Italian Wedding Soup Sandwich

5 from 1 vote

The ingredients and flavors of Italian wedding soup, packed inside a baguette with provolone and served as a sandwich.

Prep Time30

Cook Time20

Total Time50

Servings: people

Calories: 1237kcal

Mix the meatball ingredients in a large bowl and mix until really well combined. Form tiny meatballs, about 1 inch in diameter.
Bring the stock to a boil. In batches, Cook the meatballs for about 3 minutes in the broth until cooked through. There are plenty of meatballs, so feel free to open some to make sure they are cooked and snack on them as you go.
Add some olive oil to a pan over medium heat and add in half of the garlic. Cook 1 minute and add in the broccoli rabe. Stir and cook 2 minutes until wilted and reduced in size. Season with salt and pepper.
Cut the baguettes into sandwich sized pieces. Cut the top off the baguette and scoop out a lot of the inside. (NOTE: you technically could use this part for the meatball breadcrumbs but I made the meatballs early and didnt want the bread to get stale)
Put some olive oil in a bowl and add the remaining minced garlic, as well as a little garlic powder and italian seasoning. Brush it on to the insides of the bread. Toast the bread under the broiler for a few minutes. Add the cheese to the bread, then the broccoli rabe. Next load it up with meatballs. Add some parm on top.
Serve the sandwiches with a half cup of the broth you cooked the meatballs in.