Italian Wedding Soup Ii Recipes

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ITALIAN WEDDING SOUP



Italian Wedding Soup image

Tender meatballs, veggies, and pasta in a rich and flavorful broth, Italian wedding soup is a meal unto itself.

Provided by Jennifer Segal

Categories     Dinner

Time 1h20m

Yield 8

Number Of Ingredients 23

1 large egg
3 tablespoons finely chopped fresh chives
2 teaspoons finely chopped fresh sage
2 cloves garlic, minced
¾ lb 85 or 90% lean ground beef
½ lb sweet or hot Italian sausage, removed from the casings
½ cup grated Parmigiano Reggiano
⅓ cup Italian seasoned bread crumbs
¼ teaspoon salt
2 tablespoons olive oil
1 medium yellow onion, diced
2 large carrots, diced
2 stalks celery, diced
6 cups high-quality chicken broth, such as Swanson (do not use low-sodium)
2 cups high-quality beef broth, such as Swanson (do not use low-sodium)
2 cups water
½ cup dry white wine (optional)
1 bay leaf
½ teaspoon salt
¼ teaspoon white pepper (okay to use black pepper)
1 cup small pasta such as dittalini
4 oz fresh spinach, stems trimmed and roughly chopped (once prepped, you should have about 3 packed cups)
Parmigiano Reggiano, for serving

Steps:

  • Make the meatballs: Preheat the oven to 350°F. Line a baking sheet with aluminum foil and set an oven-proof roasting rack over top. Spray the rack generously with nonstick cooking spray.
  • In a large bowl, beat the egg with the chives, sage and garlic. Add the remaining meatball ingredients and mash with your hands until evenly combined. Roll the mixture into tablespoon-size balls, about 1 inch in diameter (it will make approximately 50 meatballs), and place on the prepared rack. Bake for 15 to 18 minutes, or until lightly browned and cooked through. Set aside.
  • Meanwhile, start the soup. In a large soup pot or Dutch oven over medium heat, heat the olive oil. Add the onions, carrots, and celery and cook, stirring frequently, until the vegetables are softened, about 8 minutes. Add the chicken broth, beef broth, water, wine, bay leaf, salt and pepper and bring to a boil. Add the pasta and cook, uncovered, at a gentle boil until the pasta is al dente, 8 to 10 minutes (or according to package directions). Taste the soup and adjust the seasoning, if necessary. Reduce the heat to low and add the spinach and meatballs. Simmer for a few minutes, until the spinach is wilted and the meatballs are warmed through. Ladle into bowls and serve with grated Parmigiano Reggiano.
  • Freezer-Friendly Instructions: The soup can be frozen for up to 3 months but wait until you reheat the soup to add the pasta. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender.

Nutrition Facts : Calories 359, Fat 22 g, Carbohydrate 16 g, Protein 23 g, SaturatedFat 7 g, Sugar 5 g, Fiber 2 g, Sodium 930 mg, Cholesterol 83 mg

TRADITIONAL ITALIAN WEDDING SOUP



Traditional Italian Wedding Soup image

You don't have to be Italian to love this easy-to-make soup with tiny round pasta! Add homemade meatballs but use ready-made stock and rotisserie chicken.-Mary Sheetz, Carmel, Indiana

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 15

2 large eggs, lightly beaten
1/2 cup dry bread crumbs
1/4 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon raisins, finely chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/2 pound lean ground beef (90% lean)
1/2 pound bulk spicy pork sausage
2 cartons (32 ounces each) reduced-sodium chicken broth
1/2 teaspoon pepper
1-1/2 cups cubed rotisserie chicken
2/3 cup uncooked acini di pepe pasta
1/2 cup fresh baby spinach, cut into thin strips
Shredded Parmesan cheese, optional

Steps:

  • In a large bowl, combine the first 7 ingredients. Crumble beef and sausage over mixture and mix lightly but thoroughly. Shape into 1/2-in. balls. , In a Dutch oven, brown meatballs in small batches; drain. Add the broth and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in chicken and pasta; cook 5-7 minutes longer or until pasta is tender. Stir in spinach; cook until wilted. Sprinkle with shredded Parmesan cheese if desired. Freeze option: Before adding cheese, cool soup. Freeze soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Sprinkle each serving with cheese.

Nutrition Facts : Calories 253 calories, Fat 10g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 797mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.

ITALIAN WEDDING SOUP



Italian Wedding Soup image

Ina Garten uses chicken meatballs and vegetables in her version of classic Italian Wedding Soup, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     appetizer

Time 1h15m

Yield 8 servings

Number Of Ingredients 19

3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed

Steps:

  • Preheat the oven to 350 degrees F.
  • For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) 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.

FAVORITE ITALIAN WEDDING SOUP



Favorite Italian Wedding Soup image

I enjoyed a similar soup for lunch at work one day and decided to re-create it at home. I love the combination of meatballs, vegetables and pasta.

