Italian Wedding Soup

• 12 ounces bulk Italian sausage, rolled into tiny meatballs
• 12 ounces boneless skinless chicken breasts, diced
• 2 tablespoons olive oil (optional)
• 14 cup fresh minced garlic
• 12 teaspoon crushed red pepper flakes (optional)
• 1 cup roasted red pepper, diced
• 3 quarts chicken broth
• 4 cups cooked Orzo pasta (al dente, can substitute Acini di Pepe)
• 8 cups fresh baby spinach leaves
• 1 cup grated romano cheese (can substitute parmesan)
• salt, to taste
• pepper, to taste

1. In a large stockpot over medium high heat, saute meatballs and chicken until cooked through.
2. (I usually start with the meatballs, then remove them while I cook the chicken in their fat.
3. If there isn't enough fat to saute chicken, that's when to add an appropriate amount of olive oil.
4. ).
5. When meatballs and chicken have finished cooking, add the garlic, red pepper flakes and diced red pepper.
6. Saute over medium heat for one minute.
7. Add chicken broth and bring to soft boil over medium high heat.
8. Add spinach and cooked pasta and heat until spinach wilts.
9. Salt and pepper to taste.
10. Ladle into bowls, and garnish each serving with 1-2 tbls.
11. grated cheese.
12. You may also garnish with additional roasted red peppers, if desired.
13. NOTE: Do not add the pasta until right before serving, or it will get large and mushy from absorbing a lot of the broth.
14. If making the soup in advance, omit the pasta until you're ready to serve.
15. Then, heat the mix and add the pasta as directed.

italian sausage, chicken breasts, olive oil, garlic, red pepper, red pepper, chicken broth, pasta, fresh baby spinach leaves, romano cheese, salt, pepper

Taken from www.food.com/recipe/italian-wedding-soup-458934 (may not work)