• Tommy Centola

Cajun Wedding Soup

Most people have hurt of Italian Wedding Soup. Here's a Cajun twist on that classic.


8 ounces andouille sausage

1 cup diced yellow onion

1/2 cup plus 2 tablespoons grated Parmesan cheese, divided

1/2 cup chopped fresh parsley

3 large eggs, divided

1 1/2 teaspoons minced garlic

2 1/2 teaspoons Creole seasoning

1 slice while bread, torn into small pieces

8 ounce ground pork

12 cups chicken stock

2 cups diced carrots

1 pound curly endive, coarsely chopped

1/2 cup orzo

More grated Parmesan cheese for garnish


Preheat oven to 400℉. Line a baking sheet with parchment paper.

In the work bowl of a food processor, combine sausage and onion; process until finely ground, 3 to 4 minutes. In a medium bowl, whisk together 1/2 cup Parmesan, parsley, 1 egg, garlic, Creole seasoning, and bread. Stir in sausage mixture and pork. Shape meat mixture into 1-inch balls. Place on prepared pan.

Bake until slightly browned, about 8 minutes.

In a large stockpot, bring stock to a boil over medium heat. Add carrot, and simmer until slightly tender, about 10 minutes. Add endive, orzo, and meatballs; cook until meatballs are cooked through, about 8 minutes.

In a small bowl, whisk together remaining 2 tablespoons Parmesan and remaining 2 eggs. Stir soup in a circular motion, and gradually drizzle in egg mixture. Stir for one minute. Garnish with Parmesan, if desired.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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