Food Soups & Stews Italian Wedding Soup Because this soup—which uses Italian turkey sausage as the base for mini meatballs—is so simple, the quality of the broth will show. Choose a more flavorful brand, such as Kitchen Basics. Or if you're lucky enough to have homemade stock in the freezer, this is the time to bust it out. By Laraine Perri Laraine Perri Laraine Perri is a freelance editor and food writer based in New York City. She has developed recipes for Midwest Living, Better Homes and Gardens and other publications. Midwest Living's Editorial Guidelines Published on August 2, 2023 Print Share Photo: Brie Goldman Hands On Time: 20 mins Total Time: 1 hr Servings: 6 Yield: 10 cups Ingredients 1 egg yolk 2 tablespoons freshly grated Parmesan cheese, plus additional for serving 8 ounces sweet Italian turkey sausage, casings removed (2 links) ¼ cup fine dry breadcrumbs 1 tablespoon olive oil 4 cloves garlic, thinly sliced 2 32-ounce containers chicken broth ¼ cup white wine ¾ cup dried ditalini pasta 1 5-ounce package fresh baby spinach Cracked black pepper Directions In a medium bowl, whisk together egg yolk and Parmesan. Add sausage and breadcrumbs; mix gently to combine. Form into scant 1-inch meatballs (18 to 20). Arrange meatballs on a plate. Cover and chill at least 30 minutes. In a 3- to 4-quart saucepan, heat oil over medium. Add garlic; cook until fragrant and beginning to turn golden, 1 to 2 minutes. Add broth and wine; bring to a boil. Add ditalini; cook 5 minutes, stirring often. Reduce heat to medium-low. Add meatballs; simmer until meatballs and pasta are just cooked through, about 5 minutes. Stir in spinach in the last minute. Top servings with cracked black pepper and a flurry of additional Parmesan. Nutrition Facts (per serving): 201 cal, 7 g fat, 57 mg chol, 18 g carbo, 848 mg sodium, 1 g fiber, 2 g sugar, 13 g pro. Print