Wild Hog Italian Wedding Soup w/Puff Pastry Cheese Straw

Wild hog is a versatile meat that can be used in so many ways including - Italian sausage. The Italian Wedding Soup was made during one of our Texas From Field To Table events.   This is without a doubt a top recipe anytime or especially on those chilly days.  Accompanied with the Puff Pastry Cheese Straws, this hearty dish will definitely fill and warm you up!

Ingredients:

2 lbs Italian Sausage

1 c Fresh White Bread Crumbs

2 T Parsley

2 T Fresh Oregano

2 Eggs

½ c Parmesan Cheese

2 T Olive Oil

1 pt Onion small dice

¼ c Garlic Smashed

1 pt Carrot small dice

1 pt Celery small dice

1 g Chicken Broth

1 pt Acini de Pepe

1- 12 oz bag fresh Spinach, Chopped

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Method:

Prepare very small meatballs, sear in cast iron pan and roast. Sweat vegetables in olive oil, add broth, bring to boil. Add pasta, bring to boil. Adjust flavor, add meat balls, cook for half hour, add spinach just before serving

• Puff Pastry Cheese Straw
• 1 Box Puff Pastry
• ½ lb Butter
• ¼ lb Grated Parmesan Cheese
• ½ tsp Paprika
• ¼ tsp Garlic Powder
• Method:
• Roll out puff pastry sheet, brush with melted butter. Combine cheese and spices, sprinkle on half sheet of pastry, fold pastry in half. Roll pastry thin, cut into strips, twist strips, place on half sheet pan, bake at 400 degrees. Reserve for service.

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