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. This 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 own version of meatballs a few week’s earlier. Visit my homemade meatball recipe here for a great recipe for a crowd.
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 and was able to refill the soup in the slow cooker twice. If you use a larger slow cooker, 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 TBSP Olive Oil
1 tsp Granulated Garlic
1/2 tsp or more Red Pepper Flakes
Homemade or bought Italian Meatball (visit my recipe here)
12 cups of low sodium chicken broth or bone broth
1 lb of Escarole (cleaned well and chopped into small pieces)
2 large eggs
2 TBSP 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 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(1/2 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.
Feel free to print this recipe below.
What a wonderful dish! I made it twice and boy was it delicious. What’s great is that 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.