Italian Wedding Soup

You don’t have to be Italian or getting married to enjoy this delicious, aromatic soup. Super easy, with minimal preparation and it makes a beautiful presentation! Serve the soup with crusty open-faced cheese sandwiches for dunking.

 

Italian Wedding Soup  (Serves 6)

Ingredients:
1 - egg, beaten
1 - teaspoon, fresh garlic, minced
½ - teaspoon fennel, crushed
1 - teaspoon dried basil leaves
1 - teaspoon onion powder
½ - teaspoon salt
2 - teaspoons black pepper (use less if you prefer)
2 - tablespoon olive oil
1 - pound Wild Idea Italian Buffalo Sausage or Wild Idea Ground Buffalo
2½ - quarts buffalo broth or organic chicken broth
½ - cup orzo pasta
3 - cups spinach or escarole, chopped and packed
½ - cup basil, julienned
Pass with grated Parmesan.

 Preparation:

• Preheat broiler to high with backing rack two positioned rungs down.
• Mix eggs, seasoning and olive oil together.
• Add ground bison and mix thoroughly.
• Form into small meatballs, minimum 24 to 40.
• Place on baking sheet and bake under the broiler with door slightly ajar, until browned, about 5 to 7 minutes.
• In stockpot on stovetop over medium high heat bring broth to a boil.
• Add orzo, reduce heat to simmer and cook until pasta is tender, about 8 minutes.
• Add the meatballs and juices from the pan to the stock. Allow meatballs to heat through.
• Add spinach and the basil and cook for 2 minutes. 
• Serve immediately. Ladle soup into bowl and pass with grated Parmesan.

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