Sawyer Creek Cattle Italian Wedding Soup RS-9.05

As the temperatures begin to drop and the crisp air of fall sets in, there’s nothing quite like a warm, comforting bowl of soup to ease into the season. This hearty Italian Wedding Soup, featuring Sawyer Creek Cattle’s grass-fed ground beef and rich homemade beef bone broth, is the perfect dish to make when you want something nourishing and delicious. Packed with tender meatballs, fresh greens, and ribbons of egg, it’s a satisfying meal that’s simple to prepare and full of flavor. Whether you're looking for a cozy dinner or a dish to enjoy throughout the week, this soup is a healthy and wholesome way to welcome the cooler days ahead.

Prep Time: 30 minutes
Cook Time: 8 hours (bone broth) + 25 minutes (soup)
Total Time: 8 hours 55 minutes
Servings: 8
Estimated Calories: 257 per serving (approximate)

Ingredients

Homemade Grass-Fed Beef Bone Broth

  • 3-4 lbs. Sawyer Creek Grass-Fed Beef bones (knuckles, marrow, or joint bones are best)
  • 1 onion, quartered
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, smashed
  • 1 tbsp apple cider vinegar
  • 2 bay leaves
  • Sea salt and black pepper, to taste
  • 12 cups filtered water

Meatballs

  • 1 lb. Sawyer Creek Cattle Grass-Fed Ground Beef
  • ½ cup whole wheat breadcrumbs (or almond flour for gluten-free option)
  • ½ cup grated Parmesan cheese
  • ½ cup grated Pecorino Romano cheese
  • 1 medium yellow onion, minced
  • 1 clove garlic, minced
  • 1 tbsp. avocado oil (or ¼ cup coconut oil)
  • 1 tbsp. dried Italian seasoning (or a blend of basil, oregano, thyme)
  • 1 small bunch parsley, minced
  • 1 egg, lightly beaten
  • Sea salt and freshly ground black pepper, to taste

Soup

  • 12 cups homemade Sawyer Creek Grass-Fed Beef Bone Broth (recipe below)
  • 1 lb. curly endive or escarole, coarsely chopped
  • 2 large eggs
  • 2 tbsp freshly grated Parmesan cheese, plus extra for garnish
  • Sea salt and freshly ground black pepper, to taste

Prepare the Homemade Grass-Fed Beef Bone Broth:

  • Preheat oven to 400°F. Roast the beef bones on a baking sheet for 30 minutes, turning once to brown evenly.
  • Transfer the roasted bones to a large stockpot or slow cooker. Add the vegetables, garlic, vinegar, bay leaves, salt, and pepper.
  • Pour in the filtered water to cover the bones and bring the mixture to a gentle boil.
  • Reduce heat to a low simmer and cook for at least 8 hours (or 12-24 hours for a richer broth). If using a slow cooker, set it to low for the same duration.
  • Skim off any foam that rises to the top.
  • Once done, strain the broth through a fine-mesh sieve. Discard the bones and vegetables.
  • Let the broth cool, then refrigerate. Any fat that solidifies on top can be skimmed off before use.

Prepare the Meatballs:

  • In a large mixing bowl, combine the Sawyer Creek Cattle ground beef, breadcrumbs (or almond flour), Parmesan, Pecorino, minced onion, garlic, Italian seasoning, parsley, egg, avocado oil, sea salt, and pepper.
  • Mix gently to avoid toughening the meat.
  • Form the mixture into small meatballs, about 1 inch in diameter, and place them in the fridge to chill for 10-15 minutes while preparing the broth.

Cook the Soup:

  • In a large pot, bring the homemade beef bone broth (recipe below) to a boil over medium-high heat.
  • Gently add the meatballs and the chopped curly endive (or escarole) into the broth.
  • Simmer for about 8-10 minutes until the meatballs are cooked through and the greens are tender.

Egg and Cheese Mixture:

In a medium bowl, whisk together the eggs and the 2 tbsp of grated Parmesan.
Slowly pour the egg mixture into the hot soup while stirring gently to create egg ribbons (like in egg drop soup).

Serve:

Taste and adjust seasoning with salt and pepper as needed.
Ladle the soup into bowls and top with extra grated Parmesan before serving.

Calorie Breakdown (per serving):

  • Grass-fed ground beef (1 lb.): 80 calories
  • Whole wheat breadcrumbs (½ cup): 25 calories
  • Parmesan cheese (½ cup): 28 calories
  • Pecorino Romano (½ cup): 31 calories
  • Yellow onion (1): 5.5 calories
  • Garlic clove (1): 0.5 calories
  • Avocado oil (1 tbsp): 15 calories
  • Italian seasoning (1 tbsp): negligible
  • Parsley (small bunch): negligible
  • Egg (1 in meatballs): 9 calories
  • Homemade bone broth (12 cups): 30 calories
  • Curly endive (1 lb.): 9 calories
  • Eggs (2 in soup): 18 calories
  • Parmesan garnish (2 tbsp): 5 calories

Calorie Estimate Disclaimer: This recipe is estimated to be around 257 calories per serving. Calorie counts may vary depending on ingredient brands and portion sizes. Always consult nutritional labels for the most accurate information.

Print the recipe for Sawyer Creek Cattle Italian Wedding Soup.

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