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 18

2 large eggs, lightly beaten
1/2 cup seasoned bread crumbs
1 pound ground beef
1 pound bulk Italian sausage
3 medium carrots, sliced
3 celery ribs, diced
1 large onion, chopped
4-1/2 teaspoons olive oil
3 garlic cloves, minced
4 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (14-1/2 ounces each) beef broth
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup minced fresh basil
1 envelope onion soup mix
4-1/2 teaspoons ketchup
1/2 teaspoon dried thyme
3 bay leaves
1-1/2 cups uncooked penne pasta

Steps:

  • In a large bowl, combine eggs and bread crumbs. Crumble beef and sausage 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° for 15-18 minutes or until no longer pink. , Meanwhile, in a Dutch oven, saute the carrots, celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, spinach, basil, soup mix, ketchup, thyme and bay leaves. , Drain meatballs on paper towels. Bring soup to a boil; add meatballs. Reduce heat; simmer, uncovered, for 30 minutes. Add pasta; cook 13-15 minutes longer or until pasta is tender, stirring occasionally. Discard bay leaves.

Nutrition Facts : Calories 379 calories, Fat 24g fat (8g saturated fat), Cholesterol 107mg cholesterol, Sodium 1016mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein.

ITALIAN WEDDING SOUP I



Italian Wedding Soup I image

Coming from Rhode Island, a very ethnic state, this soup was traditionally served at Italian weddings. Serve with grated Parmesan cheese.

Provided by Star Pooley

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 10

½ pound extra-lean ground beef
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
½ teaspoon dried basil
½ teaspoon onion powder
5 ¾ cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
⅓ cup finely chopped carrot

Steps:

  • In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
  • In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.

Nutrition Facts : Calories 416.3 calories, Carbohydrate 43.3 g, Cholesterol 86.8 mg, Fat 14.2 g, Fiber 2.9 g, Protein 27.3 g, SaturatedFat 5.3 g, Sodium 1211 mg, Sugar 4 g

ITALIAN WEDDING SOUP II



Italian Wedding Soup II image

This recipe was passed down from my grandmother, who was from Agnone, Italy. My mother taught me how to make this. There are several steps to this recipe, but it is worthwhile. Serve it with fresh Italian bread.

Provided by SHECOOKS2

Categories     Vegetable Soup

Time 40m

Yield 7

Number Of Ingredients 8

2 medium heads escarole, cleaned and chopped
8 cups chicken broth
1 pound ground beef
4 eggs, divided
1 cup dry bread crumbs
2 tablespoons dried basil
1 teaspoon dried parsley
1 ½ cups grated Parmesan cheese

Steps:

  • In a large pot of boiling water, add the escarole and cook until it wilts (this removes the bitter taste from the greens). Remove from heat and strain the greens from the water. When cooled, squeeze out all excess liquid.
  • In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, 1 egg, breadcrumbs, basil, parsley and 1/2 cup Parmesan cheese. Mix well and form into bite-size balls. Drop the balls into the broth. When they rise to the top, they are cooked.
  • Add the escarole to the broth. In a separate bowl, combine the remaining 3 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.

Nutrition Facts : Calories 449 calories, Carbohydrate 18.8 g, Cholesterol 176.5 mg, Fat 27.7 g, Fiber 5.8 g, Protein 30.6 g, SaturatedFat 11.5 g, Sodium 1364.4 mg, Sugar 2.5 g

ITALIAN WEDDING SOUP



Italian Wedding Soup image

This recipe is FROM SCRATCH - like my grandmother used to make it. Brings back GREAT childhood memories!

Provided by Kate DeMello

Categories     European

Time 2h30m

Yield 1 Big Pot

Number Of Ingredients 16

4 skinless chicken breasts
1 onion, cut in half
1 carrot
celery top
2 teaspoons salt
6 quarts water
1/2 lb lean ground beef
2 teaspoons dried parsley
1/4 cup cheese, grated
1/4 teaspoon salt
1/4 teaspoon pepper
1 dash garlic powder
1/4 teaspoon oregano
1/4 teaspoon basil
1 egg
2 slices bread, soaked in milk (sm. amount)

Steps:

  • In large kettle combine chicken breasts, onion, carrot, celery tops, salt and water.
  • Bring to a boil and simmer 2 hours or until chicken is tender.
  • Remove chicken, cook and cut into small pieces.
  • Strain broth and return to kettle.
  • Add to broth- 2 ribs celery, cut small; 2 carrots, grated; 1 onion, diced; 8 chicken bouillon cubes.
  • Simmer 30 minutes, then add to broth: 1 head endive, cleaned and shredded and par boiled 1 minute in salted water; drain.
  • Add cubed meat and meat balls (see below).
  • Before serving, while soup is simmering add very slowly: 2 well beaten eggs to soup.
  • Stir constantly.
  • Serve with flavored croutons.
  • Meatballs: Mix ground beef, parsley, cheese, salt, pepper, garlic powder, oregano, basil, egg and bread pieces together and shape into 1/2 inch balls.
  • Drop into pan of boiling water 5 minutes.
  • Remove with slotted spoon and set aside.
  • Add to Italian wedding soup along with cubed chicken.
  • I like to add some homemade pasta noodles or pastine if you don't have a pasta maker.
  • ENJOY!

Nutrition Facts : Calories 1813.1, Fat 48.2, SaturatedFat 18.6, Cholesterol 924.5, Sodium 6841.1, Carbohydrate 45.9, Fiber 4.7, Sugar 10.2, Protein 280.8

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