Farmhouse Italian Wedding Soup

This is hands-down one of our family's favorite soups. Loaded with homemade sausage meatballs, chunks of chicken, cheese, and vegetables, our version of Italian Wedding Soup can't be beat! (And we call it Farmhouse-style since we raise our own chicken, pork, and fresh vegetables for this soup; around here, not much comes from the store!)

Ingredients

• 1 egg
• 1/2 c. bread crumbs
• 2 t. Italian seasoning
• 1 t. garlic, minced
• 1 lb. pork sausage, ground
• 2 T. olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 1 medium celery rib, chopped
• 1 bunch fresh kale or spinach, chopped (to equal approximately 1-1/2 cups)
• 1 quart chicken broth
• 2 c. small pasta shells
• 2 t. minced, fresh thyme (or 1/2 t. dried thyme)
• 1/2 t. salt
• 1/8 t. pepper
• 2 T. butter
• 1/4 c. all-purpose flour
• 1/2 lb. chicken, cooked and diced
• 1 c. Parmesan cheese, grated

Preheat oven to 350 degrees.

In a medium mixing bowl, combine:

• 1 egg
• 1/2 c. bread crumbs
• 2 t. Italian seasoning
• 1 t. garlic, minced

Add:

• 1 lb. pork sausage, ground

Mix lightly. Form into 1-1/2" balls. Place into an oiled 9x13" baking dish, in a single layer. Bake for 30 minutes, or until cooked through (no longer pink in the center.) Set aside to cool.

In a 4-or 6-quart stockpot, saute until tender:

• 2 T. olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 1 medium celery rib, chopped

Meanwhile, heat another pot of water to boiling; add:

• 2 c. small pasta shells

Cook until pasta tests done, according to directions on the package. Drain.

Add to sauteed vegetables:

• 1 bunch fresh kale or spinach, chopped (to equal approximately 1-1/2 cups)
• 1 quart chicken broth
• 2 t. minced, fresh thyme (or 1/2 t. dried thyme)
• 1/2 t. salt
• 1/8 t. pepper

Bring to a boil; cook ten minutes.

While soup is boiling, melt in a small saucepan:

• 2 T. butter

After butter melts, whisk in:

• 1/4 c. all-purpose flour

Cook 1-2 minutes, until thickened and bubbly. Whisk mixture into boiling soup.

Turn heat to Low.

Gently fold in cooked meatballs and cooked pasta, along with:

• 1/2 lb. chicken, cooked and diced
• 1 c. Parmesan cheese, grated

Allow to simmer for 3-5 minutes until all ingredients are heated through.

Ladle soup into individual bowls; garnish if desired with additional Parmesan cheese.

Serve with crusty French bread.