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Easiest Way to Prepare Yummy Fall Vegetable & Wagyu Italian Sausage Soup

Fall Vegetable & Wagyu Italian Sausage Soup.

You can have Fall Vegetable & Wagyu Italian Sausage Soup using 22 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Fall Vegetable & Wagyu Italian Sausage Soup

  1. You need of Meatballs.
  2. Prepare 1 LB of Double 8 Cattle Company Fullblood Wagyu Ground Beef.
  3. You need 1 CUP of Panko Bread Crumbs.
  4. You need 1/4 CUP of Parsley (minced).
  5. Prepare 1 TSP of Oregano (minced).
  6. It’s 4 OZ of Parmesan (grated).
  7. It’s 1 of Egg.
  8. It’s 2 TBSP of Milk.
  9. You need of Wedding Soup.
  10. Prepare 1 CUP of Fregola Pasta.
  11. Prepare 4 CUP of Spinach (rough chopped).
  12. Prepare 2 QT of Chicken Stock.
  13. You need 2 TBSP of Garlic (minced).
  14. Prepare 2 of RIB Celery (small diced).
  15. Prepare 1 of White Onion (small diced).
  16. You need 2 of Carrots (small diced).
  17. It’s 1 TBSP of Thyme (minced).
  18. It’s 1 TSP of Rosemary (minced).
  19. Prepare 3 TBSP of Parsley (minced).
  20. It’s 2 TBSP of Olive Oil.
  21. Prepare of Kosher Salt (to season).
  22. Prepare of Freshly Ground Black Pepper (to season).

Fall Vegetable & Wagyu Italian Sausage Soup instructions

  1. PREPARING THE FULLBLOOD WAGYU MEATBALLS Preheat your oven to 350°F.Combine the Fullblood Wagyu ground beef, egg, milk, minced parsley, minced oregano, grated parmesan, and panko bread crumbs into a mixing bowl. Mix until the ingredients are fully combined. Scoop out teaspoon-sized meatballs. Use your hands to roll the meatballs into ball shapes.Place the meatballs on a baking sheet lined with parchment paper..
  2. When all the meatballs are rolled and on the baking sheet, place them in the preheated oven.Cook at 350°F for 10 minutes. Remove, and set aside..
  3. PREPARING THE WEDDING SOUP Small dice the white onion, carrots, and celery. Place 2 tablespoons of olive oil in a large pot, and place the pot on the stove over medium-high heat. Add the diced onions, carrots, and celery to the pot, and cook for 3 minutes. Add the minced garlic, thyme, and rosemary. Cook for 2 minutes or until fragrant. Add the chicken stock, minced parsley, and oven-cooked meatballs (that you prepared previously) to the pot..
  4. Cook for 10 minutes. Next, add the fregola pasta. Cook for an additional 10 minutes or until the pasta is al dente..
  5. FINAL STEPS Rough chop the spinach, and add it to the soup.Season to taste with kosher salt and freshly ground black pepper. Serve, and enjoy!.

By Maggie Chung

I love to cook. Everything looks delicious!!!

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