` Rustic Italian Wedding Soup - Olive Oil Times

Rustic Italian Wedding Soup

This classic soup is just what’s needed on a cold and dreary day. Sausage meatballs, savory olive oil kissed broth, noodles, veggies, leafy greens…spoonful after spoonful of delicious bliss.
Rustic Italian Wedding Soup
Rustic Italian Wedding Soup
Oct. 26, 2020
Patterson Watkins

There’s no wed­ding cer­e­mony needed when mak­ing this soup. Wedding soup” is just a (very) direct trans­la­tion of mines­tra mar­i­tata’ (mar­ried soup). and refers more to the fla­vors and ingre­di­ents than an event. Still, a soup worth celebrating. 

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Rustic Italian Wedding Soup

5 from 2 votes
Course: SoupsCuisine: Italian
Servings

4

serv­ings
Prep time

15

min­utes
Cooking time

45

min­utes

There’s a few stages of this recipe that can be pre­pared in advance. The meat­balls can be prepped, cooked, chilled/frozen (if frozen, then thawed) and added to hot broth when you’re ready to serve. The broth can also be made, or sim­mered in a slow cooker, ahead of time. Leaving just the addi­tion of the cooked noo­dles and esca­role to a cou­ple min­utes before serving. 

Ingredients

  • Sausage Meatballs:
  • 1 lb. Italian sausage

  • 1 cup panko bread crumbs

  • 1/4 cup parme­san cheese, grated 

  • 2 table­spoons heavy cream

  • 1 each egg

  • 1 pinch salt

  • 1 pinch cracked black pepper

  • Soup:
  • 3 table­spoons robust extra vir­gin olive oil

  • 1 each yel­low onion, peeled and minced

  • 4 each gar­lic cloves, peeled and minced 

  • 3 table­spoons fresh fen­nel, diced 

  • 1 each car­rot, peeled and diced

  • 1 pinch crushed red pep­per flakes

  • 1/2 cup white wine

  • 6 cups beef or chicken broth 

  • 1 head esca­role, chopped 

  • 1/2 tea­spoon salt

  • 1/4 tea­spoon cracked black pepper 

  • 3 cups dital­ini pasta, cooked

  • extra olive oil for drizzling 

  • extra grated parme­san for sprinkling 

Directions

  • Preheat oven to 425 °F. In a large bowl com­bine the meat­ball ingre­di­ents (sausage, bread crumbs, parme­san, cream, egg, salt and pep­per), using your hands to mix until com­bined. Roll into even balls and place on a bak­ing sheet. Bake for 12 – 15 min­utes or until cooked through. Remove from the oven and set aside.
  • Heat oil in a large pot, once hot add onion, gar­lic, fen­nel, car­rot and crushed red pep­per. Sauté until ten­der-crisp and fra­grant, 3 – 4 min­utes. Deglaze with wine and bring to a sim­mer, reduce by half before adding the broth. Bring the broth to a boil, once boil­ing reduce heat to medium and sim­mer for 15 – 20 min­utes, or until the veg­gies are tender.
  • Right before serv­ing, add esca­role to the pot, stir, and wilt until ten­der. Season soup with salt and pepper
  • Portion noo­dles and meat­balls into bowls, ladle soup over top. Drizzle with oil and sprin­kle with parme­san before serving. 

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