Italian Wedding Soup
"Hearty, warming and delicious, this Italian wedding soup recipe is loaded with comforting goodness and nutritious ingredients...."
INGREDIENTS
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1 tablespoon olive oil
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1 tablespoon unsalted butter
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1 medium yellow onion (diced)
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3-4 carrots (peeled & diced)
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½ fennel bulb (cored and diced)
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3 garlic cloves (minced)
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½ cup white wine (dry or semi-dry)
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1 tablespoon Worcestershire Sauce
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10 cups low-sodium chicken broth (homemade, if available)
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1 bay leaf
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1/8 crushed red pepper flakes
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¾ cup pearl couscous (Ditalini or other small pasta)
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12 ounces baby spinach (kale or escarole, rough chopped)
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4 ounces skinless smoked sausage or kielbasa (cut into ¼” cubes, opt.)
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½ cup grated Parmesan cheese (divided)
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2 tablespoons chopped fresh parsley
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Kosher salt and freshly ground black pepper
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Optional: freshly squeezed lemon juice
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1/3 cup dried breadcrumbs
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2 tablespoons grated Parmesan cheese
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1 teaspoon dried basil
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1 teaspoon dried parsley
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¼ teaspoon dried oregano
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¼ teaspoon garlic powder
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½ teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
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One pinch of crushed red pepper flakes
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2 large eggs
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2 tablespoons whole milk or cream
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½ pound ground pork (chicken or turkey)
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¼ pound sweet Italian bulk sausage
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½ pound lean ground beef (85% lean)
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