Rosemaries Italian Style Soup Recipes

ITALIAN WEDDING SOUP

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 CHICKEN SOUP

Steps:

• Bring a large pot of water to a boil and add salt. Cook the pasta in the boiling water according to the package directions; do not overcook. Drain and rinse in cold water to cool. Toss in 1 tablespoon of the olive oil and set aside.
• Put the chicken pieces in a large pot or Dutch oven and cover in the chicken broth. Bring to a boil, lower to a simmer and cook, covered, for 45 to 50 minutes.
• Remove the chicken pieces from the pot, shred the meat and set aside. Discard the bones and skin. Skim the fat from the stock, then strain the stock and set aside.
• In a new pot, add the remaining 1 tablespoon olive oil and saute the bell peppers, celery, jalapenos, onion and oregano over medium heat until the vegetables are tender and golden brown, about 10 minutes. Add the tomatoes with their liquid and the reserved chicken stock and shredded chicken. Bring to a boil, then reduce to a simmer. Add the cooked pasta and cream and stir to combine. Turn off the heat.
• Serve with lots of Parmesan on the top--the more the better--and crusty Italian bread is good too.

ROSEMARIE'S ITALIAN STYLE SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and celery and saute for 5 to 10 minutes, or until tender.
• Reduce heat to medium low, add the tomatoes and the water and break the tomatoes apart with your hands in the pot. Then simmer for 10 minutes.
• Stir in the basil, chickpeas and pasta and simmer for 15 to 20 more minutes, or until all ingredients are heated through.

ROSEMARIE'S ITALIAN STYLE SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and celery and saute for 5 to 10 minutes, or until tender.
• Reduce heat to medium low, add the tomatoes and the water and break the tomatoes apart with your hands in the pot. Then simmer for 10 minutes.
• Stir in the basil, chickpeas and pasta and simmer for 15 to 20 more minutes, or until all ingredients are heated through.

HEARTY ITALIAN SOUP

Steps:

• In a large saucepan, cook the sausage, onion and green pepper until sausage is browned; drain. Stir in the tomatoes, water, tomato sauce, sugar, bouillon and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. , Stir in macaroni. Cover and simmer 10-15 minutes longer or until macaroni is tender. Sprinkle with cheese.

ROSEMARIE'S ITALIAN STYLE SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and celery and saute for 5 to 10 minutes, or until tender.
• Reduce heat to medium low, add the tomatoes and the water and break the tomatoes apart with your hands in the pot. Then simmer for 10 minutes.
• Stir in the basil, chickpeas and pasta and simmer for 15 to 20 more minutes, or until all ingredients are heated through.

TRADITIONAL ITALIAN WEDDING SOUP

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.