Italian Wedding Soup Recipe 44

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ITALIAN WEDDING SOUP



Italian Wedding Soup image

The BEST Italian Wedding Soup! Filled with homemade browned meatballs, fresh veggies and tiny bits of pasta. Total comfort food any day of the year!

Provided by Jaclyn

Categories     Soup

Time 50m

Number Of Ingredients 18

8 oz lean ground beef
8 oz ground pork
1/2 cup fresh hearty white bread crumbs*
1/4 cup chopped fresh parsley
1 1/2 tsp minced fresh oregano
1/2 cup finely shredded parmesan
1 large egg
Salt and freshly ground black pepper
1 Tbsp olive oil
1 Tbsp olive oil
1 1/4 cups 1/4-inch diced carrots
1 1/4 cups diced yellow onion
3/4 cup 1/4-inch diced celery
4 cloves garlic (, minced (1 1/2 Tbsp))
5 (14.5 oz) cans low-sodium chicken broth
1 cup dry acini de pepe or orzo pasta**
6 oz fresh spinach (, chopped)
Finely shredded parmesan (, for serving)

Steps:

  • For the meatballs:
  • Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper.
  • Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
  • Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total.
  • Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (note that meatballs won't be cooked through at this point, they'll continue to cook through in the soup).
  • For the soup:
  • While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until veggies have softened about 6 - 8 minutes, add garlic and saute 1 minute longer.
  • Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to light boil (about medium or medium-low).
  • Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking. Serve warm, sprinkle each serving with parmesan cheese.

Nutrition Facts : Calories 396 kcal, Carbohydrate 25 g, Protein 29 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 85 mg, Sodium 362 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

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

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.

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.

THE BEST ITALIAN WEDDING SOUP



The Best Italian Wedding Soup image

We tried all-sausage meatballs but found them heavy and dense - adding ground pork keeps them light but still extremely flavorful. Wilting the escarole at the end adds a texture and freshness that you won't get from spinach or a less-sturdy green. If you really want to up the umami factor you can always toss a Parmesan rind into the broth as it simmers, but we didn't miss it when made without.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 22

3 sprigs thyme
2 bay leaves
2 sprigs oregano
1 teaspoon black peppercorns
1/2 cup panko breadcrumbs
1/3 cup finely grated Parmesan, plus more for serving
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1/4 cup heavy cream
1 large egg, beaten
4 cloves garlic, finely grated
3/4 pound ground pork
3/4 pound sweet Italian sausage, casings removed and meat broken up
2 tablespoons olive oil
1 yellow onion, diced
3 stalks celery, cut into 1/2-inch pieces
2 large carrots, peeled and cut into 1/2-inch pieces
2 large bone-in, skin-on chicken breasts
1/2 cup white wine
1 cup uncooked ditalini pasta
1/2 head escarole, torn into 2-inch pieces (about 7 cups)
1/4 cup flat-leaf parsley leaves, chopped

Steps:

  • Combine the thyme, bay, oregano and peppercorns in a 10-inch square of cheesecloth and bring the corners together to create a parcel. Tie it closed with kitchen twine.
  • Stir the panko, Parmesan, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper in a medium bowl until combined. Stir in the cream, egg and half the grated garlic until completely combined.
  • Combine the ground pork and sausage in a large bowl. Pull the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it until thoroughly mixed and no clumps remain.
  • Add the breadcrumb mixture to the meat and use the same pulling technique to mix until all the ingredients are evenly incorporated.
  • Scoop out portions of the meat mixture with a 1-ounce ice cream scoop (or use two heaping tablespoons). Roll the meat gently between your hands into balls. Arrange the balls on a rimmed baking sheet. You should have about 24 meatballs.
  • Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add half the meatballs and cook, turning and rolling occasionally, until they are lightly browned on all sides, about 5 minutes total. Remove to a plate; the meatballs will not be cooked through, just browned on the outside. Repeat with the remaining meatballs.
  • Reduce the heat to medium and add the chicken skin-side down. Cook until golden brown, about 5 minutes. Turn the chicken and add the onions, carrots, celery, remaining grated garlic. Season the chicken and vegetables with 1 tablespoon kosher salt and cook, stirring occasionally and scraping up the browned bits, until the vegetables have softened slightly, about 5 minutes.
  • Stir in the wine, scraping any browned bits from the bottom of the pan, and cook until it's almost completely evaporated, about 3 minutes. Add 8 cups water and the cheesecloth parcel and bring to a boil. Reduce the heat to low and simmer until the chicken is just cooked through, about 30 minutes.
  • Remove the chicken to a plate and let cool slightly. Shred the chicken with two forks, discarding the skin and bones.
  • Meanwhile, add the meatballs and pasta to the broth and simmer until cooked through, about 10 minutes. Remove the sachet. Stir in the escarole and shredded chicken and continue cooking until the escarole is wilted and tender, about 5 minutes. Serve topped with parsley and grated Parmesan.

