Italian Wedding Soup (Edit recipe)

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4 followers

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	432
Fat:	14 g
Carbohydrates:	52 g
Protein:	46 g
Cholesterol:	65 g
Sodium:	1414 mg
Fiber:	1 g
Sugars:	5 g
Calculated for total recipe.

Serves: 4-6

Ingredients

1 lb Lottie's Calabrian Ground Pork Sausage
2 whole Carrots, small diced
2 whole Celery, small diced
1 whole Onion, large, small diced
2 cloves Garlic
1 bunch Kale, de-stemmed and chopped
1 bunch Dill Weed, chopped
2 whole Lemon
1 cup Orzo Pasta, (½ the bag)
8 cups Chicken Stock

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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

Roll sausage into little thumb-size balls
Heat a large dutch oven or pot over medium heat and add 1 tbsp EVOO. Sear little meatballs and set aside.
Lower heat to medium and add diced onion to the pot. Cook for 5-8 mins. Grate the garlic into pot and stir until fragrant (2-3 mins)
Add the carrot and celery to the mix, season lightly with salt and keep cooking until tender (8-10 mins)
Add your sausage back to the pot and stir in 1 cup orzo. Pour in stock and bring up to simmer.
Check pasta for doneness (about 10 mins). Once its al dente, add kale to soup and let wilt.
Season soup with dill and lemon juice, we like ours zippy! Enjoy!