Spring Wedding Soup
(from BearNakedBaker’s recipe box)
I bake the meatballs ahead of time in the oven.
Source: BNB
Prep time: 20 minutes
Cook time: 30 minutes
Serves 4 people
Categories: Soupy
Ingredients
- Kosher salt and black pepper
- 3 tablespoons extra-virgin olive oil
- 2 medium carrots, coarsely chopped
- 1 large head broccoli coarsely chopped into small florets
- 3 garlic cloves, coarsely chopped
- 2 quarts chicken broth
- 8 ounces orecchiette
- 1 pound hot Italian sausage, casings removed
- Freshly grated Parmesan, for serving
Directions
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Bring a medium saucepan of salted water to a boil.
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In a large Dutch oven or heavy pot, heat the oil over medium-high. Add the carrots, broccoli stems and garlic, season with salt and pepper, and cook, stirring occasionally to keep the garlic from scorching, until softened, 3 to 5 minutes.
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Add the chicken broth and bring to a boil, then reduce heat and simmer until the broth is flavorful, 5 to 7 minutes. Taste and season with salt and pepper as it simmers.
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Once the broth begins to simmer, add the pasta to the boiling water and cook until al dente. Drain the pasta and divide it among bowls.
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While the pasta cooks and the broth simmers, use a ½ teaspoon measuring spoon to scoop little sausage meatballs and plop them into the broth. (You can also pinch ½-inch pieces of the sausage and roll them between your hands.) Return to a boil, add the broccoli florets, then reduce heat and simmer, stirring gently and occasionally, until the sausage is cooked through and the florets are bright green, 5 to 7 minutes. Season to taste with salt and pepper. Spoon the soup over the orecchiette. Finish with Parmesan.