Italian Wedding Soup | Recipe Cart | Recipe Cart

Ingredients

• 1 teaspoon olive oil
• 1 (12-ounce) package fully cooked Italian-style chicken sausage, preferably spicy, sliced into 1/4-inch rounds
• 2 large (about 3 ounces) carrots, scrubbed and chopped
• 2 stalks (about 3 ounces) celery, halved lengthwise and sliced (save a few leaves for garnish, if desired)
• 10 cups (2 1/2 quarts) low-sodium chicken broth
• 0.25 cups (2 ounces) milk or water
• 1 large egg
• 1 slice white bread, hard crusts removed
• 1 pound ground pork or turkey
• 0.5 cups (about 1 ounce) grated parmesan cheese or pecorino Romano cheese, plus more for serving
• 0.25 (2 ounces) yellow onion, grated
• 0.25 cups (about 0.5 ounces) chopped Italian parsley, plus more for serving
• 3 cloves garlic, minced
• 1/2 teaspoon fine salt, plus more as needed
• 0.5 teaspoons freshly ground black pepper, plus more as needed
• 0.75 cups (2.5 ounces) tiny pasta, such as orzo, stelline pasta, ditalini or acini di pepe
• 4 to 6 ounces shredded or chopped escarole, kale (thick ribs removed), chard (ribs removed) or spinach, or a combination
• Pinch red pepper flakes, optional
• 1 large lemon, zested and juiced
• Sprigs of dill, for garnish (optional)