Little Italy Wedding Soup Recipe
You Will Also Need
- Little Italy Wedding Soup Mix
- 1 tbsp Olive oil
- 1 Medium onion, chopped (optional)
- 1 lb Turkey Italian sausage, about 4-5 links
- 2 Egg whites, or 1 egg, beaten
- 10 cups Chicken broth
- 4 cups Escarole, or 1 head, chopped (may substitute 1 box frozen spinach)
- Optional: Shredded parmesan cheese
Here's What You Do
Preparing the meatballs:
- To form meatballs easily, keep a bowl of cold water nearby and dip fingers between rolling meatballs.
- Push the turkey sausage out of the casings into mixing bowl. Discard casings.
- Add contents of smaller packet of breadcrumb mixture and egg to the bowl with the turkey. Combine mixture well.
- Form small meatballs by hand, about 60. Set aside in refrigerator, or freezer, until ready to add to the soup.
Preparing the soup:
- In a 6 quart pot, heat oil over medium low heat. Add onion and sauté for 3-5 minutes, then add the contents of the larger vegetable seasoning packet. (If omitting onion, add the contents of the larger vegetable seasoning packet to the oil, stir for 30 seconds.)
- Add broth, stir and bring to a boil.
- Add meatballs, cover and simmer 20 minutes.
- Uncover, bring soup to a boil. Stir in tiny pasta and escarole (or spinach).
- Return to a simmer, cover and cook 10-15 minutes. If soup is too thick, add 1-3 cups of water, as needed.
- Serve with Parmesan cheese and crusty bread for a fine family dinner.
Tiny meatballs are the essential ingredient of any Italian wedding soup, so use a plant-based meat substitute to prepare the “meat” balls. We find this soup is delicious with plenty of escarole and leaving out the meatballs as well.
You Will Also Need:
- 14 oz. Package non-meat Italian sausage
- 1 Tbsp. Water
- 2 Tbsp. olive oil
- 1 medium onion, chopped
- 8 cups vegetable broth (64 oz.)
- ½ head escarole, chopped (4 cups) or 5 oz. fresh Spinach, chopped
Here’s What You Do:
Preparing the non-meat Meatballs:
- To form meatballs easily, keep a small bowl of cold water nearby and dip fingers between rolling meatballs.
- In a medium sized bowl, mix contents of smaller packet of breadcrumb seasoning mixture, meat substitute and water. Form 60-70 small “meat” balls. Set aside in refrigerator, or freezer, until ready to add to the soup.
Preparing the Soup:
- In a 6-quart pot, heat oil over medium low heat. Add onion and saute for 5 minutes and stir in the contents of the vegetable seasoning packet.
- Add broth, stir, and bring to boil.
- Add Plant-based meatballs, cover, and simmer 20 minutes.
- Uncover, bring soup to a boil. Stir in tiny pasta from soup mix and escarole or spinach.
- Return to simmer, cover, and cook 10 minutes. If soup is too thick, add 1-3 cups water, if needed and serve.
Recommended slow cooker size: 4 quart
Here’s What You Do:
Preparing the Meatballs:
Follow directions for preparing the meatballs.
Preparing the Soup:
- Place broth, chopped onion, meatballs, and contents of the larger seasoning packet into the bowl of 4-6 quart slow cooker.
- Set the heat on low and let simmer 6 to 7 hours covered.
- Add pasta packet, cover and continue to cook for 45 minutes longer and serve.
- Additional Tips:
- If prefer not to add the escarole, may use 8 cups of broth instead of 10 cups.
We do not have a specific Pressure Cooker recipe for this soup at this time.
We don’t currently have a recipe variation for this soup, please send us yours!
Cooking & Nutrition Tips
Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!
- To boost vegetables, add 1 1/2 cups chopped squash with escarole. To vary vegetables, substitute 1 bulb chopped fennel for onion.
- To reduce sodium: use a low-sodium broth, bone broth, or stock.
- For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
- For added nutrition: look in your fridge/garden and add any vegetables you have on hand!