Italian Wedding Soup


Italian sausage – shaped into sausage balls
Olive Oil
1 tbsp chopped garlic
½ cup diced carrots
½ cup diced celery
1 cup chopped onion
¼ cup diced tomato
2 cups swiss chard (remove red spine and chop)
¼ cup canelli beans
1 quart chicken broth
2 cups cooked ditalini pasta
Salt & Pepper to taste
Chopped parsley for garnish
Grated Parmesan Cheese for serving


Roll out sausage balls and lightly dust with flour. In a sauté pan with olive oil, brown all sides of sausage balls. Once done, remove sausage balls and place on sheet of paper towels.

To same pan with olive oil and sausage drippings, add the garlic, carrots, celery and onion and cook until veggies are fully cooked. When veggies are cooked, add the chicken broth, tomato, swiss chard, canelli beans and season with salt & pepper. To serve, place some sausage balls and cooked ditalini in bottom of each bowl and add the soup mixture over it. Sprinkle with chopped parsley and grated parmesan cheese. For added flavor, drizzle olive oil and add cracked black pepper.