Moms Homemade Italian Wedding Soup Recipes

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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

MOM'S ITALIAN WEDDING SOUP



Mom's Italian Wedding Soup image

Our mom's version of Italian wedding soup - little meatballs simmered in broth with greens and eggs. Comfort in a bowl.

Provided by Michele Becci

Number Of Ingredients 15

1 small onion, minced or grated
2 cloves of garlic, minced or grated
1 large egg, slightly beaten
1 teaspoon kosher salt
1 1/2 pounds ground pork (or mixture of ground pork and beef)
1/3 cup grated Parmesan cheese
Freshly ground black pepper
Approximately 12 cups homemade chicken broth (can substitute low-sodium canned broth)
4 large eggs
2 tablespoons grated Parmesan cheese
About 6 cups of escarole (can substitute other greens; baby spinach works great too; I also sometimes use a mixture of spinach and escarole)
Kosher salt
Freshly ground black pepper
Grated Parmesan cheese
Crusty bread

Steps:

  • Mix the onion, garlic, egg, salt together in a large bowl. Add the ground pork (or mixture of pork and beef, if using), Parmesan and a few grinds of pepper. Mix together. (Cook's note: I usually fry up a little meatball at this stage in order to be sure I have the seasoning right. This gives you a chance to adjust seasoning before you shape them all!) Using your hands, shape into little meatballs - approximately 1 inch in size. Place on cookie sheet or tray.
  • Bring broth to a boil in a large pot over medium-high heat. Reduce heat to a simmer. Add the meatballs to the broth and cook until they are almost cooked through (about 5 minutes). Spoon any foam off the top.
  • Whisk the eggs and cheese in a small bowl to blend. Using a wooden spoon, stir the soup in a circular motion. Slowly add the egg mixture to the soup, using the spoon to gently stir the eggs into thin threads in the broth.
  • Add greens to the broth. Cook until wilted - about 3 minutes.
  • Add salt and pepper, to taste. Ladle into warmed bowls and serve with plenty of Parmesan cheese and crusty Italian bread.

MOM'S HOMEMADE ITALIAN WEDDING SOUP



Mom's Homemade Italian Wedding Soup image

This hearty soup is perfect year round- wintertime for a warmup or room temp in the summer made with fresh spinach. Either ground turkey or ground beef may be used for the meatballs

Provided by Keeferop

Categories     European

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 12

1/2 lb ground turkey
3/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon parsley, chopped
2 tablespoons parmesan cheese, grated
1 tablespoon breadcrumbs
10 cups chicken broth
10 ounces frozen spinach, thawed
2 eggs
1/2 cup grated cheese
16 ounces boneless chicken breasts
1 cup pasta (acini di pepe, 1 cup uncooked)

Steps:

  • Cook 2 chicken breasts in boiling water until cooked through. Dice or shred into bite size pieces. Set aside.
  • Cook Acini di Pepe. Set aside.
  • Combine ground turkey, salt, pepper, parsley, grated parm, and breadcrumbs. Form into marble size meatballs.
  • Bring 10cups of chicken to a boil and add meatballs. Cook for 30 minutes.
  • Add thawed spinach and cooked chicken. Cook another 10 minutes.
  • Beat eggs with cheese and add very slowly drop by drop. Add drained pasta. Cook 10 minutes. Serve.

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.

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

QUICK ITALIAN WEDDING SOUP



Quick Italian Wedding Soup image

Here's a quick and hearty soup that's a tried-and-true favorite with Sherri Perfett's family in Moon Township, Pennsylvania. "My husband and two preschoolers love the combination of chicken broth, seasoned meatballs and spinach," writes this busy flight attendant who's away from home three to four days a week. "And since it freezes so well, I often make extra to be sure I always have some on hand."

Provided by Taste of Home

Categories     Lunch

Time 1h

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

Number Of Ingredients 10

10 cups chicken broth
2 bone-in chicken breast halves (8 ounces each), skin removed
1 egg, lightly beaten
1/4 cup dry bread crumbs
4 tablespoons grated Parmesan cheese, divided
1-1/2 teaspoons Italian seasoning, divided
1 pound ground beef
1/2 cup uncooked orzo pasta
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and drained

Steps:

  • In a large saucepan, bring broth and chicken to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until chicken is no longer pink. Remove the chicken and set aside., In a large bowl, combine the egg, bread crumbs, 2 tablespoons cheese and 1 teaspoon Italian seasoning. Crumble beef over mixture and mix well., Shape into 1-in. balls; add to broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until meatballs are no longer pink. Skim fat., Add pasta, pepper and remaining Italian seasoning to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until pasta is tender. Remove chicken from bones; discard bones and shred meat. Add the chicken, spinach and remaining cheese to soup and heat through.

Nutrition Facts : Calories 175 calories, Fat 6g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 1056mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 17g protein.

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.

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