Italian Wedding Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 12 ounces bulk italian sausage, rolled into tiny meatballs
• 12 ounces boneless skinless chicken breasts, diced
• 2 tablespoons olive oil (optional)
• 1/4 cup fresh minced garlic
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 cup roasted red pepper, diced
• 3 quarts chicken broth
• 4 cups cooked orzo pasta (al dente, can substitute acini di pepe)
• 8 cups fresh baby spinach leaves
• 1 cup grated romano cheese (can substitute parmesan)
• salt, to taste
• pepper, to taste

Recipe

• 1 in a large stockpot over medium high heat, saute meatballs and chicken until cooked through. (i usually start with the meatballs, then remove them while i cook the chicken in their fat. if there isn't enough fat to saute chicken, that's when to add an appropriate amount of olive oil.).
• 2 when meatballs and chicken have finished cooking, add the garlic, red pepper flakes and diced red pepper. saute over medium heat for one minute.
• 3 add chicken broth and bring to soft boil over medium high heat.
• 4 add spinach and cooked pasta and heat until spinach wilts.
• 5 salt and pepper to taste.
• 6 ladle into bowls, and garnish each serving with 1-2 tbls. grated cheese. you may also garnish with additional roasted red peppers, if desired.
• 7 note: do not add the pasta until right before serving, or it will get large and mushy from absorbing a lot of the broth. if making the soup in advance, omit the pasta until you're ready to serve. then, heat the mix and add the pasta as directed.