Recipe of Speedy Fall Vegetable & Wagyu Italian Sausage Soup

Hey everyone, it is Drew, welcome to my recipe page. Today, we're going to make a distinctive dish, Steps to Make Super Quick Homemade Fall Vegetable & Wagyu Italian Sausage Soup. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Fall Vegetable & Wagyu Italian Sausage Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fall Vegetable & Wagyu Italian Sausage Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fall Vegetable & Wagyu Italian Sausage Soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fall Vegetable & Wagyu Italian Sausage Soup estimated approx 1 hour.

To begin with this particular recipe, we must prepare a few components. You can have Fall Vegetable & Wagyu Italian Sausage Soup using 22 ingredients and 5 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Fall Vegetable & Wagyu Italian Sausage Soup:

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

Steps to make 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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