ITALIAN WEDDING SOUP



Italian Wedding Soup image

Provided by Valerie Bertinelli

Time 45m

Yield 4 servings

Number Of Ingredients 21

1 slice white bread, torn into pieces
1 clove garlic
1/4 medium onion
Kosher salt and freshly ground black pepper
1/4 cup fresh flat-leaf parsley leaves
1 large egg
8 ounces ground beef (80 percent lean)
8 ounces ground pork
3 tablespoons grated Parmesan
3 tablespoons olive oil
1 medium carrot, chopped
1 celery rib, chopped
3/4 medium onion, chopped
6 cups chicken broth
1 Parmesan rind, optional
Kosher salt and freshly ground black pepper
1/2 cup acini pepe pasta or Israeli couscous
4 cups chopped escarole (about 1 head)
2 tablespoons chopped fresh parsley
Extra-virgin olive oil, for serving
Grated Parmesan, for serving

Steps:

  • For the meatballs: Put the bread, garlic, onion, 1/2 teaspoon salt and a few grinds of black pepper in a food processor and pulse until very finely ground. Add the parsley and pulse until finely chopped. Add the egg and pulse until combined. Add the beef, pork and Parmesan and pulse until very well mixed. Transfer the mixture to a bowl. Line a rimmed baking sheet with parchment or foil. Roll the mixture into 1-inch meatballs, transferring them to the prepared baking sheet.
  • For the soup: Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add half of the meatballs and cook, stirring gently occasionally, until browned on most sides and just cooked through, 3 to 4 minutes. Remove the meatballs to the baking sheet (they will cook again so don't worry about contamination). Repeat with the remaining meatballs.
  • Add the carrot, celery and onion to the pot and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the chicken broth, Parmesan rind if using, 1/2 teaspoon salt and a few grinds of black pepper and bring to a brisk simmer. Add the pasta or couscous and cook according to the package instructions for al dente.
  • Add the escarole and meatballs to the soup and return to a simmer. Simmer until the escarole is slightly wilted, about 2 minutes. Remove the Parmesan rind and discard. Sprinkle with the parsley and top with a drizzle of extra-virgin olive oil. Serve with more Parmesan on the side.

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

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.

MAMA'S ITALIAN WEDDING SOUP



Mama's Italian Wedding Soup image

This hearty soup was inspired by a soup I tasted at an Italian wedding. It is sure to please just about everyone! Serve hot with Parmesan cheese sprinkled on top.

Provided by Lalena

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

Time 45m

Yield 10

Number Of Ingredients 10

1 pound extra-lean ground beef
2 eggs, beaten
¼ cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 ½ quarts chicken broth
2 cups spinach - packed, rinsed and thinly sliced
1 cup seashell pasta
¾ cup diced carrots

Steps:

  • In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
  • In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

Nutrition Facts : Calories 168.9 calories, Carbohydrate 12.7 g, Cholesterol 70.5 mg, Fat 6.9 g, Fiber 1 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 1045.1 mg, Sugar 2.2 g

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

BRIDGET'S ITALIAN WEDDING SOUP



Bridget's Italian Wedding Soup image

A wonderful recipe for a quick favorite. This recipe takes very little time to make and the results are fantastic.

