook for 2-3 minutes before stirring. (This will
keep them from breaking). Gently toss with a rubber spatula to brown on
all sides.
Add reserved
vegetables, chicken stock and bay leaf. Simmer gently (do not boil),
until vegetables are tender and meatballs are cooked through.
Add cooked orzo and
spinach, stir together. (Adding spinach right before serving will help
it maintain its rich green color).
