You’re going to fall head over heels for Big-Fat Greek Soup! No matter what anyone says, you’ll be vowing to enjoy this classic, savory take on Italian Wedding soup for as long as you shall live. The addition of juicy turkey sausage meatballs, plus the bouncy pasta really ties the knot on why this is the one for you. We’re positive that your family is going to welcome this Big-Fat Greek Soup with open arms… it’s too good to turn away!
Ingredients
- 1 egg yolk
- 2 tablespoons parmesan cheese, freshly grated, plus more, to taste, for serving
- 2 links sweet Italian turkey sausage, casings removed
- 1/4 cup fine dry breadcrumbs
- 1 tablespoon olive oil
- 4 cloves garlic, thinly sliced
- 2 (32-ounce) containers chicken broth
- 1/4 cup white wine
- 3/4 cup ditalini pasta
- 1 (5-ounce package) fresh baby spinach
- black pepper, to taste, freshly cracked
Directions
Step 1 –In a medium bowl, whisk the egg yolk and 2 tablespoons of the parmesan together.
Step 2 –Add the sausage and the breadcrumbs to the egg mixture and gently mix to combine.
Step 3 –Form the sausage mixture into 1-inch meatballs. There should be about 18-20.
Step 4 –Arrange the meatballs on a plate, then cover and chill them in the refrigerator, about 30 minutes.
Step 5 –In a large saucepan over medium heat, add the oil.
Step 6 –Add the garlic to the heated oil and cook until it is fragrant and beginning to turn golden, about 1-2 minutes.
Step 7 –Add the chicken broth and the wine to the garlic-oil and bring to a boil.
Step 8 –Add the ditalini to the broth mixture and cook, stirring often, about 5 minutes.
Step 9 –Reduce the heat to medium-low. Add the chilled meatballs to the soup mixture and simmer, stirring occasionally, until the meat is cooked through and the pasta is al dente, about 5 minutes.
Step 10 –Stir the spinach into the soup.
Step 11 –Immediately transfer the saucepan from the heat and top with the cracked black pepper and the extra parmesan.
Step 12 –Serve.
