Cajun Wedding Soup
Servings: 8 servings
Cajun Wedding Soup energizes an old classic with creole seasonings, sausage and a hearty broth. Everyone will want seconds of this easy recipe that spices up dinnertime!
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Ingredients
- 1 pound Boneless, skinless Chicken Breasts (about 2 large)
- 2 ea Carrots, divided
- 2 medium Onions, divided
- 2 tbsp Dried Parsley
- 2 Dried Bay Leaves
- 3/4 pound Andouille or Italian Sausage, uncooked
- 28.5 ounce Can of Tomato Sauce
- 3 tbsp Chicken Soup Base
- 1/2 pound Ground Beef
- 1 tbsp Panko Bread Crumbs
- 1 Egg
- 4 ounces Fresh spinach
- Cajun Seasoning
- 1 cup Small Pasta (like acini de pepe or ditalini)
Instructions
- Combine chicken, 1 of the onions, quartered, 1 coarsely cut carrot, parsley, and bay leaves in a large soup pot or Dutch oven and cover with water. Add lid.
- Bring to a simmer, and allow to cook gently until the chicken is cooked through, about 15 minutes.
- When chicken is done, remove to platter to cool. Fish veggies out of the broth and transfer broth to a bowl or large measuring cup.
- Add uncooked sausage to pot and add about 1/2 inch of water. Bring to a boil and allow to cook for a few minutes until the sausage firms up. If using a cooked sausage (like andouille), skip the par-cooking and proceed to the next step.
- Remove sausage from pot and slice it on the diagonal. Add back to pot and cook on medium high heat until browned. Finely chop remaining onion and carrot; add to sausage once the sausage is browned.
- Add stock and water totaling 4 cups into pot. Add can of tomato sauce and one half of an additional can of water. Add chicken soup base and 1 tablespoon of cajun seasoning and allow broth to cook over medium heat until lightly bubbling.
- Meanwhile, make the meatballs: thoroughly combine bread crumbs, 1/2 teaspoon of Cajun seasoning and egg. Add meat and mix until uniform. Shape into tiny meatballs, about 1 teaspoon each.
- Drop meatballs into lightly boiling broth and allow to cook through - at least 10 minutes, but for up to an hour.
- Shred cooled chicken. Add chicken, pasta and spinach to soup 15 minutes before serving, and stir occasionally to prevent sticking.
- Serve with additional Cajun Seasoning and plenty of Tabasco Sauce.