Fall Vegetable & Wagyu Italian Sausage Soup
Fall Vegetable & Wagyu Italian Sausage Soup

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, fall vegetable & wagyu italian sausage soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Fall Vegetable & Wagyu Italian Sausage Soup is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Fall Vegetable & Wagyu Italian Sausage Soup is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have fall vegetable & wagyu italian sausage soup using 22 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Fall Vegetable & Wagyu Italian Sausage Soup:
  1. Get Meatballs
  2. Get 1 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
  3. Prepare 1 CUP Panko Bread Crumbs
  4. Prepare 1/4 CUP Parsley (minced)
  5. Make ready 1 TSP Oregano (minced)
  6. Make ready 4 OZ Parmesan (grated)
  7. Make ready 1 Egg
  8. Get 2 TBSP Milk
  9. Get Wedding Soup
  10. Get 1 CUP Fregola Pasta
  11. Get 4 CUP Spinach (rough chopped)
  12. Take 2 QT Chicken Stock
  13. Get 2 TBSP Garlic (minced)
  14. Prepare 2 RIB Celery (small diced)
  15. Prepare 1 White Onion (small diced)
  16. Get 2 Carrots (small diced)
  17. Make ready 1 TBSP Thyme (minced)
  18. Make ready 1 TSP Rosemary (minced)
  19. Take 3 TBSP Parsley (minced)
  20. Prepare 2 TBSP Olive Oil
  21. Take Kosher Salt (to season)
  22. Make ready Freshly Ground Black Pepper (to season)
Steps to make Fall Vegetable & Wagyu Italian Sausage Soup:
  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!

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