Thursday, February 26, 2009

"Somewhat Italian" Wedding Soup

Got the original recipe from the Mayo Clinic website and thought it could use some improvement! It’s still pretty low-carb, very flavorful and tasty, and perfect when you want some comfort food that won’t require that you let out your belt. If you’re looking for a more traditional style Italian Wedding Soup, just throw in a little uncooked orzo pasta or rice at the end, and cook 5-8 minutes until pasta/rice is done.

1 lb. mild Italian sausage
½ white onion, minced fine
1 box frozen chopped spinach, cooked & squeezed dry
¾ cup frozen crinkle-cut carrots
1 32 oz. carton chicken broth
1 T. Italian seasoning
1 palmful fresh chopped parsley

Cut open 1 end of the casing of the sausage and pull out little blobs of the sausage. Shape into 1” balls and brown on all sides in a skillet with a little olive oil, like you would a meatball. When the sausage meatballs are cooked, place them in a large soup pot and add the rest of the ingredients. Cook over medium to medium-high until the carrots are soft, and serve with crusty bread.


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