Tuesday, February 9, 2010

Italian Wedding Soup

The winter is a wonderful time to enjoy soup. My husband loves soups, and has been requesting that I attempt Italian Wedding Soup for quite some time. I picked a random recipe online, and while it was good, it was cheesier than what my hubby prefers. (And while I LOVE cheese - it did make this soup a little too rich). The soup tasted great the first time around, but I personally don't think it reheats well - most of the liquid is absorbed into the noodles. I'd recommend cutting the recipe in half if making for only 2 people. Next time, I'll probably cut the egg/parmesan mixture in half, and consider making the noodles separately, making leftovers reheat better.

ITALIAN WEDDING SOUP (adapted from We Are Never Full)


1 lb package of mild seasoned sausage
1/4 cup grated parmigiano reggiano
1 egg, beaten
1/2 cup breadcrumbs (maybe more if mixture is too wet)

Add all the top ingredients together and mix. Take small spoonfuls of the mixture and roll into a small ball. Each meatball should not be more than an inch wide.

Heat up a bit of olive oil in a heavy-bottomed pan and fry the baby meatballs on each side – about 3-4 minutes. Remove from pan and drain on some paper towels.


8 to 10 cups of chicken stock
1/2 onion, chopped
3+ cloves garlic, minced
1 head of escarole, bottom chopped off and greens cleaned (chopped into thirds)
2 eggs beaten
3/4 cup grated parmigiano reggiano
1/2 box ditalini pasta (or other small pasta)

In another pot, add a bit of olive oil and saute the onion and garlic for a few minutes until soft. Add the chicken stock and keep at a simmer. Add the escarole.

Add the pasta, stir it around and allow to cook in the stock – keep aware of the time so you don’t cause the pasta to go mushy. About two minutes before the pasta is done, add the meatballs to the pot.

Beat together the two eggs along with the parmigiano reggiano. When pasta is done, remove from the heat and slowly add the egg/parmigiano mixture to the soup while stirring.


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