Digital Series
Published June 12, 2018

Eat the Universe: The Punisher’s Italian Wedding Soup

Comedians Big Jay Oakerson and Dan Soder create a Frank Castle inspired dish!

Image for Eat the Universe: The Punisher’s Italian Wedding Soup

Get some sweet revenge with today’s episode of Marvel’s Eat the Universe!

In the latest installment of the show, comedians Big Jay Oakerson and Dan Soder join celebrity chef Justin Warner for a little Punisher-inspired fare!

In celebration of Frank Castle’s Italian roots, the trio craft a delicious Italian Wedding Soup. And the result is worthy fuel for some hardcore vigilante heroism!

Watch the episode above, then dive into the recipe below to try it yourself! And for stand-up tour dates, go to and!

For the broth:
– 3lbs beef marrow bones, split (but any beef bones will do)
– 1 onion, split
– 1 inch knob of gigner, split
– 4 cloves of garlic, smashed
– 1 stick cinnamon
– 5 cloves
– 3 pods cardamom
– 20 black peppercorns
– 4 pods star anise
– kosher salt, for punishing
– water to cover

For the meatballs:
– 1/2 lbs ground beef
– 1/2 lbs ground pork
– 2TB minced parsley
– 2TB minced basil
– 1/2 cup Parmesan
– 1/4 cup Italian bread crumbs (or whatever)
– 1 egg
– kosher salt, for punishing
– ground black pepper, also for punishing

For the greenery:
– 1 head escarole, ripped up and wiped clean

For the egg stracciatella:
– 2 eggs
– 1/4 cup grated Parmesan

(If you don’t have a pressure cooker, no big deal. Simply follow the instructions but allow the stock to simmer in a stock pot for about 3 hours, then follow the directions from the point of pressure release.)

Combine all of the broth ingredients in the pressure cooker and fill with water until the ingredients are covered. Lock the lid on the pressure cooker, set to high pressure, and cook for 15 minutes once pressure is obtained.

Meanwhile, make the meatballs. In a mixing bowl, combine all ingredients with a tender touch. The more you mash, the tougher the meatballs, or at least that’s what Frank Castle told me. Season the mixture with plenty of salt and pepper, and maybe just a little more than you think.

Roll into balls and refrigerate until it’s time to finish the soup.

Next, make the stracciatella by mixing together the cheese and eggs, then refrigerate until you are ready to finish the soup.

Once the broth has cooked, carefully strain out the veggies, spices and bones. Any little bits of meat or marrow stuck to the bones are good to eat with a little salt and make a fine mini-boss reward, because you are about half way done with this recipe.

Once the broth is strained, transfer to a container to cool. Once cool, a hard layer of fat will form on top. I like a fair amount of fat in my soup, but you can scrape it all off and add as much as you like once the soup is hot.

Reheat the broth to a boil, then add the meatballs one by one. Once the broth returns to a boil, punish with more salt and pepper to taste. Finish by adding the escarole and the slowly drizzling the egg stracciatella while stirring. Serve immediately with a side of revenge for a complete meal.


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