The One Clever Shortcut to Weeknight Italian Wedding Soup - Bon Appétit

By bjlazyl

Ingredients

• i pkg chicken it sausage
• homemade bread crumbs
• grated parm
• small onion
• 2 carrots garlic
• garlic
• red pepper flakes
• chicken stock
• pasta
• shredded greens
• pesto

Details

Servings 1
Adapted from bonappetit.com

Preparation

Step 1

Remove one package of fresh spicy chicken sausages from their casings and form the meat into very small meatballs before rolling in a mixture of homemade breadcrumbs and grated Parm (grate extra to top the soup later). Pan-fry until they’re golden brown on all sides.

For the soup, sauté the usual suspects in a pot—a chopped small yellow onion, two diced carrots, a few minced garlic cloves, red pepper flakes and a can of white cannellini beans. Add enough stock (I use homemade vegetable or chicken, which I keep in the freezer, but store-bought is totally fine) to cover the veg by a few inches. Bring to a boil before adding a little starch—I love ditalini pasta, but Israeli couscous is also great. When the pasta is almost al dente, stir in a big bunch of shredded greens like kale, collards, or chard, as well as the crispy meatballs, and simmer until the meatballs are cooked through, about five minutes.

Garnish with a spoonful of that pesto that’s been sitting in your freezer and, obviously, that grated Parm.