ITALIAN WEDDING SOUP
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
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 I
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
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 SUPPER
In a classic Italian Wedding Soup, the meat marries the vegetables in a broth. Which type of meat and which vegetables are subject to change, according to your arrangements. Chicken goes well with the savory trio of onion, carrot and celery, with meatballs and spinach in supporting roles. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm., In the same skillet, saute the onion, carrot and celery in remaining oil until tender. Add the meatballs, soup, spinach, broth, thyme, salt, pepper and reserved chicken; cover and cook until heated through, 4-6 minutes., Drain pasta; stir into skillet. Sprinkle with cheese.
Nutrition Facts : Calories 473 calories, Fat 24g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 1006mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein.
ITALIAN WEDDING SOUP
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
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
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
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.
TRADITIONAL ITALIAN WEDDING SOUP
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
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 SUPPER
From the Feb/March 2012 Taste of Home Magazine. Submitted by Patricia Harmon. She notes "In a classic Italian Wedding Soup, the meat marries the vegetables in a broth. Which type of meat and which vegetables are subject to change, according to your arrangements. Chicken goes well with the savory trio of onion, carrot and celery, with meatballs and spinach in supporting roles."
Provided by Kerena
Categories European
Time 40m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions.
- Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm.
- In the same skillet, saute the onion, carrot and celery in remaining oil until tender.
- Add the meatballs, cream of chicken soup, spinach, chicken broth, thyme, salt, pepper and reserved chicken.
- Cover and cook for 4 to 6 minutes or until heated through.
- Drain pasta; stir into skillet.
- Sprinkle with cheese.
ITALIAN WEDDING SOUP
Make and share this Italian Wedding Soup recipe from Food.com.
Provided by Michelle Berteig
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- For the meatballs, combine all the meatball ingredients in a bowl and mix until well-blended.
- Form into tiny meatballs, about 1 to 1 1/2 teaspoons of meat per meatball. Bake on a cookie sheet at 350 degrees F. for 30 minutes.
- Meanwhile, bring the stock to a low boil and add the spinach. Cover and cook for 5 minutes.
- Add the meatballs to the hot stock along with the garlic, bouquet garni and soup base (or bouillon cube).
- Add the pasta and cook until the pasta is tender, about 10 minutes.
- Stir in the cheese and serve immediately.
- Note that the meatballs can be made ahead of time, just heat them in the stock until heated through.
Nutrition Facts : Calories 556.2, Fat 25.4, SaturatedFat 9.9, Cholesterol 165, Sodium 973.8, Carbohydrate 36.2, Fiber 1.6, Sugar 5.1, Protein 42.8
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