Italian Thai Fusion Soup With White Wine And Meatballs Recipes

HEARTY ITALIAN MEATBALL SOUP

Steps:

• Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.

THAI MEATBALLS

Steps:

• Preheat the oven to 450 degrees F.
• Combine the pork, shrimp, lemongrass, sesame seeds, lime juice, chiles, ginger, garlic, basil, cilantro, mint, soy sauce, fish sauce, breadcrumbs and eggs in a large mixing bowl and mix by hand until thoroughly incorporated. Drizzle the olive oil into a 9 by 12-inch baking dish, making sure to evenly coat the entire surface.
• Roll the mixture into round, golf ball size meatballs, making sure to pack the meat firmly.
• Place the balls into the oiled baking dish such that all the meatballs are lined up evenly in rows and are touching each of their 4 neighbors in a grid.
• Roast until firm and cooked through, about 20 minutes. Allow the meatballs to cool about 5 minutes before removing from the baking dish.
• Garnish with shaved carrots and chopped roasted peanuts. Serve with Peanut Dipping Sauce.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Combine all the ingredients in a small bowl and whisk well to combine.

ITALIAN WEDDING SOUP WITH MEATBALLS

Steps:

• Bring the tomatoes and broth to a boil in a large pot over medium-high heat. Simmer 10 minutes.
• Add pasta, meatballs, spinach and Italian seasoning and cook until the pasta is tender and meatballs are cooked through, about 8-10 minutes.
• Season to taste with salt and pepper.
• Ladle into bowls and serve.
• Sprinkle with parmesan cheese if desired.

ITALIAN WEDDING SOUP WITH CHICKEN MEATBALLS

Steps:

• Preheat the oven to 350 degrees.
• For the meatballs,.
• In a large bowl combine ground chicken, bread crumbs, garlic, parsley, Pecorino Romano, Parmesan, fennel seeds, milk, egg, salt, and pepper.
• Combine gently with a fork.
• Line a sheet pan with parchment paper.
• With a teaspoon, drop 1 to 1 1/4-inch meatballs onto sheet pan. You should have about 40 meatballs.
• 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.
• Notes.
• You can also subsitute escarole for spinach in this recipe.
• Gran Pandano is a less expersive parm cheese Only parm cheese from a certain area and certain cows can be stamped parm reggiano the King of cheeses in Italy.
• To make quick meatballs, divide up meat mixture into quarters. Roll each quarter into a long log and then cut into pieces. You can then roll the pieces into meatballs (or not - shape doesn't matter in the soup).

ITALIAN WEDDING SOUP WITH VENISON MEATBALLS

Steps:

• Combine venison, sausage, bread crumbs, 1/2 cup Parmesan cheese, parsley, and egg in a large bowl; mix until evenly combined. Form mixture into fifty 1-inch meatballs.
• Heat oil in a large skillet over medium-high heat. Add meatballs and cook for 4 minutes, flipping halfway, to get an even brown on all sides. Transfer with tongs to a paper towel-lined plate.
• Heat oil for soup in a large soup pot. Add celery, carrot, and onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add broth and bring to a boil. Stir in pasta, oregano, and meatballs. Reduce heat, cover, and cook for 10 minutes.
• Turn heat off and let soup sit for 5 minutes. Stir in spinach and lemon juice. Ladle into bowls, season with salt and pepper, and garnish with Parmesan cheese.

ITALIAN WEDDING SOUP WITH MEATBALLS

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.

THAI MEATBALL SOUP

Steps:

• Place the first 8 ingredients into a large bowl and mix together well. Proceed by making 1/2" to 3/4" meatballs and set aside on a plate. In a large cast iron pot, add 3 Tbsp of olive oil and the meatballs. Cook on medium until browned all around, about 8 minutes.
• Add the beef broth, bring to a boil and reduce heat. Simmer for 20 minutes.
• Add the remaining ingredients and simmer for an additional 15 minutes. Serve in a large bowl and top with plenty of Sriracha!
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