Little Italy Wedding Soup

Acini Di Pepe Pasta (Semolina, Ferrous Sulfate, Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid), Panko (Unbleached Wheat Flour, Organic Cane Sugar, Yeast, Sea Salt), Onion, Carrot, Celery, Parsley, Garlic, Peppercorn (Black, Green, White), Allspice, Oregano, Bay Leaf, Rosemary, Nutmeg. Nutrition: Clean Label, Nothing Artificial, No Added Salt, Non-GMO, Vegan Friendly.

No added salt or artificial anything

Preparing the meatballs:

To form meatballs easily, keep a bowl of cold water nearby and dip fingers between rolling meatballs.
Push the turkey sausage out of casings into mixing bowl. Discard casings.
Add contents of breadcrumb seasoning mixture and egg to the bowl with the turkey. Combine mixture well.
Form small meatballs by hand, about 60. Set aside in refrigerator, or freezer, until ready to add to the soup.

Preparing the soup:

In a 6-quart pot, heat oil over medium low heat. Add onion and sauté for 3-5 minutes, then add the contents of the vegetable & seasoning packet. (If omitting onion, add contents of the vegetable & seasoning packet to the oil, stir for 30 seconds.)
Add the broth, stir, and bring to a boil.
Add meatballs, cover, and simmer for 20 minutes.
Uncover, bring soup to a boil. Stir in tiny pasta and escarole or spinach.
Return to a simmer, cover, and cook 10-15 minutes. If soup is too thick, add 1-3 cups of water, as needed.