Provided by Bridget Elaine

Categories     < 60 Mins

Time 40m

Yield 1 Gallon, 6-8 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 lb ground pork
1/2 cup breadcrumbs
1/4 cup parmesan cheese
2 teaspoons italian seasoning
2 teaspoons onion powder
2 teaspoons garlic powder
2 eggs
12 cups chicken broth
4 cups spinach
1 cup acini di pepe pasta
2 carrots (chopped)

Steps:

  • Combine first eight ingredients.
  • Form into LITTLE meatballs (there will be a lot of them).
  • Fry in batches in the pot you will be preparing the soup.
  • When all the meatballs are fried remove from the pot and add the chicken broth.
  • Scrape any brown bits from the bottom of the pot.
  • Add the meatballs, spinach, pasta, and carrots to the broth.
  • Bring to a boil.
  • Cook till the meatballs are done and sp is the pasta.
  • ENJOY, ENJOY!

Nutrition Facts : Calories 480.3, Fat 24.4, SaturatedFat 8.9, Cholesterol 129.8, Sodium 1679.9, Carbohydrate 28.5, Fiber 2.1, Sugar 3.4, Protein 33.9

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.

EASY ITALIAN WEDDING SOUP



Easy Italian Wedding Soup image

"After one taste, you'll find that this soup is absolutely delicious," promises Paula Sullivan from Barker, New York. "Lean ground beef and reduced sodium broth help keep it light. For variety, substitute garbanzo beans for the kidney beans."

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 7 servings (about 2 quarts).

Number Of Ingredients 16

1 large egg, lightly beaten
1 tablespoon dry bread crumbs
1 tablespoon dried parsley flakes
1 tablespoon plus 1/4 cup grated Parmesan cheese, divided
1/2 teaspoon onion powder
1/2 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon pepper, divided
1/2 pound lean ground beef (90% lean)
1/4 cup uncooked orzo or acini di pepe pasta
1 medium onion, finely chopped
3 celery ribs, chopped
1 tablespoon olive oil
2 garlic cloves, minced
4 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
4 cups chopped fresh spinach

Steps:

  • In a large bowl, combine the egg, bread crumbs, parsley, 1 tablespoon Parmesan cheese, onion powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 3/4-in. meatballs. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° until no longer pink, 8-10 minutes; drain., Cook pasta according to package directions; drain. In a large saucepan, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans and spinach. Stir in pasta, meatballs and remaining salt and pepper. , Cook until spinach is tender and meatballs are heated through. Garnish with remaining Parmesan cheese.

Nutrition Facts : Calories 205 calories, Fat 6g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 1024mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 4g fiber), Protein 17g protein.

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From valeriebertinelli.com


ITALIAN WEDDING SOUP (EASY WEEKNIGHT DINNER IDEA) (30 ...
2019-03-31 Add the onion, carrots and celery and cook 5 minutes, until softened. Add garlic and cook 30 seconds, or until fragrant. Season with salt, pepper, and dill. Add wine and deglaze the pan, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Add the chicken broth and bring to a boil.
From thechunkychef.com


BAREFOOT CONTESSA | ITALIAN WEDDING SOUP | RECIPES
Italian Wedding Soup. Preheat the oven to 350 degrees. 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.
From barefootcontessa.com


ITALIAN WEDDING SOUP | DESSERT NOW DINNER LATER
2021-09-08 Round the balls in your palms to create a nice round meatball. In a large stock pot or dutch oven, brown meatballs. (If you aren't using lean beef, you will want to do this in small batches & drain the fat off.) Add the broth, onion powder, garlic powder, ground black pepper & salt. Bring to a boil.
From dessertnowdinnerlater.com


ITALIAN WEDDING SOUP - THE COZY COOK
2019-10-23 Gently combine the meatball ingredients, roll into 1-inch balls. Brown the meatballs in batches, remove from pot. Add the onions, carrots, and celery and sauté for 5 minutes. Stir in garlic and sauté 1 minute. Add the chicken broth, Italian seasoning, and season with salt and pepper if desired. Bring to a boil.
From thecozycook.com


ITALIAN WEDDING SOUP RECIPE - NATASHASKITCHEN.COM
2020-09-08 Instructions. In a bowl, combine together the ground pork, beef, egg, garlic, parmesan cheese, breadcrumbs, milk, salt, pepper, and Italian seasoning. Shape into 18-20 meatballs (or 35-40 mini meatballs). In a Dutch oven, heat 1 Tbsp oil over medium/high heat. Once the oil is hot, add half of the meatballs.
From natashaskitchen.com


