Italian Easter Soup Recipes Recipe For Stuffed

MARIA ROSA'S ITALIAN EASTER SOUP

Steps:

• Place the chicken soup in a wide pot over low heat. Add the carrot, onion, celery and garlic and simmer over very low heat for 40 minutes. Add the shredded chicken.
• Meanwhile, place the ground beef in a bowl. Season with a half teaspoon of salt, a half teaspoon of black pepper and one tablespoon of the minced parsley. Form the meat into balls that are about one inch in diameter. Using a spoon, gently slide the meatballs into the broth. Do not raise heat or stir, but use a spoon to gently turn each meatball, so that they cook evenly.
• Place the ricotta and the egg in a bowl. Season it with one teaspoon of salt, a half-teaspoon of black pepper and one tablespoon of the minced parsley, then stir well to combine. After the meatballs have cooked for 20 minutes, use a teaspoon to form ricotta dumplings and carefully slide them into the broth. Do not raise the heat or touch the dumplings until they are set, about seven minutes.
• Adjust the seasoning of the soup with additional salt and pepper. Carefully ladle the soup into warmed bowls, garnishing each with the remaining minced parsley, and serve.

ITALIAN-SEASONED STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Remove stems from mushrooms. Chop stems and set aside. Brush caps with 1 tablespoon olive oil and place on the prepared baking sheet with the open sides up.
• Heat remaining 1 tablespoon oil in a skillet over medium heat. Add onion, garlic, and Italian seasoning; cook for 2 minutes. Add mushroom stems and cook until tender, about 5 minutes. Remove from the heat and transfer to a bowl.
• Add crushed saltines, Asiago cheese, and ricotta cheese to the onion-mushroom mixture and mix to combine. Season with salt and pepper. Fill each mushroom cap with a spoonful of the mixture.
• Bake in the preheated oven until mushrooms are tender and filling is bubbling slightly, 20 to 25 minutes.

SPECIAL ITALIAN EASTER PIZZA

Steps:

• Cook and stir Italian sausage in a skillet over medium heat, breaking the sausage into crumbles as it cooks, until well browned, 5 to 8 minutes. Drain excess grease; set sausage aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Oil the bottom and sides of a 10-inch springform pan with olive oil.
• Cut 1/3 of the dough off the loaf and set aside under a cloth. Form the remaining 2/3 dough into a ball and roll into a 14-inch circle on a floured work surface.
• Line the springform pan with rolled dough, allowing dough to hang over the edge by 2 inches all around.
• Layer half the cooked Italian sausage, half the mozzarella cheese, half the ham, half the provolone cheese, half the salami, and half the pepperoni into the pie crust.
• Spoon and spread half the ricotta cheese over the layers of meat and cheeses.
• Sprinkle half the Parmesan cheese over the ricotta.
• Pour half the 8 beaten eggs over the layers; continue layering the remaining meats, sliced cheeses, ricotta cheese, and then Parmesan cheese.
• Pour remaining beaten eggs over the last layer of Parmesan cheese.
• Roll out remaining piece of bread dough to a circle about 12 inches in diameter; lay the piece over the pie to form the top crust. Roll and pinch the bottom crust overhang over the top crust to seal in the filling.
• Beat 1 egg with water in a small bowl; brush the top of the pie with egg wash.
• Bake pie in the preheated oven until the crust is golden brown and the filling is set, 50 to 60 minutes. A toothpick inserted into the middle of the crust should come out without raw egg.
• Allow pie to cool in the pan for at least 25 minutes before releasing the spring and removing pie from the pan. Transfer to a serving platter and cut into wedges for serving.

ITALIAN SUB SOUP

Steps:

• Place a large stockpot on the stove and preheat to medium-high heat.
• Add olive oil and sausage. Brown and crumble the sausage, drain off excess fat if necessary.
• Add the ham and pepperoni. Cook meats together 2 minutes.
• Add peppers and onions and cook 2-3 minutes more.
• Add diced tomatoes and season with salt and pepper.
• Add chicken stock and bring soup to a boil.
• Stir in pasta and cook for 8 minutes.
• Stir arugula into soup just before you serve it up.

EASY ITALIAN SOUP

Steps:

• In stew pot, brown ground beef with onion and bell pepper.
• Add all other ingredients and heat through.
• Season with salt and pepper as desired.
• Serve with toasted garlic bread.
• Find the Del Monte Fresh Cut Zucchini with Italian Style Tomato Sauce in the canned vegetable section. Look closely for it alphabetically in the "Z's".

ITALIAN STUFFED ZUCCHINI RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Trim stems from zucchini and cut in half lengthwise. Scoop out seeds and put in a large mixing bowl.
• Mix together seeds, sausage, bread crumbs, garlic and Parmesan cheese.
• Stuff zucchini with sausage mixture and place in a 9x13-inch baking dish.
• Pour spaghetti sauce over stuffed zucchini and sprinkle with mozzarella cheese.
• Cover with aluminum foil and cook for an hour, or until sausage is completely cooked through.

STUFFED PEPPER SOUP RECIPE

Steps:

• In a large skillet, brown ground beef with onion and garlic until beef is no longer pink.
• Drain grease from beef and dump into a large stock pot.
• Place stock pot on stovetop and add all of the remaining ingredients.
• Turn heat up to medium high and bring soup to a boil.
• Then reduce heat to low, cover with lid, and simmer for 35-45 minutes.