EASY MEATBALL SOUP
This hearty, easy meatball soup combines Italian-style meatballs, chopped veggies and pasta, all simmered in a rich tomato broth. Add a side of your favorite salad, and you've got dinner!
Provided by Suzy Karadsheh
Categories Soup
Time 55m
Number Of Ingredients 23
Steps:
- Place the meatball ingredients in one large mixing bowl. Drizzle a little extra virgin olive oil. Mix until the meat mixture is well incorporated.
- Form the mixture into meatballs about 1 ½ tbsp each (whatever size you choose, stick to it). Arrange the meatballs on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
- In a large pot, heat about 2 tbsp extra virgin olive oil over medium-high heat. Add onions, carrots, celery, bell peppers, and garlic. Cook, stirring occasionally, for 5 minutes.
- Add broth and tomatoes. Season with oregano, paprika, salt and pepper. Cook over mediu/medium-high heat for 10 minutes.
- Add the meatballs and pasta. Cook for 10 minutes or until pasta is cooked.
- Remove from heat and stir in parsley. Transfer to serving bowls, and if you like sprinkle a bit more grated Parmesan cheese. If you like heat, add some crushed pepper flakes. Enjoy!
Nutrition Facts : Calories 297 calories, Sugar 5 g, Sodium 1448.1 mg, Fat 8.7 g, SaturatedFat 3 g, TransFat 0.1 g, Carbohydrate 22.4 g, Fiber 3.9 g, Protein 32 g, Cholesterol 101.2 mg
ITALIAN EGG DROP SOUP WITH MINI CHICKEN MEATBALLS
Italian Egg Drop Soup with Mini Chicken Meatballs
Provided by The Rachael Ray Staff
Number Of Ingredients 19
Steps:
- Bring stock to a simmer
- Season the chicken with salt, pepper and nutmeg, and combine with onion, garlic, breadcrumbs and 1 egg
- Roll walnut-sized balls and drop them into the broth
- Simmer meatballs in the broth for 7-8 minutes
- Whisk up 4 eggs with the cheese, parsley, salt and pepper
- Stir into the soup to make egg rags running throughout it
- Take the soup off the heat, add scallions and lemon juice, and serve soup in shallow bowls
CHICKEN MEATBALL SOUP RECIPE BY TASTY
Here's what you need: ground chicken, panko bread crumbs, large egg, grated parmesan cheese, garlic, fresh parsley, kosher salt, pepper, olive oil, white onion, carrot, celery, garlic, chicken stock, bay leaf, dry orzo pasta, swiss chard, grated parmesan cheese, kosher salt, pepper, lemon juice
Provided by Rie McClenny
Categories Lunch
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
- In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
- Add the chicken stock and bay leaf. Cover and bring to a boil.
- Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
- Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
- Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
- Ladle into bowls and serve.
- Enjoy!
Nutrition Facts : Calories 1425 calories, Carbohydrate 114 grams, Fat 92 grams, Fiber 4 grams, Protein 29 grams, Sugar 18 grams
MINI MEATBALL SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 47m
Yield 4 big servings
Number Of Ingredients 26
Steps:
- In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
- While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
- Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.
- In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
- Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.
CHICKEN SOUP WITH MINI-MEATBALLS
Make and share this Chicken Soup With Mini-Meatballs recipe from Food.com.
Provided by MA HIKER
Categories Low Cholesterol
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, mix the ground turkey, water, egg, 1/3 cup onion, bread crumbs, cheese, salt and pepper to taste.
- Shape the mixture into small 1-inch meatballs.
- In a large pot, combine the broth, carrots, celery, 1/2 large onion and bring them to a simmer. Add the orzo and let it cook for 5 minutes (pastina takes 2 minutes), stirring frequently.
- Add the meatballs and simmer them in broth for 15-20 minutes. Then stir in the spinach and simmer it until it's wilted, about 1 minute.
- (I also have added fresh parsley to the soup when I have it! - about 1/4 cup chopped).
ITALIAN EGG-DROP SOUP
Hearty and delicious, full of fibre and protein, quick and easy. Adapted from a recipe by Kristen Swensson at Serious Eats. http://bit.ly/ea9xIE
Provided by DrGaellon
Categories Greens
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot or Dutch oven, combine chicken broth, water, pasta, chickpeas, scallions, and nutmeg over high heat. Cover. Once mixture comes to a boil, uncover and cook 3 to 4 minutes.
- Add greens, stir and cook 1 minute. Reduce heat to a simmer. Stir soup rapidly, then slowly drizzle eggs into soup near the edge of the pot, stirring constantly. (If you add them to the center, they'll clump up too much. Cook 2 minutes. Season with pepper. Add scallions and lemon juice. Serve with Parmesan sprinkled on top.
FAMOUS HOMEMADE CHICKEN SOUP WITH MEATBALLS - ITALIAN STYLE
Make and share this Famous Homemade Chicken Soup With Meatballs - Italian Style recipe from Food.com.
Provided by The Miserable Gourm
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Rinse chicken and clean vegetables.
- Cut the tops off the carrots and remove onion skin but keep whole.
- Place chicken, vegetables, bullion, tomato sauce and enough water to cover in a large stock pot, covered, over high heat until it boils.
- Reduce heat and tilt lid to let soup simmer about 4 hours.
- Strain fat from top of broth.
- Carefully remove vegetables into a bowl to let cool.
- Carefully remove chicken, it's HOT! and let rest while you strain the broth through a metal strainer into a smaller pot.
- Mix all meatball ingredients together in a large bowl, being careful not to over-mix. In a large saucepan, add two or three generous ladles of chicken soup broth.
- Form small meatballs and cook in soup broth simmering until cooked, about 10 minutes. Add to strained broth.
- While meatballs are cooking, slice carrots and celery, and shred or slice chicken and add to strained broth.
- Now, I put some noodles into the bowl and add a ladle of soup on top and top it with grated cheese. (We're Italian. Cheese goes on everything.).
- I do not add the noodles to the soup directly because they tend to soak up all the broth , which make it difficult to eat as leftovers. This recipe makes enough for two nights for my family of 5. I freeze half for another time.
Nutrition Facts : Calories 486, Fat 26.4, SaturatedFat 8.4, Cholesterol 138.3, Sodium 1058.6, Carbohydrate 28.5, Fiber 3.4, Sugar 5.2, Protein 32.5
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