Cajun Wedding Soup
 
Makes 8 servings
Ingredients
  • 8 ounces andouille sausage
  • 1 cup diced yellow onion
  • ½ cup plus 2 tablespoons freshly grated Parmesan cheese, divided
  • ⅓ cup chopped fresh parsley
  • 3 large eggs, divided
  • 1 slice white bread, torn into small pieces
  • 1½ teaspoons minced garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 8 ounces ground pork
  • 12 cups chicken broth
  • 2 cups diced carrot
  • 1 pound curly endive, coarsely chopped
  • ½ cup orzo
  • Garnish: freshly grated Parmesan cheese
Instructions
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. In the work bowl of a food processor, process andouille and onion until finely ground, 3 to 4 minutes.
  3. In a medium bowl, whisk together ½ cup Parmesan, parsley, 1 egg, bread, garlic, salt, and peppers. Stir in andouille mixture and pork. Shape mixture into 1-inch balls. Place on prepared pan.
  4. Bake until slightly browned, about 8 minutes.
  5. In a large stockpot, bring broth to a boil over medium heat. Add carrot; simmer until slightly tender, about 10 minutes. Add endive, orzo, and meatballs; cook until meatballs are cooked through, about 8 minutes.
  6. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/cajun-wedding-soup-2/