Cajun Wedding Soup

cajun wedding soup

Our Cajun Wedding Soup features classic Bayou State flavors.

Cajun Wedding Soup
Yields: 8 servings
  • 8 ounces andouille sausage
  • 1 cup diced yellow onion
  • ½ cup plus 2 tablespoons grated Parmesan cheese, divided
  • ⅓ cup chopped fresh parsley
  • 3 large eggs, divided
  • 1½ teaspoons minced garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 slice white bread, torn into small pieces
  • 8 ounces ground pork
  • 12 cups chicken broth
  • 2 cups diced carrot
  • 1 pound curly endive, coarsely chopped
  • ½ cup orzo
  • Garnish: grated Parmesan cheese
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. In the work bowl of a food processor, combine sausage and onion; process until finely ground, to 4 minutes. In a medium bowl, whisk together ½ cup Parmesan, parsley, 1 egg, garlic, salt, peppers, and bread. Stir in sausage mixture and pork. Shape meat mixture into 1-inch balls. Place on prepared pan.
  3. Bake until slightly browned, about 8 minutes.
  4. In a large stockpot, bring broth 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.
  5. 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 1 minute. Garnish with Parmesan, if desired.




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