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Ingredients
For 6 Person(s)
For the meatballs:
- 1 pound hot or sweet Italian Sausage, casings removed
- 3 cloves garlic, shaved or minced
- 1/2 cup grated Pecorino Romano cheese
- 2 tablespoons fresh parsley, minced
For the soup:
- 3 tablespoons extra virgin olive oil
- 3 carrots, cut into a 1/4 inch dice
- 1 large onion, cut into a 1/4 inch dice
- 3 celery ribs, cut into a 1/4 inch dice
- 8 cups chicken broth or water + 2 chicken bouillon cubes
- 5 ounces baby spinach8oz rosmarino pasta
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Directions
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- In a mixing bowl, combine the Sausage meat, garlic, cheese and parsley. Mix together by hand until well combined.
- Roll out small Meatballs about 1/2 inch in diameter. Set aside onto a plate.
- To make the soup:Put a large stock pot over a medium flame and heat the oil. Add the carrots, onions and celery and cook until softened, about 5-7 minutes.
- Add the broth to the pot and bring to a boil. Add in the meatballs and the spinach. Return the pot to a boil and cook for 10 minutes.
- Drop the pasta into a pot of generously salted boiling water. Cook for 2 minutes less than the package instructions.
- Add the pasta to a bowl and ladle some of the meatball soup on top. Serve with crusty bread and a generous sprinkle of grated Parmigiano Reggiano cheese.
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