This is an absolute pleaser – Spicy Italian Wedding soup. I’ve used Italian sausage as a hack to a meatball. But you can easily change it up if you’re not eating pork. This is a perfect soup when it’s cold outside – comforting and delicious (and so easy!)
Whether you are on Whole30 or not, this soup is an absolute crowd-pleaser!
- 2 pounds of spicy Italian pork sausage
- 1 ½ Tbsp Extra Virgin Olive Oil
- 1 finely diced onion
- 2 Tbsp chopped garlic
- 2 cups chopped leeks
- 3 carrots, diced small
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp red pepper flakes, crushed
- 10 cups of chicken stock
- 2 Tbsp lemon juice
- 4 cups coarsely chopped kale
- 2 eggs, beaten well
- Parsley (optional, for garnish)
Make meatballs out of the sausage (about 1.5 inch big). In a large Dutch oven, heat the olive oil and cook the meatballs on medium heat until done, about 10 minutes total. Remove and set aside, leaving the oil and drippings in the pan.
Over medium heat, add the diced onions, garlic, leeks and carrots to the oil and drippings and sauté for 5 minutes or until soft. Add basil, oregano and the crushed red pepper flakes and stir to combine.
Add the chicken stock and lemon juice to the pot and bring to a gentle simmer. Put the chopped kale and cooked meatballs in the soup. Increase the heat and bring the soup to a gentle boil. Turn off heat.
Using a fork, beat the eggs. Then, in a circular motion, gently pour the beaten eggs over the soup. Garnish the soup with parsley if desired. Salt and pepper to taste.