Italian wedding soup


 
Brett-EDH

Brett-EDH

TVWBB Olympian
It’s cold and 55° outside, so time for soup.

Bought a chub of Italian sausage and fried off mini meatballs from it.

Added a bunch of kale and mirepoix. A dash of evoo, and then dropped in some frozen stock.

Added some chicken bouillon, red wine vinegar and a pinch of sugar.

Then dropped in three romas. Brought to a boil then simmer.

Some ditalini pasta and the meatballs back into the soup. Simmered for 15 minutes. Checked and balanced the flavor profile. Done.

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ChuckO said:
What a cool name "Italian Wedding Soup." May I suggest Chard instead of Kale? I'm with Dan, Kale just doesn't work
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The actual recipe calls for escarole. Winco doesn’t sell escarole so kale it was. It’s quite good when sauteed in sausage renderings.
 
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Now that’s some nice looking soup.
Never heard of it but it does look nice.

However I’m with the northern crew on this balmy 55 degree weather stuff.
We are in upper 40’s and I see people in shorts daily.
There is even the occasional guy in sandals.

I guess people acclimate to the temps of their region.
 
I find kale a tad bitter but I think that soup would either shine through it or possibly benefit from it.
Brett do you ever cook with mustard or collard greens?
 
I have 1 recipe using escarole, 1 using spinach and one that just says "Wedding Soup" with no greens and 1 called "Greek Wedding Soup" with green herbs.

I have a 4" binder filled with soup recipes. The 4" are getting too heavy for me to handle, trying to cut back to a 3" binder. HELP :eek:
 
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AndyK said:
Now that’s some nice looking soup.
Never heard of it but it does look nice.

However I’m with the northern crew on this balmy 55 degree weather stuff.
We are in upper 40’s and I see people in shorts daily.
There is even the occasional guy in sandals.

I guess people acclimate to the temps of their region.
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Italian Wedding is well known, or at least i thought it was. basically it a chicken soup with meatballs, pasta and escarole. almost like mexican albondigas, which is the same soup but with cilantro and no pasta. the sausage makes it a little heavy due to the fats. chicken meatballs would be even better, IMO.
 
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DanHoo said:
fwiw, Raley's usually has escarole.

The soup looks really good and I'll bet if you didn't tell me it had kale, I wouldn't have noticed.
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we hit Raley's in EDH now on occasion since it's closer to the new house than driving into Folsom's Bel Air.

i still prefer winco around every 14 days or so. we're empty nesters now (idk how that happened so quickly) so we just need ot fill in fresh fruits and veggies. proteins are loaded around 1x a month, mostly, and defrosted as needed.

learning how to cook for two people is a big change.
 
AndyK said:
I find kale a tad bitter but I think that soup would either shine through it or possibly benefit from it.
Brett do you ever cook with mustard or collard greens?
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the kale can be bitter but when fully wilted and then into a seasoned stock, it mellow in flavor.

i have not cooked mustard or collard greens. i usually don't steer towards such fibrous leafy greens.

you could also drop in fresh spinach to wilt it before serving this soup. i've done that too in the past.
 
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