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 WEDDING SOUP WITH ORZO
Hearty and satisfying meatball and vegetable soup.
Provided by Elaine Benoit
Categories Soup
Time 50m
Number Of Ingredients 15
Steps:
- Heat a medium stock pot on medium heat
- Add 2 tablespoons olive oil and heat
- Add onion and carrots, sauté for 10 minutes
- Meanwhile put ground chicken in a mixing bowl and add the egg, garlic powder, onion powder, tarragon, basil, salt, parmesan cheese and bread crumbs
- Mix together and start rolling the meat in medium size or smaller meatballs
- With a wooden spatula push the veggies to the edges of the stock pot and add 2 tablespoons olive oil
- Place the meatballs in the pan and let them brown a little. Be careful stirring the meatballs around as you don't want to break them up
- Brown the meatballs up to 10 minutes
- Add chicken broth and bring it to a simmer
- Simmer for 15 minutes, stirring occasionally
- Add orzo and cook for 8 minutes
- Add the spinach and stir it around for 2 minutes
- Ladle soup in bowls
- Serve
- Spoon some in your mouth
- Smile
- Enjoy
Nutrition Facts : ServingSize 1 serving, Calories 270 kcal, Carbohydrate 21 g, Protein 19 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 93 mg, Sodium 823 mg, Fiber 2 g, Sugar 2 g
ITALIAN WEDDING SOUP WITH ORZO AND MEATBALLS
There are endless variations on this soup, but the main elements are meatballs and greens. In our recipe, we make meatballs of ground beef and pork, and we add plenty of fresh herbs and kale for the green component. While the name indicates that the soup might be served at an Italian wedding, it is actually a mistranslation of minestra maritata, which refers to the "marriage" of greens and meat in the soup.
Time 50m
Yield Serves 5 to 6
Number Of Ingredients 24
Steps:
- For the meatballs, combine beef, pork, bread crumbs, parsley, Parmesan, garlic, oregano, salt, pepper, egg, nutmeg, and paprika in a large bowl and use your hands to mix well.
- Use a teaspoon to measure out meat for even sized meatballs.
- With damp hands, shape them into 1-inch balls and transfer them to a large plate.
- Cover and refrigerate until ready to cook.
- For the soup, melt butter in a large soup pot over medium heat.
- Add onion, carrots, garlic, salt and pepper and cook until translucent and fragrant, about 4 minutes.
- Stir in broth, tomatoes, and 2 cups water.
- Cover and cook 10 minutes over medium heat or until soup comes to a boil.
- Add meatballs and orzo to the boiling soup and stir to make sure they are fully submerged.
- Cover and simmer until the meatballs and orzo are fully cooked, about 15 minutes over medium heat.
- Stir in kale and cook just until wilted, about 3 minutes.
Nutrition Facts : Calories 420 calories, Fat 12 grams, SaturatedFat 6 grams, Cholesterol 95 milligrams, Sodium 680 milligrams, Carbohydrate 53 grams, Protein 25 grams
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.
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
EASY ITALIAN WEDDING SOUP
I used to make my own meatballs for this soup and buy regular spinach and tear off the leaves until I made it this way which is so good. My family requests this soup all the time in the winter, it is a comfort food to them.
Provided by Mainely Debbie
Categories < 4 Hours
Time 1h15m
Yield 1 Large Stockpot
Number Of Ingredients 6
Steps:
- I like to cook the orzo separately and then add it to the soup at the end.
- Put the rest of the ingredients in a large stock pot and bring to a boil and then simmer for at least an hour.
- When serving, put soup in bowls and sprinkle with parmesan cheese if desired, you could also serve it with Italian bread for slopping up the broth.
Nutrition Facts : Calories 2060.1, Fat 16.4, SaturatedFat 3.4, Cholesterol 6.3, Sodium 9798.6, Carbohydrate 396, Fiber 34.1, Sugar 32, Protein 84.9
EASY ITALIAN WEDDING SOUP
My aunt makes a much more complicated version of this soup (and she won't give me the recipe!), and this is the best recipe I can find in its place. There is a LOT of room for variation, so have fun experimenting! This is the original recipe here. The easiest way to make the meatballs is to roll them into a 3/4 inch "log" and then cut them off in 3/4 inch segments, THEN roll them into meatballs. My sister prefers to brown the meatballs first, but I like them better this way. Also, it is best to add a small portion of meatballs at a time. When the meatballs cook they rise. Once they begin to rise, add more meatballs and stir gently. I also add a clove of garlic to the meatballs and I usually double the breadcrumbs.
Provided by MarineCorpsWife
Categories Clear Soup
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
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 248.4, Fat 6.7, SaturatedFat 2.5, Cholesterol 89.1, Sodium 1067, Carbohydrate 21.1, Fiber 1.4, Sugar 2.2, Protein 23.8
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