Italian Wedding Soup

A good quality Italian Sausage can be used in so many recipes—like this Italian Wedding Soup—and now we have an excellent one in stock at the MPM: Beeler’s Hot Italian Sausage! As with all Beeler’s products, this top-quality sausage has:

  • No antibiotics ever
  • Casein & gluten free
  • Vegetarian fed
  • Non-GMO diets (Non-GMO Project Verified)
  • No gestation crates

The ingredients are simple: Pork, sea salt, red pepper, fennel, paprika. That’s it. No MSG, no “natural flavorings,” no nitrates. As a result, it tastes fantastic. We know because we put it to the test at the MPM Kitchen. We made an Italian Wedding Soup using MPM ingredients: Beeler’s sausage, Coffee Pot Farms spinach, Pacific Chicken stock, Black Gold Garlic, and chopped La Fabbricca Spaghetti.

Italian Wedding Soup

Italian Wedding Soup is a meatball soup with some kind of greens, usually spinach, along with a small pasta of some sort. As with all recipes, modify to make it your own!

For our soup, instead of combing beef and sausage, we used all Beeler’s Italian Sausage for the meatballs so we could really taste the new product.

Here are the basics:

The Meatballs

  • 1 Pound Beeler’s Hot Italian Sausage (or do half ground beef/half sausage)
  • 1 Egg
  • 1/2 cup bread crumbs (we used our Ancient Grains Crispbread to make this gluten-free)
  • 1/4 cup chopped fresh parsley (or if using dried, a couple tablespoons)
  • 1 1/2 tsp minced oregano
  • 1/2 cup finely shredded parmesan
  • Salt and freshly ground black pepper

Mix all of that up and make into small meatballs. In the pan you’re going to cook the soup in, add about a tablespoon of olive oil and brown the meatballs. Remove from the pan once brown and set aside.

The Soup

You’ll start with a soffritto, a holy trinity of ingredients (carrots, onion, celery) that pack a ton of flavor when slowly cooked in olive oil :

  • 1 Tbsp olive oil
  • 1 1/4 cups 1/4-inch diced carrots
  • 1 1/4 cups diced yellow onion
  • 3/4 cup 1/4-inch diced celery
  • 4 cloves garlic minced (We sliced 2 cloves of our Black Gold fermented garlic, and minced 2 cloves of regular garlic)

Pan sautée the first four ingredients until soft (six to eight minutes), and then add the garlic and cook for a minute or so more.. Since we didn’t have an onion or celery, we improvised with leftover peas, carrots, and onion infused olive oil (from a cool Zoom cooking class we did with Mely Martinez).

Next step, add in:

  • 4-6 cups of chicken broth (depending on how brothy you want it)

Let this come to a boil and then add in:

  • 1 cup of pasta, traditionally orzo, although we used gluten-free spaghetti broken into small pieces. From our pasta selection, Farfalle would be fantastic or the super fun Planes, Trains, and Automobiles (and Motorcycles!)!
  • Add in the browned meatballs

Reduce the heat and let this cook for ten minutes. Just before you’re ready to serve add in:

  • 6 oz fresh spinach, chopped. Our robust Coffee Pot Farms spinach works beautifully in this soup and will be available again this week!

Give it a stir and cook until the spinach wilts, dish up, and sprinkle some fresh Parmesan on the top.

After making the soup, I read Giada DiLaurentis’ recipe. Before serving, she gets the soup moving in a circular motion then pours in a beaten egg with Parmesan same as you would an egg drop soup. I’m totally going to try that next time!

So was it good?

Don’t even ask how many servings Brian had. He’d be embarrassed to say. It comes down to this: a great sausage made a great soup. We can’t wait to try the sausage with Vesper Brothers Arribbiata, or on cauliflower pizza, or an Italian frittata. It truly is exceptional—but that’s no surprise considering it came from Beeler’s..


Until next time…


This week’s order deadline, 9 pm Monday 2/15!

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