ITALIAN WEDDING SOUP (AUTHENTIC RECIPE WITH VIDEO) | HOW ...
2020-09-27 Make the Meatballs. In a large bowl, combine the beef, Italian sausage, eggs, onion, garlic, bread crumbs, cheese, and 1 teaspoon of salt and pepper (each). Mix until fully combined. Moisten hands and shape medium-small meatballs. Place them on a platter. In a large frying skillet over medium heat, warm the oil.
From howtofeedaloon.com


BEST ITALIAN WEDDING SOUP - RECIPE | HARDCORE ITALIANS
2020-10-09 Process: Start by making the meatballs. Note: This recipe makes a good amount of meatballs. Roll some little ones for this soup and reserve the rest for a separate meal! Heat the chicken broth in a sauce pan over medium-high heat. Add the meatballs, escarole, kale, shallot, carrot and pasta. Bring to a boil and cook until pasta is al dente.
From hardcoreitalians.blog


ITALIAN WEDDING SOUP - DINNER AT THE ZOO
2019-03-04 Line a sheet pan with foil and coat it with cooking spray. Place the ground beef, pork, egg, parmesan cheese, breadcrumbs, Italian seasoning, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a bowl. Stir to combine. Roll 1/2 inch sized meatballs out of the meat mixture and place on the sheet pan.
From dinneratthezoo.com


ITALIAN WEDDING SOUP - PLATINGS + PAIRINGS
2021-12-14 Add chicken broth and bring to a boil. Add in pasta and meatballs and stir to combine. Reduce heat to medium (low boil) and cook for 10 minutes, stirring occasionally. Add in kale and cook for an additional 1-2 minutes, until pasta is tender and kale has wilted. Season with additional salt and pepper, to taste.
From platingsandpairings.com


ITALIAN WEDDING SOUP - DAMN DELICIOUS
2018-07-29 Directions: In a large bowl, combine ground chicken, chicken sausage, Panko, Parmesan, egg, oregano, basil, parsley and garlic powder; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.
From damndelicious.net


SLOW COOKER ITALIAN WEDDING SOUP - GATHERFORBREAD.COM
2015-03-03 Place on paper towels to drain. Blot with a paper towel. Place the meatballs in slow cooker with chicken broth, vegetables, and seasonings. Add the pasta and torn endive or escarole to slow cooker 20 minutes prior to mealtime. Cover again and cook until pasta and greens are tender, about 20 minutes.
From gatherforbread.com


ITALIAN WEDDING SOUP RECIPE WITH LITTLE MEATBALLS ...
2021-10-10 Make the Broth. Put the water, vegetables and extra virgin olive oil in a large pot over medium high heat. Bring to a boil, then lower the heat to have the vegetables simmer. Add a teaspoonful of Kosher salt or sea salt (these are less salty than table salt).
From christinascucina.com


RECIPE OF FAVORITE WEDDING ITALIAN SOUP
2022-05-12 The taste quality of Italian wedding soup is influenced by several factors, including the type of ingredients, the choice of fresh ingredients, the ability to cut the dishes, the methods of their preparation and presentation. If you want to make delicious Italian wedding soup at home, do not worry, because if you know the trick, this dish can serve as a special dessert. The …
From ekinetik12.blogspot.com


ITALIAN WEDDING SOUP!!! - PROUD ITALIAN COOK
2007-11-18 1 onion. 1 big carrot or 2. 1 cup of orzo pasta. 2 garlic cloves (crushed) 2 cups of kale, escarole, or chard (shredded) more if you want! 1 small can of diced tomatoes. Salt and pepper. Get your nice heavy soup pan out, then take the garlic, carrot, onion, and saute in a little butter. Next throw in broth and tomatoes.
From prouditaliancook.com


ITALIAN WEDDING SOUP! - MY INCREDIBLE RECIPES
2019-01-27 In a large soup pot over medium-high heat, heat 1 tbsp. oil and saute onions, carrots, and celery until tender. Stir in minced garlic and cook for another 30 seconds. Add the chicken broth to the pot and bring to a boil. Add pasta and meatballs, reduce heat to medium, and cover. Cook for about 10-12 minutes.
From myincrediblerecipes.com


