Photo: Jennifer Causey; Styling: Claire Spollen
Serves 4 (serving size: about 1 1/2 cups)

Mix up traditional Italian Wedding Soup by substituting orzo for risotto.

How to Make It

Divide and shape sausage into 26 balls (about 1 teaspoon each). Heat a large Dutch oven over medium heat. Add oil; swirl. Add minced shallots, minced garlic, and crushed red pepper; sauté 5 minutes. Add chicken stock; bring to a boil. Add sausage and prepared risotto reserved from Sweet Onion Risotto with Sautéed Kale; reduce heat, and simmer 5 minutes. Stir in escarole and salt; cook 2 minutes. Divide among 4 bowls; top with shaved Parmesan cheese.

Ratings & Reviews


June 07, 2016
I am not a big fan of Italian Wedding soup, but I thought this was very tasty and unlike any Wedding soup I have had before.  I browned the sausage balls before starting the starting the recipe and I used orzo instead of risotto.  I would make this again anytime. 

Very good

February 09, 2016
I love the cook once, three meals recipes. The sweet onion risotto was excellent. As the base of this soup, very good. I didn't have escarole, but romaine. I'm sure any leafy green will work. This was easy to do and quick. Pepper added a soft, nice bite. It is filling and can serve as the main dish with some good bread. I'd serfve this to company.

Very good

January 08, 2016
This soup was very easy to make, but I agree, with the risotto as a base it still has a nice depth of flavor. I used turkey sausage which worked well, and mustard greens since I couldn't find escarole. I actually doubled the greens they were so good! Parmesan is nice but it's still good without it. I really enjoyed this soup, and I've always avoided Italian Wedding soup since I'm not a huge sausage fan. Admittedly my two small children weren't huge fans but they haven't had much soup at all and can be difficult. My husband thought it was okay. I will definitely make again anyway because I liked it that much!

So Good and Easy

November 23, 2015
I made this recipe using the Sweet Onion. Risotto with Sauteed Kale.  Because I had the Kale from that recipe, I used it in this recipe instead of the escarole.  I also had gruyere cheese for the Risotto recipe, so I used it instead of the Parmesan.The flavors were excellent!  The red pepper add a nice kick.Because the Sweet Onion Risotto was the base, this soup came together in minutes and it was so delicious.  I would absolutely serve it to company.