Italian Wedding Soup with a Spicy Kick (Edit recipe)

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This Italian wedding soup is healthy and bright tasting thanks to the addition of fresh wilted greens and lemon. The best way to elevate this dish is to use homemade stock. But if you don't have homemade stock, find the best stock you can. Add a spicy kick by simmering your soup (or stock) with chile de árbol peppers and opt for a spicy Italian sausage for the meatballs. While homemade stock is a bit of a project, you can store containers in the freezer for when you need them. Once the ingredients are ready, the soup comes together easily and quickly.

15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	304
Fat:	12 g
Carbohydrates:	25 g
Protein:	24 g
Cholesterol:	38 g
Sodium:	866 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

Serves: 12

Ingredients

1 lb Mild Italian Sausage
1 Egg
1.5 tsp Kosher Salt
1 cup Parmesan Cheese, shredded
2 Tbsp Unsalted Butter
2 cups Carrots, chopped into 1/2 inch pieces
6 cups Turkey Stock
2 Chiles de Arbol, dried
1.5 cups Orzo Pasta
2 cups Spinach, chopped
2 Lemon, juice and zest

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the meatballs. In a medium mixing bowl, gently combine: ground sausage, egg, breadcrumbs, dried parsley, and ⅓ cup shredded parmesan, and kosher salt.
Roll into 1-inch balls. Add to a parchment-lined baking sheet. Broil on the middle rack for 6-8 minutes until done.
On medium heat, add butter and sliced carrots to a soup pot. Add a pinch of salt and sauté until carrots are caramelized and softened.
Add stock, árbol peppers, and orzo. Simmer for 10 minutes on medium-high. Fish out peppers when done.
When the orzo is puffed, reduce heat to medium-low. Add meatballs and simmer for an additional 10 minutes.
Remove from heat, stirring in spinach, lemon juice, and zest. Taste for salt. Garnish with remaining shredded parmesan and serve warm.