California Italian Wedding Soup Recipes

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:

• Preheat the oven to 350 degrees F.
• For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
• In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

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.

CALIFORNIA ITALIAN WEDDING SOUP

Steps:

• Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4 inch balls.
• Pour broth into a large saucepan over high heat. When boiling, drop in meatballs. Stir in escarole, lemon zest and orzo. Return to a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. Serve sprinkled with cheese.

ITALIAN WEDDING SOUP

Steps:

• In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. Mix well and form into bite-size balls. Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top, they are cooked, about 6 to 7 minutes. When escarole is wilted it is done. In a separate bowl, combine the remaining 5 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.

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.

ITALIAN WEDDING SOUP - SOUTHERN STYLE

Steps:

• Add the diced onion, 1 clove sliced garlic, egg and rice to the sausage in a mixing bowl. Wet your hands a bit and roll the sausage meat into small meatballs.
• Heat the bacon drippings in a large heavy-bottomed saucepan over medium-high heat. Sear the meatballs quickly in the bacon fat, so that they are well-browned. Add the chicken broth, 1 clove sliced garlic, red pepper flakes, tomatoes, tomato sauce, and black-eyed peas and bring to a boil. Simmer a few minutes and add the greens, thyme and basil and continue to simmer slowly until the soup is hot and the meatballs and rice are done. Taste and season well with salt and pepper.
• Divide the meatballs among 6 soup bowls and ladle soup into each bowl.

ITALIAN WEDDING SOUP

Steps:

• In large kettle combine chicken breasts, onion, carrot, celery tops, salt and water.
• Bring to a boil and simmer 2 hours or until chicken is tender.
• Remove chicken, cook and cut into small pieces.
• Strain broth and return to kettle.
• Add to broth- 2 ribs celery, cut small; 2 carrots, grated; 1 onion, diced; 8 chicken bouillon cubes.
• Simmer 30 minutes, then add to broth: 1 head endive, cleaned and shredded and par boiled 1 minute in salted water; drain.
• Add cubed meat and meat balls (see below).
• Before serving, while soup is simmering add very slowly: 2 well beaten eggs to soup.
• Stir constantly.
• Serve with flavored croutons.
• Meatballs: Mix ground beef, parsley, cheese, salt, pepper, garlic powder, oregano, basil, egg and bread pieces together and shape into 1/2 inch balls.
• Drop into pan of boiling water 5 minutes.
• Remove with slotted spoon and set aside.
• Add to Italian wedding soup along with cubed chicken.
• I like to add some homemade pasta noodles or pastine if you don't have a pasta maker.
• ENJOY!

ITALIAN WEDDING SOUP

Steps:

• For the meatballs, combine all the meatball ingredients in a bowl and mix until well-blended.
• Form into tiny meatballs, about 1 to 1 1/2 teaspoons of meat per meatball. Bake on a cookie sheet at 350 degrees F. for 30 minutes.
• Meanwhile, bring the stock to a low boil and add the spinach. Cover and cook for 5 minutes.
• Add the meatballs to the hot stock along with the garlic, bouquet garni and soup base (or bouillon cube).
• Add the pasta and cook until the pasta is tender, about 10 minutes.
• Stir in the cheese and serve immediately.
• Note that the meatballs can be made ahead of time, just heat them in the stock until heated through.