Harlequin Soup Recipes

ITALIAN WEDDING SOUP

Italian Wedding Soup image

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

Ingredients

3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed

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.

HARLEQUIN CAKE

Harlequin Cake image

This chocolate cake looks as impressive as it tastes.

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 13 servings.

Number Of Ingredients 17

Ingredients

1/2 cup butter, cubed
1/4 cup water
3 tablespoons baking cocoa
1 cup all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/4 cup buttermilk
1 teaspoon vanilla extract
TOPPING:
1 cup heavy whipping cream
3 tablespoons sugar
1 can (12 ounces) raspberry or strawberry cake and pastry filling
1 can (12 ounces) apricot filling
1/4 cup sliced almonds, toasted
4 plain milk chocolate candy bars (1.55 ounces each)

Steps:

In a small saucepan, bring the butter, water and cocoa to a boil, stirring constantly. Remove from the heat; set aside. In a small bowl, combine the flour, sugar, baking soda and salt. Add the egg, buttermilk and vanilla; mix well. Beat in cocoa mixture., Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, beat cream and sugar until soft peaks form. Place cake on a serving platter. Set aside a fourth of the whipped cream. Frost top and sides of cake with remaining whipped cream. , Spoon the reserved whipped cream into a pastry bag with a star tip; pipe a diamond-pattern lattice design on cake top. Pipe a border around top edge of cake., Spoon raspberry filling into every other diamond in lattice. Spoon apricot filling into remaining diamonds. Sprinkle with almonds. , Carefully cut each chocolate bar along the scored lines into 12 rectangles. Arrange chocolate pieces around side of cake with smooth sides out; press into whipped cream. Refrigerate until serving.

Nutrition Facts : Calories 444 calories, Fat 20g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 222mg sodium, Carbohydrate 66g carbohydrate (50g sugars, Fiber 2g fiber), Protein 4g protein.

HARLEQUIN SALAD

Harlequin Salad image

Make and share this Harlequin Salad recipe from Food.com.

Provided by Sonya01

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups cooked long grain brown rice
1/2 cup sliced celery
1/2 cup sultana
1/2 cup whole almond, toasted
1/3 cup kraft fat-free French dressing
1 medium tomatoes, roughly chopped
1 firm pear, cored and diced
1 tablespoon fresh basil or 2 teaspoons dried basil
1 tablespoon ginger in syrup, chopped
black pepper

Steps:

Combine all salad ingredients; toss gently. Chill before serving.

Nutrition Facts : Calories 482, Fat 11.4, SaturatedFat 1.2, Sodium 189.9, Carbohydrate 88.4, Fiber 7.7, Sugar 22.3, Protein 10.6

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