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.
Ingredients (Serves 6):
- 1 - pound Wild Idea Ground Buffalo or Italian Sausage
- 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 - tablespoons olive oil
- 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.
- 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, 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 stove top 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.
Photo Credit: Jill O'Brien