So with the cool weather, I decided that soup was in order for dinner tonight. So I looked up the recipe that I had posted a while back on my Sew Me More Blog. Since then however I have seen other recipes floating around, so I took a look at those too and decided that mine needed a little revamping. So I thought I'd share with you the changes I made.
Mandy's Italian wedding soup revised
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| This picture is from the original recipe, it still looks like this. |
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups finely shredded spinach
1 cup chopped carrots
2 cloves garlic minced or pressed
1 tsp dried thyme leaves
1/2tsp ground sage
1 tbsp olive oil
1 cup small noodles (like alphabets or orzo)
10 breakfast sausages(because they are faster than making your own, but one day I'll make my own)
Fresh grated Parmesan cheese
Heat olive oil in stock pot. Add onions, thyme and sage and saute until onions are tender, add the carrots, celery and garlic. Let cook for 3-4 minutes. Remove from pan. Remove casing form sausages, break each sausage into about 5 or 6 pieces and shape into meatballs. Fry in stock pot, when almost cooked all the way through, remove from pan and drain on paper towel. Bring chicken broth, vegetables and sausages to a boil. Add spinach and noodles. Return to a boil and boil for about 10 minutes or until noodles are at desired doneness. Dish into bowls and top with fresh Parmesan cheese. Enjoy the yumminess!
Keep in mind that they only thing that I actually measured here was the chicken broth, which I started out with 6 cups, but then added about another two after I had added everything else.
I really enjoyed this new version. If you want a simpler soup, you could always go with my original version found here.
