Recently, I coordinated a hospitality area for my daughter's indoor percussion home show at her high school and was responsible for making various meals to feed the judges. The recipe below is one that I modified from Giada De Laurentiis' Italian Wedding Soup. Feel free to visit her recipe. It's really good. But I made my version of meatballs a few weeks earlier. Visit my homemade meatball recipe here for a great recipe for a crowd. I made it with gluten-free ingredients for my gluten-intolerant family. And, when I made this No Pasta Italian Wedding Soup Recipe, I decided to use them for this recipe.
Jump to:
No Pasta Italian Wedding Soup Recipe
This recipe makes a double batch so you can store some away for later. I used my 3Quart Slow Cooker (affiliate) and refilled the soup in the slow cooker (affiliate) twice. If you use a larger slow cooker (affiliate), you will be able to pour all the soup in it at once.
Ingredients for this Super Easy No Pasta Italian Wedding Soup Recipe for a Crowd:
2-3 tablespoon Olive Oil (affiliate)
1 teaspoon Granulated Garlic
½ teaspoon or more Red Pepper Flakes
Homemade or bought Italian Meatballs (visit my recipe here)
12 cups of low-sodium chicken broth (affiliate) or bone broth
1 lb of Escarole (cleaned well and chopped into small pieces)
2 large eggs
2 tablespoon Romano Cheese
Salt and Pepper to taste
Instructions for this Super Easy No Pasta Italian Wedding Soup Recipe for a Crowd:
Chop up the escarole into small bite-size pieces, and clean thoroughly. There may be some sand that needs to be washed. So, wash it until the water comes out clean. I made this twice. The first time, it took 2 rinses to get the escarole clean, and the second time, it took 4 times to clean the escarole. Set aside.
The next step in this No Pasta Italian Wedding Soup Recipe is to heat up a large saucepan. Add olive oil (affiliate) 2-3 tablespoon to the hot saucepan. Add Granulated garlic (1 tsp) and red pepper flakes(½ tsp) to the saucepan. Cook for 2 minutes.
Add escarole to the saucepan and cook for 5 minutes. Move it around to make sure all the escarole is cooked.
Add the meatballs. I used about 30 of them and reheat them for about 2-3 minutes.
Add broth, stir, and bring to a boil. This will take about 10-15 minutes. Meanwhile, in a bowl, add the eggs and romano cheese and scramble together. Set aside.
When the soup is boiling, pour the egg into the boiling soup while stirring with a fork to make sure the egg mixture is cooked completely. Cook for a few minutes more.
Set in your favorite slow cooker on low (warm setting). Serve warm with extra Romano cheese on top if they want it.
Supplies you will need to make this recipe.
This recipe is to make a larger amount of soup for a gathering. So, below are the tools (affiliate) you may need to make this recipe.
Extra large stockpot 8 quarters or larger.
This pot will hold the chopped escarole as it starts to cook and reduce down, and it will also hold the brother and meatballs.
8 Quart KitchenAid Stainless Steel Stockpot with Measuring Marks and Lid
Buy Now →(affiliate)
Slow cooker or two to keep the soup warm.
This slow cooker is an 8 quart as well. So, it will work for this recipe. This will keep the soup warm for people to enjoy.
8 Quart Programmable Slow Cooker with Auto Warm Setting
Buy Now →(affiliate)
Reveal
What a wonderful dish! I made it twice, and boy, was it delicious. Since there wasn't any pasta in it, the soup was as good as it was when I cooked it 5-7 hours earlier. Are you going to try it for your next party? Please leave a comment below.
Feel free to print this recipe below.
Print
No Pasta Italian Wedding Soup Recipe Card
- Total Time: 38 minutes
- Yield: 12
Description
No pasta Italian wedding soup recipe for a crowd. Great for parties.
Ingredients
- 2-3 tablespoon Olive Oil (affiliate)
- 1 teaspoon Granulated Garlic
- ½ teaspoon or more Red Pepper Flakes
- Homemade or bought Italian Meatball (visit my recipe here)
- 12 cups of low sodium chicken broth (affiliate) or bone broth
- 1 lb of Escarole (cleaned well and chopped into small pieces)
- 2 large eggs
- 2 tablespoon Romano Cheese
- Salt and Pepper to taste
Instructions
- Chop up the escarole into small bite-size pieces, and clean thoroughly. There may be some sand that needs to be washed. So, wash it until the water comes out clean. I made this twice and the first time it took 2 rinses to get the escarole clean and the second time it took 4 times to clean the escarole. Set aside.
- Heat up a large saucepan. Add olive oil 2-3 tbsp. Add Granulated garlic (1 tsp) and red pepper flakes(½ tsp) to the saucepan. Cook for 2 minutes.
- Add escarole to the saucepan. and cook for 5 minutes. Move it around to make sure all the escarole is cooked.
- Add the meatballs. I used about 30 of them and reheat for about 2-3 minutes.
- Add broth, stir, and bring to a boil. This will take about 10-15 minutes. Meanwhile, in a bowl, add the eggs and Romano cheese and scramble together. Set aside.
- When the soup is boiling, pour the egg into the boiling soup while stirring with a fork to make sure the egg mixture is cooked completely. Cook for a few minutes more.
- Set in your favorite slow cooker on low (warm setting).
- Serve warm with extra Romano cheese on top of they want it.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: soup
- Cuisine: Italian, gluten free
Nutrition
- Serving Size: 15
- Calories: 53.76 kcal
- Sugar: 0.19 g
- Sodium: 647.51 mg
- Fat: 4.13 g
- Saturated Fat: 0.92 g
- Trans Fat: 0.0 g
- Carbohydrates: 2.71 g
- Fiber: 1.51 g
- Protein: 2.03 g
- Cholesterol: 32.43 mg
Leave a Reply