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  • Premio Sausage Ball Soup

    Premio Sausage Ball Soup



    • Premio Sweet/Mild Italian Sausage links, in casing
    • 1 Onion, chopped
    • 8 oz. Mushrooms, diced medium
    • 1-3 cloves of garlic, minced
    • 3 sprigs of fresh Thyme
    • "Splash" of Wine (Red, dry White or Sherry)
    • 2 quarts Chicken Stock
    • 1 can Cannelini beans, drained and rinsed
    • 1 lb Kale, stems removed and finely chopped (wash thoroughly several times)
    • Extra Virgin Olive OIl
    • Salt and Pepper
    How to make Premio Sausage Ball Soup:
    1. Heat stock pot to medium and add a little Extra Virgin Olive Oil when warm. When oil is heated, add Sausage to pot by holding one end and squeezing the casing until the sausage comes out of the other end. The balls pretty much form on their own. Each casing holds 4-5 1/2 inch balls. Lightly brown sausage balls in oil (about 5 minutes).
    2. Add chopped Onion and Mushrooms to pot, stirring frequently, until softened (about 3 - 5 minutes). Add Garlic and cook for one minute. Season pot with Salt and Pepper. Add Thyme and Wine, deglazing bottom of pot.
    3. Add Chicken Stock and increase heat to low boil. Add Beans and prepared Kale to pot. Cover and simmer 15 minutes or until Kale is tender. Remove Thyme sprigs before eating.
    4. Serve Sausage Ball Soup with some crusty bread and enjoy!
    Serves 6.

    Recipe submitted by Melany M.

Tailgate Contest 2012 Jets
Tailgate Contest 2012 Giants






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