Olive Garden Italian Wedding Soup Recipes

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OLIVE GARDEN ITALIAN WEDDING SOUP



Olive Garden Italian Wedding Soup image

This is a copycat version of the Italian Wedding Soup served at Olive Garden on rare occasions. Can be made vegetarian by removing the meatballs and using vegetable stock. Add mushrooms and thin strips of nori for more flavor. Meatballs can be made ahead and frozen until needed.

Provided by Member 610488

Categories     Spinach

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 16

1/2 lb ground beef
1/2 lb ground pork
1 egg
1/2 cup parmesan cheese, freshly grated
1/4 cup fine breadcrumbs
1/4 cup onion, minced
1/8 teaspoon ground nutmeg
olive oil, for frying
3 garlic cloves, minced
1 large onion, minced
2 tablespoons flour
2 quarts beef stock, boiling
1 lb fresh spinach (washed, stemmed and drained)
1/2 lb pastina or 1/2 lb orzo pasta
salt, to taste
crushed red pepper flakes, to taste

Steps:

  • In a mixing bowl, combine the bread crumbs, cheese, nutmeg and 1/4 cup onion. Add the egg and ground meats and blend well with your hands. Shape into little meatballs, about 3/4 inch to one inch in diameter.
  • Brown them in a little hot oil until they are well colored on all sides. Drain on a paper towel.
  • In the bottom of a large soup kettle or dutch oven, heat 2 tbsp of olive oil and saute the garlic and the onion slowly until they begin to disintegrate. Do not let them brown or burn. You may need to add a tsp of stock as they cook.
  • Sprinkle the flour over the onion mixture and stir continuously as you make the roux. Stir until the flour turns a light brown. Pour the boiling beef stock into the kettle and bring to a boil, stirring to blend well.
  • Add the pasta and the spinach and simmer until the pasta is tender. Adjust the seasonings. Return the meatballs to the soup and heat through. Serve hot.

ITALIAN WEDDING SOUP



Italian Wedding Soup image

Even in hot weather, this soup always satisfies! I add cooked pasta at the end of the cooking time to keep it from getting mushy. -Nancy Ducharme, Deltona, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 12 servings (3 quarts).

Number Of Ingredients 13

1 large egg, beaten
3/4 cup grated Parmesan cheese
1/2 cup dry bread crumbs
1 small onion, chopped
3/4 teaspoon salt, divided
1-1/4 teaspoons pepper, divided
1-1/4 teaspoons garlic powder, divided
2 pounds ground beef
2 quarts chicken broth
1/3 cup chopped fresh spinach
1 teaspoon onion powder
1 teaspoon dried parsley flakes
1-1/4 cups cooked medium pasta shells

Steps:

  • In a large bowl, combine the egg, cheese, bread crumbs, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a Dutch oven, brown meatballs in small batches; drain. Add the broth, spinach, onion powder, parsley and remaining salt, pepper and garlic powder; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in pasta; heat through.

Nutrition Facts : Calories 226 calories, Fat 12g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 942mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 20g protein.

INA GARDEN'S ITALIAN WEDDING SOUP



Ina Garden's Italian Wedding Soup image

Make and share this Ina Garden's Italian Wedding Soup recipe from Food.com.

Provided by Boomette

Categories     Poultry

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 19

3/4 lb ground turkey
1/2 lb turkey sausage, casings removed
2/3 cup fresh white breadcrumbs
2 teaspoons minced garlic (about 2 medium cloves)
1/4 cup chopped fresh Italian parsley
1/2 cup freshly grated parmesan cheese
3 tablespoons milk
1 large egg, lightly beaten
kosher salt & freshly ground black pepper
2 tablespoons olive oil
1 cup minced yellow onion
1 cup diced carrot (about 3 medium)
1 cup diced celery (about 2 large stalks)
10 cups chicken broth
1/2 cup dry white wine
1 cup small shell pasta
1/4 cup minced fresh dill
8 ounces fresh Baby Spinach, trimmed, washed & patted dry
extra parmesan cheese, for serving

Steps:

  • Preheat oven to 350 degrees F.
  • Prepare meatballs: Place ground meats, bread crumbs, garlic, parsley, Parmesan, milk, egg, 1 teaspoons salt and 1/2 teaspoons pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1-inch meatballs onto a sheet pan lined with parchment paper (you'll make somewhere around 40 meatballs). Bake for 30 minutes, until cooked through and lightly browned. Set aside.
  • Prepare soup: Heat olive oil over medium-low heat in a large stock pot. Add onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken broth and wine and bring to a boil. Add pasta to the simmering broth and cook an additional 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 spinach and cook for 1 minute, until spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.

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