Buca Di Beppo Italian Wedding Soup Recipes

BUCA DI BEPPO ITALIAN WEDDING SOUP

Steps:

• SAUSAGE MEATBALL PROCEDURE: Preheat oven to 350 degrees.
• Roll 5 oz. of sausage into miniature meatballs.
• Place on a well-oiled cookie sheet and bake in oven for 5 minutes.
• Remove and let cool. Set aside.
• PASTINA PROCEDURE: Bring 6 cups of water to a boil. Add 1 lb. Pastina. Cook until al dente (approximately 10 min.). Strain and set aside.
• CHICKEN TENDER PROCEDURE: Slice 4 oz. of boneless chicken breast into strips.
• Brush cookie sheet with olive oil, and lay out chicken strips.
• Sprinkle with salt, pepper and oregano.
• Bake in preheated oven at 350 degrees for 5 minutes. Remove and let cool. Set aside.
• TO SERVE -- Heat chicken stock. When boiling add cooked chicken, sausage meatballs, chopped escarole and Pastina.
• In a separate bowl mix 2 fresh eggs and 1/2 cup of Romano cheese.
• Add the egg/Romano cheese mixture to the boiling soup and stir gently. Cook one more minute until egg mixture is firm.
• Pour into bowls and garnish with diced red peppers and Romano cheese.

ITALIAN WEDDING SOUP

Steps:

• To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
• To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
• Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

ITALIAN WEDDING SOUP

Steps:

• For the meatballs: Put the bread, garlic, onion, 1/2 teaspoon salt and a few grinds of black pepper in a food processor and pulse until very finely ground. Add the parsley and pulse until finely chopped. Add the egg and pulse until combined. Add the beef, pork and Parmesan and pulse until very well mixed. Transfer the mixture to a bowl. Line a rimmed baking sheet with parchment or foil. Roll the mixture into 1-inch meatballs, transferring them to the prepared baking sheet.
• For the soup: Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add half of the meatballs and cook, stirring gently occasionally, until browned on most sides and just cooked through, 3 to 4 minutes. Remove the meatballs to the baking sheet (they will cook again so don't worry about contamination). Repeat with the remaining meatballs.
• Add the carrot, celery and onion to the pot and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the chicken broth, Parmesan rind if using, 1/2 teaspoon salt and a few grinds of black pepper and bring to a brisk simmer. Add the pasta or couscous and cook according to the package instructions for al dente.
• Add the escarole and meatballs to the soup and return to a simmer. Simmer until the escarole is slightly wilted, about 2 minutes. Remove the Parmesan rind and discard. Sprinkle with the parsley and top with a drizzle of extra-virgin olive oil. Serve with more Parmesan on the side.

ITALIAN WEDDING SOUP I

Steps:

• In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
• In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.

TRADITIONAL ITALIAN WEDDING SOUP

Steps:

• In a large bowl, combine the first 7 ingredients. Crumble beef and sausage over mixture and mix lightly but thoroughly. Shape into 1/2-in. balls. , In a Dutch oven, brown meatballs in small batches; drain. Add the broth and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in chicken and pasta; cook 5-7 minutes longer or until pasta is tender. Stir in spinach; cook until wilted. Sprinkle with shredded Parmesan cheese if desired. Freeze option: Before adding cheese, cool soup. Freeze soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Sprinkle each serving with cheese.

BARBARA'S ITALIAN WEDDING SOUP

Steps:

• In a 6-qt. stockpot, cook sausage, shallots and garlic over medium heat until sausage is no longer pink, 6-8 minutes, breaking up sausage into crumbles. Drain., Add broth to sausage mixture; bring to a boil. Stir in orzo, pepper and escarole; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 10-12 minutes. Stir in parsley before serving.

PARTY ITALIAN WEDDING SOUP

Steps:

• In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots and celery. Mix well and allow to simmer.
• In a separate large bowl, combine the ground beef, bread crumbs and egg and mix well. Form mixture into 1/2 inch diameter meatballs and carefully drop them into the soup.
• Put chunks of chicken breast into the soup and reduce heat to low. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste.

BRIDGET'S ITALIAN WEDDING SOUP

Steps:

• Combine first eight ingredients.
• Form into LITTLE meatballs (there will be a lot of them).
• Fry in batches in the pot you will be preparing the soup.
• When all the meatballs are fried remove from the pot and add the chicken broth.
• Scrape any brown bits from the bottom of the pot.
• Add the meatballs, spinach, pasta, and carrots to the broth.
• Bring to a boil.
• Cook till the meatballs are done and sp is the pasta.
• ENJOY, ENJOY!

BUCA DI BEPPO'S WEDDING SOUP RECIPE

Steps:

• Sausage meatball preparation: Preheat oven to 350 degrees. Roll sausage into miniature meatballs. Place on a well-oiled cookie sheet and bake in oven for 5 minutes. Remove and let cool. Set aside. Pastina procedure: Bring 6 cups of water to a boil. Add pastina. Cook until al dente (approximately 10 minutes). Strain and set aside. Chicken tender procedure: Slice boneless chicken breast into strips. Brush cookie sheet with olive oil, and lay out chicken strips. Sprinkle with salt, pepper and oregano. Bake in preheated oven at 350 degrees for 5 minutes. Remove and let cool. Set aside. To serve: Heat chicken stock. When boiling add cooked chicken, sausage meatballs, chopped escarole and Pastina. In a separate bowl mix 2 fresh eggs and 1/2 cup of Romano cheese. Add the egg/Romano cheese mixture to the boiling soup and stir gently. Cook one more minute until egg mixture is firm. Pour into bowls and garnish with diced red pepper and Romano cheese. This recipe yields ?? servings.