AUTHENTIC ITALIAN WEDDING SOUP
This Authentic Italian wedding soup is like a bowl of pure comfort and a hug from an Italian Nonna! Mini meatballs, escarole, carrots, and acini di pepe pasta make this the best anytime soup!
Provided by TKWAdmin
Categories Soup
Time 45m
Number Of Ingredients 21
Steps:
- In a large bowl add all of the meatball mixture and mix to just combine. Do not overwork the meat as it will get tough. Using a small cookie scoop or a Tablespoon, scoop the meatballs into 1/2" round balls. Place on a parchment lined baking sheet or plate. Repeat to make all of the meatballs. Set aside.
- In a large stock pot over medium heat add the oil. When the oil starts to shimmer add the onion, carrots and celery, stirring. Sautee for 6-8 minutes or until the onions turn translucent. Add the stock and bring to a boil scraping the bottom. Once it starts to boil, add the meatballs, pasta and escarole. Continue to cook for 8-10 minutes or until the meatballs are cooked through stirring often.
- In a bowl whisk together the egg and 2 tablespoon of parmesan cheese. Turn heat down on the soup to medium. Start stirring the soup around in a circle. Continue stirring and gradually drizzle in the egg mixture to form thin strands of egg; ~ 1 minute. Taste for seasoning and adjust accordingly.
Nutrition Facts : ServingSize 2 cups, Calories 239 calories, Sugar 5.2 g, Sodium 558.4 mg, Fat 9 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 18.9 g, Fiber 3 g, Protein 9.5 g, Cholesterol 68.9 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 WITH PARMESAN SOUP CUBES RECIPE - (4/5)
Provided by á-4084
Number Of Ingredients 27
Steps:
- Make the meatballs Combine the breadcrumbs and milk in a medium-sized bowl. Add the egg, Italian seasoning, parmesan cheese, and a few cracks of fresh pepper and stir to combine. Add the ground meat and mix well. Roll the meat mixture into miniature meatballs, about 1/2 inch in diameter. Cover and store in the refrigerator until ready to use. Make the soup Heat the olive oil in a heavy-bottom skillet over medium heat. Add the celery, carrot, onion, garlic, and bay leaves. Add a dash of salt and a few cracks of fresh pepper. Sautee until the onions become translucent, about 8 minutes. Add the chicken stock and the boullion cube and bring to a boil. Add the meatballs a few at a time, raising the heat to maintain a low boil. Stir gently as you add the meatballs so they don't get stuck to the bottom of the pot. Cover and simmer for 15-20 minutes, until the meatballs are cooked through. You can make the soup ahead to this point and refrigerate, if necessary. 20 minutes before serving Bring the soup up to a simmer if you refrigerated it. Add the greens and the pasta. Cover and simmer until the pasta is cooked, stirring occasionally so the pasta doesn't stick to the bottom of the pot (cooking time will vary based on what kind of pasta you use). Add salt and pepper to taste. Notes Pass the parmesan soup cubes at the table for people to add to their own bowl. Make the parmesan cubes: Preheat the oven to 325 degrees. Mix the eggs, baking powder, parsley and a few cracks of fresh pepper in a medium bowl. Add the cheese, stirring well to combine. Add flour and mix well. It should be the consistency of a thick batter. If it's too thing, add more flour 1 tablespoon at a time. Grease a small baking dish of about 24 square inches (mine was a 4x6 inch glass dish, but anything close to that will work). Pour the batter into the dish. Bake until the batter has set and the top becomes a light golden brown color, about 30 minutes. Turn out of the dish and let cool on a cooling rack. When cool, cut into small cubes and store in an airtight container in the refrigerator.
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.
PARTY ITALIAN WEDDING SOUP
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
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
ITALIAN WEDDING SOUP
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
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
ITALIAN WEDDING SOUP
Make and share this Italian Wedding Soup recipe from Food.com.
Provided by MizzNezz
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In soup pot on med heat, bring broth to a boil.
- In bowl mix beef, pork, 3 eggs, crumbs, basil, parsley, and 1/2 cup parmesan.
- Mix well and form into tiny bite size balls.
- Drop the balls into the broth.
- Add escarole.
- When meatballs rise to the top, they are cooked, (7-8 minutes).
- When ecsarole is wilted it is done.
- In another bowl, mix the remaining eggs with the remaining parmesan.
- Add to soup, stirring continuously, until cooked through.
Nutrition Facts : Calories 626.7, Fat 37.2, SaturatedFat 15, Cholesterol 349.4, Sodium 1711.2, Carbohydrate 21.4, Fiber 6.1, Sugar 3, Protein 49.2
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- 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).
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