GRANDMOM LENA'S ITALIAN WEDDING SOUP
I'm sharing my family tradition with this one... there never used to be a 'recipe' for this. I have spent years since my grandmother passed away replicating this recipe until I got the 'thumbs up' from my Dad. We usually have it as a first course for Thanksgiving. I always wondered why we only ever had it once a year, then I realized it's because there's a good bit of work involved. I think it's worth it!
Provided by CHRISSYG
Categories Vegetable
Time 5h
Yield 24 serving(s)
Number Of Ingredients 21
Steps:
- Prepare soup:.
- Place chicken in a large stock pot with just enough cold water to cover.
- Slowly bring to a boil and skim off the brown foam that rises to the surface.
- Once the brown foam subsides, add the rest of the ingredients except the salt and pepper.
- Boil chicken gently for approximately 2-3 hours until the meat is falling off the bone and the vegetables are very soft.
- Strain the meat and vegetables from the broth.
- Pull meat off the bones and break into spoon sized pieces and return to the broth.
- Finely mince the carrot and return that to the broth. Set aside.
- Prepare meatballs:.
- In a food processor add the eggs, garlic and parsley. Pulse on and off until minced but not a complete emulsion. You want very fine pieces.
- In a large bowl add the three ground meats and top with the egg mixture and salt and pepper.
- With your hands, begin to work the meats together with the egg.
- Add cheese and some of the breadcrumbs.
- Add as much or as little breadcrumb that you need until the mixture is somewhat moist, holds together, and not too dry.
- Roll mixture into small meatballs approx the same diameter as a quarter.
- In a medium sized saucepan, bring about 2 cups of the college inn chicken broth to a simmer.
- Drop the little meatballs into the college inn and poach until cooked through (about 3 minutes) remove with a slotted spoon and add to reserved soup. Continue until all the meatballs are cooked.
- Strain liquid left over in saucepan through cheesecloth and add to the soup that now has meatballs and chicken pieces in it.
- In another large stockpot, bring a large amount of salted water to a rolling boil.
- Add the thoroughly washed escarole to the water and allow to return to a boil.
- Cook until bright green slightly tender (don't overcook here in the water) remove with a large slotted spoon or strain into a colander.
- Add to stock pot with soup. Add remaining college inn to the soup (enough to cover all ingredients in pot) and bring to a simmer.
- Add additional 1/3 cup locatelli to simmering soup.
- Tastes best if refrigerated overnight and warmed thoroughly the next day.
Nutrition Facts : Calories 187.5, Fat 10.4, SaturatedFat 3.4, Cholesterol 58.8, Sodium 534, Carbohydrate 7.8, Fiber 2.2, Sugar 2, Protein 14.9
ITALIAN WEDDING SOUP
Ina Garten uses chicken meatballs and vegetables in her version of classic Italian Wedding Soup, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 1h15m
Yield 8 servings
Number Of Ingredients 19
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
For a warm bowl of Italian comfort, try Giada De Laurentiis' Italian Wedding Soup recipe, studded with tasty little beef-pork meatballs.
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 15
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 I
Coming from Rhode Island, a very ethnic state, this soup was traditionally served at Italian weddings. Serve with grated Parmesan cheese.
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 43.3 g, Cholesterol 86.8 mg, Fat 14.2 g, Fiber 2.9 g, Protein 27.3 g, SaturatedFat 5.3 g, Sodium 1211 mg, Sugar 4 g
BARBARA'S ITALIAN WEDDING SOUP
In a little Italian restaurant in Santa Cruz, my husband and I had an amazing soup with orzo. I tweaked it at home to make it healthier but kept the warm, comforting flavor. -Barbara Spitzer, Lodi, California
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 197 calories, Fat 6g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 780mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 6g fiber), Protein 16g protein.
ITALIAN WEDDING SOUP
This recipe is FROM SCRATCH - like my grandmother used to make it. Brings back GREAT childhood memories!
Provided by Kate DeMello
Categories European
Time 2h30m
Yield 1 Big Pot
Number Of Ingredients 16
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!
Nutrition Facts : Calories 1813.1, Fat 48.2, SaturatedFat 18.6, Cholesterol 924.5, Sodium 6841.1, Carbohydrate 45.9, Fiber 4.7, Sugar 10.2, Protein 280.8
CHEF JOHN'S ITALIAN WEDDING SOUP
Don't wait for a wedding to make this delicious and comforting soup with kale, tiny pasta, and tender little beef meatballs.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 6h10m
Yield 8
Number Of Ingredients 25
Steps:
- Heat 2 teaspoons vegetable oil in a large, heavy pot over high heat; brown beef shank slice in hot oil until seared and browned on both sides, about 3 minutes per side. Add onion, carrot, celery, water, bay leaf, 3 cloves peeled garlic, and black peppercorns; bring mixture to a simmer. Reduce heat to low and simmer until meat falls off the bone and stock turns brown in color, 4 to 5 hours. Add more water if beef stock level gets below about 5 cups.
- Place beef short ribs into freezer until firm and very cold, about 15 minutes. Cut meat into cubes and return to freezer until almost frozen, about 30 more minutes.
- Whisk egg with parsley, 2 cloves garlic, and cream in a bowl. Stir in bread crumbs and 1/4 cup Parmigiano-Reggiano cheese.
- Place partially-frozen beef cubes into food processor and pulse with with 1/3 teaspoon salt and 1/8 teaspoon black pepper until beef is coarsely ground, 5 to 10 pulses. Pulse in bread crumb mixture until mixture is finely ground, about 5 more pulses. Transfer meat to a bowl, cover with plastic wrap, and refrigerate.
- Strain beef stock into a large soup pot, discarding beef and vegetables. Mix chicken broth into beef stock and whisk in tomato paste. Bring broth mixture to a simmer and season with salt and black pepper to taste. Stir kale into broth; simmer kale until tender, about 15 minutes.
- Scoop 2-teaspoon portions of the meat mixture and roll into meatballs.
- Pour pastina into the simmering soup, cook for 5 minutes, and gently add meatballs. Simmer until meatballs are cooked through and tender, about 15 minutes. Serve in bowls garnished with a pinch of black pepper or a sprinkle of shredded Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 16.8 g, Cholesterol 47 mg, Fat 10.2 g, Fiber 2 g, Protein 14.5 g, SaturatedFat 4 g, Sodium 712.9 mg, Sugar 1.5 g
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