Italian Wedding Soup
Serving Size / Yield
Ingredients
- 1 lb. pork ribs
- 2 med. carrots, trimmed
- 2 celery ribs, with leaves
- 1 med. onion
- 1 lb. Italian pork sausage
- 1 thick slice prosciutto
- 1 4-oz. chunk soppressata
- pinch crushed red pepper
- 1 1/2 lbs. escarole, trimmed
- 1 lb. broccoli rabe, trimmed
- 1 lb. savory cabbage, cut into strips
- 8 oz. broccoli, cut into florets
- grated parmesan cheese
Directions
Bring water to boil in a large pot. Add pork ribs, carrots, celery and onion. Lower heat to a simmer and cook for 30 minutes over medium heat. Add sausage, prosciutto, soppressata and crushed red pepper. Cook until pork ribs are tender, 2 hours.
Meanwhile, wash and trim all of the vegetables. Bring a large pot of water to boil. Add half the greens. Bring to a simmer and cook for 10 minutes. Transfer greens to a colander st over a large bowl. Cook the remaining greens the same way. Drain well and let cool. Then chop greens into bite-size pieces.
After 2 hours of cooking, remove meats and sausage from broth. Cut the meats and sausage into bite-size pieces. Let broth cool and skim any fat from it. Strain broth through a strainer into a large pot. Return meats to the broth. Add greens. Return to a simmer and cook for 30 minutes. Serve hot.
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