ITALIAN MEATBALL SOUP RAPIDO
Categories Soup/Stew Bean Beef Leafy Green Quick & Easy Dinner Lunch Fall Winter Family Reunion Healthy Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in a 5- to 6-quart pot over high heat until hot but not smoking, then cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes. Stir in broth and water and bring to a boil, covered. Meanwhile, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs (do not thaw if frozen), turning occasionally, until browned all over, about 3 minutes. Add meatballs to soup along with beans and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes. Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute.
ITALIAN WEDDING SOUP WITH MEATBALLS
This soup is just wonderful. It's so filling and chock-full of veggies. I first simmered up a batch of this soup when it was featured in our local newspaper, the Palm Beach Post Times. You can also substitute chicken sausage, rolled up into little balls, for the meatballs here.-Amy McGowen, Jupiter, Florida
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 7 servings (1-3/4 quarts).
Number Of Ingredients 17
Steps:
- In a large bowl, combine the egg white, bread crumbs and Italian seasoning. Crumble pork over mixture and mix well. Shape into 3/4-in. balls. , Place meatballs on a greased rack in a foil-lined 15x10x1-in. baking pan. Bake at 350° until a thermometer reads 160°, 15-18 minutes. , Meanwhile, in a Dutch oven, saute the carrots, celery, parsnip and onion in oil until tender. Stir in the broth, herbes de Provence, pepper flakes and pepper. , Drain meatballs on paper towels. Bring soup to a boil; add meatballs. Reduce heat; simmer, uncovered, for 20 minutes. Add orzo; cook until pasta is tender, stirring occasionally, 8-10 minutes longer. Add spinach; cook and stir until spinach is wilted. Sprinkle with cheese and parsley. , Freeze option: Do not add orzo or spinach. Cool soup; transfer to freezer containers and freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a large saucepan; bring to a boil. Add orzo, then proceed with recipe as directed.
Nutrition Facts : Calories 281 calories, Fat 10g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 615mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
ITALIAN-STYLE PEPPERONI AND SPINACH SOUP WITH MEATBALLS
This is actually a meal on it's own, if you love pasta sauce and meatballs, you will love this soup! use your own favorite meatball recipe or use my recipe #69173. This soup will increase in flavor if left overnight in the fridge, so it is best if prepared a day ahead, all ingredient amounts may be adjusted to taste, serve this delicious soup with garlic bread, crusty buns or crostini :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h25m
Yield 12 cups (approx)
Number Of Ingredients 20
Steps:
- Shape the ground beef into tiny meatballs using you favorite recipe.
- Heat oil in a large pot over medium-high heat; brown the meatballs with pepperoni until browned (the meatballs do not have to cook completely) remove to a bowl.
- Add in sliced mushrooms, onion, garlic, green bell pepper, chili flakes, basil and oregano; sauté for about 3-4 minutes.
- Add in the tomato paste and cook, stirring for 1 minute.
- Add in the undiluted soup, crushed tomatoes, chicken broth and chopped spinach, then add in the meatballs and pepperoni back to the pot; bring to a boil, season with seasoned salt, lots black pepper and sugar (if using).
- Reduce heat and simmer covered for about 2 hours or less (uncover and simmer the last 30 minutes of cooking, the soup will thicken more if simmer uncovered for a longer time!).
- Add in the cooked spaghetti.
- Ladle into bowls and top with grated Parmesan cheese, serve with garlic bread or crostini on the side.
- DELICIOUS!
Nutrition Facts : Calories 298.1, Fat 19.3, SaturatedFat 6.2, Cholesterol 54, Sodium 904.4, Carbohydrate 14, Fiber 3, Sugar 4.9, Protein 18.4
ITALIAN STYLE BEEF AND PEPPERONI SOUP
Make and share this Italian Style Beef and Pepperoni Soup recipe from Food.com.
Provided by LMillerRN
Categories Meat
Time 1h10m
Yield 10 cups
Number Of Ingredients 16
Steps:
- Cook ground beef and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles and is no longer pink. Rinse and drain beef mixture.
- Sauté mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes. Stir in beef mixture, tomato paste, and next 5 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes.
Nutrition Facts : Calories 139.7, Fat 4.6, SaturatedFat 1.6, Cholesterol 38.6, Sodium 349.7, Carbohydrate 9.9, Fiber 2.3, Sugar 1.2, Protein 16.3
ITALIAN SPINACH SOUP WITH MEATBALLS
This hearty soup is easy to make and always a big hit. Serve it with a nice crusty bread.
Provided by halehp64
Categories Soup
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Combine chicken broth, onion, carrots, celery, and salt in a large pot. Bring to a boil; reduce heat and simmer, uncovered, until flavors combine, about 30 minutes. Discard onion, carrot, and celery from the broth.
- Bring broth to a boil. Add meatballs. Reduce heat and simmer until meatballs are heated through, about 10 minutes. Stir in tomatoes, spinach, olive oil, lemon juice, Parmesan cheese, garlic, and dried basil. Simmer until flavors combine, 15 to 20 minutes.
Nutrition Facts : Calories 570.1 calories, Carbohydrate 27.7 g, Cholesterol 166.5 mg, Fat 33 g, Fiber 5 g, Protein 38.1 g, SaturatedFat 9.8 g, Sodium 2461.1 mg, Sugar 5 g
ITALIAN SPINACH SOUP WITH MEATBALLS
This hearty soup is easy to make and always a big hit. Serve it with a nice crusty bread.
Provided by halehp64
Categories Soup
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Combine chicken broth, onion, carrots, celery, and salt in a large pot. Bring to a boil; reduce heat and simmer, uncovered, until flavors combine, about 30 minutes. Discard onion, carrot, and celery from the broth.
- Bring broth to a boil. Add meatballs. Reduce heat and simmer until meatballs are heated through, about 10 minutes. Stir in tomatoes, spinach, olive oil, lemon juice, Parmesan cheese, garlic, and dried basil. Simmer until flavors combine, 15 to 20 minutes.
Nutrition Facts : Calories 570.1 calories, Carbohydrate 27.7 g, Cholesterol 166.5 mg, Fat 33 g, Fiber 5 g, Protein 38.1 g, SaturatedFat 9.8 g, Sodium 2461.1 mg, Sugar 5 g
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