Corn, Spinach and Sausage Meatball Soup Print Email

1 lb Tony’s bulk country style Sausage
1-2 tbsp olive oil
1 Tony’s Corn and Chili Grill Pack
4-6 cups chicken stock or water
2 cups baby spinach
1 box crackers
1 piece cheese (I recommend Widmer’s 10 year old Cheddar or Uplands Pleasant Ridge Reserve)

Recommended Dessert - Apple Pie


Preheat the oven to 350 degrees.

Roll the sausage into small balls about the size of a large marble and place on a foil lined baking sheet.

Place the sheet in the oven and bake the meat balls until cooked about 10 minutes. Remove and drain off any fat and hold in a warm place.

Heat a heavy bottomed pot over medium high heat and add the olive oil. When the oil is hot add the contents of the grill pack to the pot and cook, stirring occasionally, until the corn has taken a little color and the peppers have softened slightly.

Add the chicken stock or water and bring to a boil. Tear the spinach leaves into slightly smaller pieces and add to the soup. Stir well and when combined add the meatballs. Simmer the soup until the meat balls are hot through out. Adjust seasoning if necessary and hold on a warm stove.

While the soup is heating, grate the cheese over the crackers on the baking sheet and place in the oven for 2-3 minutes or until the cheese is melted.

Ladle the soup in to bowls and serve the crackers on the side.

Serves 4

- Chef Ben Davis

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