Italian Knife And Fork Soup Recipes

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ITALIAN WEDDING SOUP



Italian Wedding Soup image

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

1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

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.

KNIFE AND FORK MEATBALL SANDWICHES



Knife and Fork Meatball Sandwiches image

Spinach provides a simple addition to this hearty meatball sandwich that's ready in 25 minutes - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 9

3/4 lb extra-lean (at least 93%) ground beef
1 box (9 oz) frozen spinach in a pouch, thawed, squeezed and patted dry with paper towels
1 slice whole wheat bread, torn into small pieces
1/2 teaspoon onion powder
1 teaspoon Italian seasoning or 1/2 teaspoon dried oregano leaves
2 egg whites
2 cups fat-free tomato pasta sauce
1 loaf (8 oz) French or Italian bread
1/3 cup shredded mozzarella cheese

Steps:

  • Heat oven to 425° F. Line 15 x 10 x 1-inch pan with foil, extending foil over short sides of pan.
  • In medium bowl, mix ground beef, spinach, bread crumbs, onion powder, Italian seasoning and egg whites. Press mixture into 8x6-inch rectangle in pan. Cut rectangle into 36 pieces; do not separate.
  • Bake 10 to 15 minutes or until centers of meatballs are firm and no longer pink and juice is clear. Drain; pat beef with paper towels to remove moisture. With sharp knife, cut into 36 meatballs.
  • Meanwhile, in 3-quart saucepan, heat pasta sauce. Add meatballs; stir to coat.
  • Cut loaf of bread lengthwise to but not through one long side; cut loaf into 6 sections. Place opened sections on individual plates. Spoon 6 meatballs with sauce onto each bread section. Sprinkle each with cheese. Serve immediately.

Nutrition Facts : Calories 260, Carbohydrate 32 g, Cholesterol 35 mg, Fat 1, Fiber 3 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Sandwich, Sodium 590 mg, Sugar 10 g, TransFat 0 g

KNIFE AND FORK SOUP



Knife and Fork Soup image

This is a really good soup that uses convience products for a delicious homemade result. Easy to make just throw in the crock pot and serve with a crusty bread and a green salad.

Provided by mandabears

Categories     One Dish Meal

Time 8h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 (10 1/2 ounce) cans condensed bean with bacon soup
16 ounces diced tomatoes
20 ounces southern style hash browns
2 cups water
1 cup sliced carrot
1 cup sliced celery
1/2 teaspoon chili powder
1 lb smoked sausage, sliced

Steps:

  • Put all ingredients in a crock pot.
  • Stir well.
  • Cook on low for 8 hours.

ITALIAN KNIFE-AND-FORK SOUP



Italian Knife-And-Fork Soup image

Make and share this Italian Knife-And-Fork Soup recipe from Food.com.

Provided by loof751

Categories     Pork

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 16

1/2 lb sweet Italian sausage
1/2 lb hot Italian sausage
1/2 cup water
2 tablespoons olive oil
4 potatoes
1 red pepper
1 green pepper
1 red onion
4 garlic cloves, minced
1 teaspoon oregano
1/2 teaspoon rosemary
4 cups chicken stock
3/4 cup tomato paste
4 green onions, minced
1/4 cup grated parmesan cheese
1 cup crouton

Steps:

  • Slice both kinds of sausage. Combine with 1/4 cup water in a large saucepan. Simmer, covered, 4 minutes. Drain.
  • Brown the sausage in the saucepan. Remove, discard drippings, and wipe pan clean with a paper towel.
  • Slice the potatoes thinly. Cut the red and green peppers into thin strips. Chop the onion.
  • Heat the olive oil in the saucepan. Saute the potatoes, peppers, onion, garlic, oregano, and rosemary in hot oil for 5 minutes.
  • Stir in the chicken stock, tomato paste, 1/4 cup water, and sausage. Cook, covered, for 10 minutes, stirring occasionally. Season with salt and pepper.
  • To serve, ladle into soup bowls and top with green onion, parmesan cheese, and croutons.

Nutrition Facts : Calories 481.6, Fat 21.9, SaturatedFat 6.9, Cholesterol 41.4, Sodium 1270.9, Carbohydrate 48.3, Fiber 6.2, Sugar 10.3, Protein 24.7

ITALIAN KNIFE AND FORK SOUP



Italian Knife and Fork Soup image

Number Of Ingredients 13

1 pound sweet/hot italian sausage mixed, quartered
1/4 cup water
2 tablespoons extra virgin olive oil
4 pieces russet potatoes, thinly sliced
2 pieces bell pepper, red and green assorted, cut in strips
1 piece onion, sliced
4 cloves garlic, minced
1 teaspoon oregano
1/2 teaspoon rosemary
3/4 cup tomato paste
1/4 cup water
4 cups beef or chicken stock
1 teaspoons salt and pepper

Steps:

  • In a large covered kettle, simmer sausages in 1/4 cup of water over medium high heat for 4-5 minutes for
  • Uncover kettle, discard water. Increase heat and brown sausages on all sides, about 5 minutes. Remove and set aside, discard fat
  • Heat olive oil in kettle, Add potatoes, peppers, onion, garlic, oregano, and rosemary. Saute 5 minutes
  • Stir in tomato paste, the 1/4 cup water, brother and reserved sausages. Cover and cook 10 minutes. Season to taste

PARTY ITALIAN WEDDING SOUP



Party Italian Wedding Soup image

A large batch of traditional Italian Wedding soup. This soup offers plenty of meat, carbohydrates and veggies. Perfect with Italian bread. For the pasta, I use acini di pepe, but you could use any small shape you desire, like shells or orzo.

Provided by Chuck

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

1 (48 fluid ounce) can chicken broth
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 onions, chopped
2 cups chopped carrot
2 stalks celery, chopped
1 pound ground beef
1 cup dry bread crumbs
1 egg
1 pound skinless, boneless chicken breast halves - cut into chunks
3 ounces dry pasta
salt and pepper to taste

Steps:

  • In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots and celery. Mix well and allow to simmer.
  • In a separate large bowl, combine the ground beef, bread crumbs and egg and mix well. Form mixture into 1/2 inch diameter meatballs and carefully drop them into the soup.
  • Put chunks of chicken breast into the soup and reduce heat to low. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste.

Nutrition Facts : Calories 260.3 calories, Carbohydrate 17 g, Cholesterol 81 mg, Fat 12.2 g, Fiber 2.3 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 732.5 mg, Sugar 3.6 g

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