Italian Wedding Soup

While this dish may be a beloved soup found in many Italian restaurants, Johnsonville’s Mild Italian Sausages really give this soup the authentic taste it deserves. As you enjoy a delicious soup packed with orzo, celery, carrots and spinach, the tiny meatballs will hit you with a big, bold flavor that can only come from Johnsonville!


Prep Time


Cook Time


What You Need
Tiny Meatballs:

egg, 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)
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
bay leaf
8 oz.
(227 g) orzo pasta, cooked
1 cup
spinach, roughly chopped

1/3 cup
shredded Parmesan cheese
  • 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, 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, 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)
  • Garnish soup bowls with Parmesan cheese.
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