PIONEER WOMAN ITALIAN WEDDING SOUP - CHEFS & RECIPES
Stir in the garlic and cook for about 20 seconds until fragrant. Season to taste with the crushed red pepper flakes, oregano, salt, and pepper. Bring the chicken broth, beef broth, and vinegar to a boil. Add the cooked meatballs and acini de Pepe pasta; reduce the heat to a simmer, and simmer for 12-15 minutes.
From chefsandrecipes.com


ITALIAN WEDDING SOUP - GOOD IN THE SIMPLE
2020-08-26 To make the soup: Bring the broth and frozen spinach to a boil in a large pot. Add the meatballs (uncooked) and simmer for a few minutes, stirring occasionally to make sure they don't stick. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked (approximately 20 minutes).
From goodinthesimple.com


THE EASIEST 4-INGREDIENT ITALIAN WEDDING SOUP EVER ...
2019-03-06 Bring broth and spinach to a boil in a Dutch oven. Once boiling, add pasta and meatballs. Reduce the heat to medium and bring the mixture to a simmer. Cook 8-10 minutes or until pasta is al dente.
From holleygrainger.com


THE BEST ITALIAN WEDDING SOUP WITH CHICKEN MEATBALLS ...
2022-02-12 Sauté the vegetables for 5 minutes, then add in the garlic and sauté for another 5 minutes. Pour in the white wine vinegar, juices from ½ of the lemon, and chicken broth, bring to a light boil. Add the meatballs back into the soup, let boil for minutes. Add the Acini de Pepe pasta and cook until tender.
From xoxobella.com


ITALIAN WEDDING SOUP - SPEND WITH PENNIES
2019-02-06 Add all meatball ingredients except olive oil to a large mixing bowl. Gently mix until fully combined. Shape into small meatballs, about 1 inch in diameter. Heat 2 tablespoons olive oil in large dutch oven over medium high heat. Add about half the meatballs and cook about 3 minutes per side, turning to brown all over.
From spendwithpennies.com


ITALIAN WEDDING SOUP - COOKING FOR MY SOUL
2019-01-18 Bring to a boil. Add pasta and meatballs, and bring to a boil. Simmer for about 15-18 minutes (half-covered), or until pasta is tender and meatballs are thoroughly cooked. Add spinach and simmer for another minute. Season with more salt and pepper if needed. Serve with some Italian bread and cheese, if desired.
From cookingformysoul.com


ITALIAN WEDDING SOUP WITH BEEF MEATBALLS AND SPINACH
2013-11-19 Add chicken broth; bring to a boil. Turn to simmer, cover, and cook 30 minutes. Taste and season with salt and pepper, to taste. Drop meatballs into broth; cook 7 minutes. Add acini di pepi and cook 5 minutes. Add spinach and cover; simmer for 30 minutes to meld flavours, adding more broth, if needed.
From acanadianfoodie.com


VEGETARIAN ITALIAN WEDDING SOUP - KILLING THYME
2017-01-26 Add carrots and spinach; sauté until the spinach wilts. Add a splash of vegetable broth is the stockpot dries out. Season with salt + pepper. Add the vegetable broth and bring to a boil. Add "cheatballs" + acini di pepe. Simmer on low until acini di …
From killingthyme.net


ITALIAN WEDDING SOUP | MARIN MAMA COOKS
2012-12-05 In a large dutch oven or soup pot, heat the 2 tablespoons olive oil over medium-low heat. Add the onion, carrots and celery and sauté till softened, 5 to 7 minutes, stirring occasionally. Add the 10 cups chicken stock and the wine and bring to a boil. I turned up the heat to medium-high to help the soup to boil faster.
From marinmamacooks.com


CLASSIC ITALIAN WEDDING SOUP RECIPE | THE RECIPE CRITIC
2022-02-21 In a medium-sized mixing bowl, add the ground chicken, chicken sausage, bread crumbs, egg, Italian seasoning, and salt and pepper. Stir until combined. Roll into one-inch meatballs making about 25-30. In a large pot add the olive oil, onion, carrots, celery, and garlic. Cook for 2-3 minutes or until tender.
From therecipecritic.com


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