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Italian Wedding Soup

I love a full flavored broth soup and this one is just that. You get the hearty from the Italian sausage, healthy with wilted greens and light and wholesome from the broth base. Easy to make and oh-so-delicious, serve this with a nice salad and a lovely bottle of Italian red and enjoy dinner by the fireplace for a change.
Course Soup
Cuisine Italian
Author The Cowgirl Gourmet adapted this recipe from a recipe on thekitchn.com

Ingredients

  • 1/2 pound mild Italian sausage bulk or removed from casing
  • 1/2 pound hot Italian sausage bulk or removed from casing
  • 4 tablespoons olive oil divided in half
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 4 cups 32 ounces low-sodium vegetable or chicken stock
  • 1 small bunch escarole about 4 cups, trimmed and cut into bite-sized pieces
  • 2 pastured eggs lightly beaten
  • 1/4 cup grated Parmesan
  • 1/4 cup grated Pecorino Romano
  • Red pepper flakes garnish
  • Lemon wedges garnish
  • More grated cheese garnish

Instructions

  1. Using your hands, roll bits of the sausage into small, bite-sized balls.

  2. In a saute pan over medium high heat, add 2 tablespoons olive oil. Once it's hot, add the sausage balls and let sit for 2-3 minutes until golden brown. Turn them gently so they continue browning on the other side.

  3. Once browned, remove from the heat and set aside. If they are still pink in the center, they will cook more in the broth, so don't worry. Remove the balls and place on a paper towel lined plate.

  4. In a soup pot over medium high heat, place the remaining 2 tablespoons olive oil and then add the diced onions. Stir well to coat and allow to soften for about 5 minutes. Add the garlic, stir well and let cook about 2 minutes. Now add your stock of choice and bring to a boil.

  5. Add the chopped escarole, reduce the heat to a simmer, cover and cook for 10 minutes. Add the meatballs and cook another 5 minutes.

  6. Place two eggs in a bowl and beat lightly. Add the Parmesan and Pecorino and blend well using a fork.

  7. Slowly pour the egg-cheese mixture into the the hot soup, stirring constantly. Cover and simmer just until the egg bits are set, about 1 minute or so. Taste and season with salt and pepper.

  8. Ladle in soup bowls and garnish with red pepper flakes, a squirt of lemon and a grating of cheese. Serve immediately and eat in front of a roaring fire.

    Store any leftover soup in the refrigerator.