Neapolitan Wedding Soup with Sausage and Greens
85% authentic · Italian (Neapolitan Twist)
A regional variation of Italian Wedding Soup from Naples, featuring flavorful Italian sausage instead of mixed meats for the meatballs, and a mix of hearty greens like kale or Swiss chard.
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Ingredients
- Italian sausage, mild or hot1 lb
- Parmesan cheese, grated1/4 cup
- Egg1 large
- Breadcrumbs1/4 cup
- Fresh basil, chopped2 tbsp
- Chicken broth8 cups
- Kale or Swiss chard, chopped4 cups
- Ditalini pasta1/2 cup
- Olive oil1 tbsp
- Red pepper flakespinch
- Saltto taste
- Black pepperto taste
Steps
- 1
Remove sausage from casings. In a bowl, combine sausage meat, 1/4 cup Parmesan cheese, egg, breadcrumbs, chopped basil, salt, and pepper. Mix gently. Form into tiny meatballs.
- 2
Heat olive oil in a large pot over medium heat. Brown the tiny meatballs on all sides. Remove meatballs and set aside.
- 3
Add chicken broth to the pot and bring to a simmer. Add chopped kale or Swiss chard and cook for 5-7 minutes until tender.
- 4
Return the meatballs to the pot. Add ditalini pasta and cook according to package directions until al dente.
- 5
Season with salt, pepper, and red pepper flakes to taste. Serve in bowls, drizzled with a little extra olive oil if desired.
