Tag Archives: sausage


Italian spinach “egg drop” soup with spicy sausage meatballs.

6 cups Chicken Broth -If you don’t want to create your own, look for a one in the freezer section of your grocers. I like “Custom Culinary Roasted Chicken Base.”

1 rind of Parmesan Cheese about 3×3”(optional if you have one use it, it will really deepen the flavor)

1 bag fresh Spinach

8 small Raviolis (cheese or meat fine)

3 eggs-beaten

nutmeg- pinch

Crusty Bread


Meatball mixture_

4 links -Spicy Italian Sausage-casing removed

1 Egg

¼ cup Bread Crumbs

½ teaspoon Black Pepper

Sea Salt –pinch

3 tablespoons Parmesan Cheese

In a med size bowl mix meatball mixture. Make mini meatballs. Fry meatballs in pan until brown and cooked through. Drain on paper towels and set aside.

Heat  5 cups of broth with the rind of Parmasan. Add meatballs, spinach and nutmeg.

Reserve 1 cup of broth and set aside to cool.(you can use an ice cube)

Add Salt and Pepper to the pot to taste.

Simmer for 1 hour.

Bring soup to a boil.

Add Ravioli and cook for 3-5 minutes or until Ravioli starts to float.

Beat Eggs into the reserved cold broth.

While whisking soup quickly and constantly , slowly pour egg mixture in a steady stream into the boiling soup.


Serve Hot and Sprinkle with Parm cheese.

Serve with Warm Crusty Bread and Butter.

St Georges Pasta

One of the best parts of living in Melbourne was the availability of fresh vegetables. Each neighborhood had their own permanent farmers market open 5 days a week with the freshest most delicious homegrown goodies. The perfect place to get spontaneous and creative with the freshest picks of the day.

  • Splash Olive oil
  • 3 links spicy Italian sausage- out of casing
  • 1 small onion –sliced
  • 3 corgettes (zuchinni)- peeled and sliced into thick chunks
  • 2 spicy Thai chiles(optional)- chopped very small
  • 1 small yellow bell pepper -sliced
  • 1 small red Bell pepper-sliced
  • Sea salt
  • Black pepper
  • ½  lb. Penne Pasta –  I like to use whole wheat for this recipe
  • fresh Cilantro handful –chopped
  • fresh grated parmesan

In a large sauté pan, heat olive oil. Add sausage and onions. Cook for 10 minutes.

Add onions, corgettes, chiles,and bell peppers and cook for 20 – 30 minutes on med heat.

Cook until sausage is nice and brown and veggies are cooked through and all is melded together.

Salt and pepper to taste.

Cook pasta. No need to drain the pasta, just use a slotted spoon and add the pasta directly to the sausage mixture.

Toss together and sprinkle with cilantro and Parmesan cheese.