From holiday dinners to first-day-of-school breakfasts — and all the little moments in between — we’re proud to be a part of your family traditions. Try Neese’s and you’ll see why we’ve been the sausage of choice for more than a century.
Meatballs: 1 pound Neese’s Country Sausage ½ cup breadcrumbs ¼ cup parsley, minced 1½ teaspoons oregano, minced ½ grated Parmesan, plus more for serving 1 large egg 1 teaspoon salt ½ teaspoon ground black pepper 2 tablespoons clarified butter, divided
Soup: 1 tablespoon olive oil 1¼ cups carrots, diced 1 cup yellow onion, diced 1 fennel bulb, diced 3 cloves garlic, minced 4 quarts chicken stock Salt and ground black pepper to taste 1 cup Israeli couscous, cooked ½ pound Tuscan (lacinato) kale, de-stemmed and cut into thin strips
For the meatballs: Combine sausage, breadcrumbs, parsley, oregano, Parmesan, egg, salt, and pepper in a large bowl and mix well.
Form the mixture into ¾- to 1-inch meatballs and place them on a sheet pan.
Heat 1 tablespoon of clarified butter in a large cast-iron or non-stick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until browned on 2 or 3 sides, about 4 minutes total.
Transfer meatballs to a paper towel-lined plate. Add remaining butter to skillet and repeat process with remaining meatballs. Note: Meatballs won’t be fully cooked at this point; they’ll finish cooking in the soup.
For the soup: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add carrots, onion, and fennel and sauté until veggies have softened, about 6 to 8 minutes. Add garlic and sauté 1 minute longer.
Pour in chicken stock. Season soup with salt and pepper to taste and bring mixture to a boil. Add meatballs and reduce heat to a light boil (about medium or medium-low).
Cover and cook, stirring occasionally until the meatballs have cooked through, about 9 minutes. Add couscous and kale and cook for 1 minute longer. Serve warm and sprinkle each serving with Parmesan cheese.