Description
No pasta Italian wedding soup recipe for a crowd. Great for parties.
Ingredients
- 2-3 TBSP Olive Oil (Affiliate Link)
- 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
- 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 (Affiliate Link) 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 (Affiliate Link) 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