by Louise
For the Meatballs:
10 ounces Teet’s Smoked Jalapeno Pork Sausage
1 8-ounce chicken breast
1 egg
1/3 cup bread crumbs
1/3 cup milk
1/2 cup flat leaf parsley
1 Tablespoon canola oil
For the Soup:
1 Tablespoon canola oil
1 cup chopped red onion
2 cups diced carrots
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup white wine
2 quarts chicken stock (homemade or low sodium)
1 cup ditalini or other small pasta shape, such as shells
1 Tablespoon olive oil
2 cups baby spinach leaves (or torn large spinach leaves)
1 heaping Tablespoon Karys "Original" Roux
grated Parmesan cheese for garnish (if desired)
Cut smoked jalapeno sausage into chunks and place in food processor. Process until thoroughly ground. Cut chicken breast into 1” chunks and add to food processor with the egg, bread crumbs, milk and flat leaf parsley. Process until well-blended with flecks of parsley still visible, approximately 60-90 seconds. (The sausage is highly seasoned and no additional salt is necessary at this stage.)
Using a 1” scoop, form balls from the meat mixture. Heat canola oil in a large skillet. Sauté meatballs until browned on all sides. The meatballs are not completely cooked through at this stage. Set aside.
Place 1 Tablespoon canola oil in large heavy saucepan (such as LeCreuset). Heat oil in saucepan and sauté onions and carrot dice over medium heat until translucent, about 6 minutes. Stir in salt and pepper. Deglaze pan with wine and cook about 5 minutes to reduce wine. Add chicken stock to saucepan and when stock is nearly boiling (around 180°F), add partially cooked meatballs. Simmer meatballs about 15 minutes.
In the meantime, boil ditalini in salted water till al dente. Refresh ditalini under cold water and drain well. Stir
2 cups baby spinach leaves (or torn large spinach leaves)
1 heaping Tablespoon Karys "Original" Roux
grated Parmesan cheese for garnish (if desired)
Cut smoked jalapeno sausage into chunks and place in food processor. Process until thoroughly ground. Cut chicken breast into 1” chunks and add to food processor with the egg, bread crumbs, milk and flat leaf parsley. Process until well-blended with flecks of parsley still visible, approximately 60-90 seconds. (The sausage is highly seasoned and no additional salt is necessary at this stage.)
Using a 1” scoop, form balls from the meat mixture. Heat canola oil in a large skillet. Sauté meatballs until browned on all sides. The meatballs are not completely cooked through at this stage. Set aside.
Place 1 Tablespoon canola oil in large heavy saucepan (such as LeCreuset). Heat oil in saucepan and sauté onions and carrot dice over medium heat until translucent, about 6 minutes. Stir in salt and pepper. Deglaze pan with wine and cook about 5 minutes to reduce wine. Add chicken stock to saucepan and when stock is nearly boiling (around 180°F), add partially cooked meatballs. Simmer meatballs about 15 minutes.
In the meantime, boil ditalini in salted water till al dente. Refresh ditalini under cold water and drain well. Stir
1 Tablespoon olive oil into cooled ditalini to prevent sticking, and set aside.
Stir spinach leaves and roux into soup. Simmer 5 - 6 minutes. Taste for seasoning and adjust if necessary.
If soup is to be served immediately, spoon desired amount of pasta into each bowl. Ladle soup over ditalini. Garnish with grated cheese if desired. Reserve any remaining soup and ditalini separately.
Stir spinach leaves and roux into soup. Simmer 5 - 6 minutes. Taste for seasoning and adjust if necessary.
If soup is to be served immediately, spoon desired amount of pasta into each bowl. Ladle soup over ditalini. Garnish with grated cheese if desired. Reserve any remaining soup and ditalini separately.
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