ITALIAN WEDDING SOUP
Ina Garten uses chicken meatballs and vegetables in her version of classic Italian Wedding Soup, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 1h15m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
- In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 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 the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
THE BEST ITALIAN WEDDING SOUP
We tried all-sausage meatballs but found them heavy and dense - adding ground pork keeps them light but still extremely flavorful. Wilting the escarole at the end adds a texture and freshness that you won't get from spinach or a less-sturdy green. If you really want to up the umami factor you can always toss a Parmesan rind into the broth as it simmers, but we didn't miss it when made without.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Combine the thyme, bay, oregano and peppercorns in a 10-inch square of cheesecloth and bring the corners together to create a parcel. Tie it closed with kitchen twine.
- Stir the panko, Parmesan, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper in a medium bowl until combined. Stir in the cream, egg and half the grated garlic until completely combined.
- Combine the ground pork and sausage in a large bowl. Pull the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it until thoroughly mixed and no clumps remain.
- Add the breadcrumb mixture to the meat and use the same pulling technique to mix until all the ingredients are evenly incorporated.
- Scoop out portions of the meat mixture with a 1-ounce ice cream scoop (or use two heaping tablespoons). Roll the meat gently between your hands into balls. Arrange the balls on a rimmed baking sheet. You should have about 24 meatballs.
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add half the meatballs and cook, turning and rolling occasionally, until they are lightly browned on all sides, about 5 minutes total. Remove to a plate; the meatballs will not be cooked through, just browned on the outside. Repeat with the remaining meatballs.
- Reduce the heat to medium and add the chicken skin-side down. Cook until golden brown, about 5 minutes. Turn the chicken and add the onions, carrots, celery, remaining grated garlic. Season the chicken and vegetables with 1 tablespoon kosher salt and cook, stirring occasionally and scraping up the browned bits, until the vegetables have softened slightly, about 5 minutes.
- Stir in the wine, scraping any browned bits from the bottom of the pan, and cook until it's almost completely evaporated, about 3 minutes. Add 8 cups water and the cheesecloth parcel and bring to a boil. Reduce the heat to low and simmer until the chicken is just cooked through, about 30 minutes.
- Remove the chicken to a plate and let cool slightly. Shred the chicken with two forks, discarding the skin and bones.
- Meanwhile, add the meatballs and pasta to the broth and simmer until cooked through, about 10 minutes. Remove the sachet. Stir in the escarole and shredded chicken and continue cooking until the escarole is wilted and tender, about 5 minutes. Serve topped with parsley and grated Parmesan.
ITALIAN WEDDING SOUP WITH CHICKEN MEATBALLS
This easy recipe for Italian Wedding Soup with Chicken Meatballs is packed full of healthy ingredients and is hearty and filling.
Provided by Becky Hardin
Categories Soup
Time 1h
Number Of Ingredients 24
Steps:
- In a large bowl add ground chicken, breadcrumbs, parmesan, thyme, salt, black pepper, egg, ground oregano, ground coriander and milk
- Mix all the ingredients well with you hands, until meatball mixture is combined
- Use an ice-cream scoop to portion and shape meat mixture for meatballs. Shape further with your hands into little balls
- In a large pot, add the extra virgin olive oil on medium heat. Add the meatballs. Brown for 5 minutes on two-three sides until golden brown. This is easier when done in two batches
- Remove meatballs and set aside
- Add chopped carrots, onion, celery and garlic
- Saute for 5-6 minutes
- Add white wine and simmer for 2 minutes
- Add chicken broth
- Add meatballs, bay leaves, oregano and acini di pepe pasta. Simmer for 20 minutes.
- Add spinach leaves, red pepper flakes and parmesan and let simmer for another 10 minutes.
- Serve with some squeezed lemon and extra parmesan
Nutrition Facts : Calories 444 kcal, Carbohydrate 32 g, Protein 29 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 1075 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
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
THE BEST ITALIAN WEDDING SOUP WITH CHICKEN MEATBALLS
Italian wedding soup with chicken meatballs is filling, hearty and so tasty. It's a chicken meatball soup which is made from scratch. You will love this traditional Italian soup with acini de pepe pasta. This mini meatball soup is such a wonderfully fresh dish!
Provided by Bella
Time 1h20m
Number Of Ingredients 30
Steps:
- In a bowl mix together the ground chicken, breadcrumbs, heavy cream, parmesan cheese, egg, and all of the spices until fully combined.
- Spoon a small amount of the chicken mixture into the palm of your hand. Roll the mixture into a ball about 1" in size. Set the ball down on a tray then repeat until all of the mixture has been formed into meatballs.
- In the bottom of a soup pot, melt the butter and oil over medium high heat. Working in batches as to not overcrowd, sear the meatballs on all sides. Once all sides have been seared remove the meatballs from the pot.
- Once all of the meatballs have been seared, leave the pot on the heat and pour in the carrots, onions, celery, and soup seasonings (except for the fresh parsley).
- Sauté the vegetables for 5 minutes, then add in the garlic and sauté for another 5 minutes.
- Pour in the white wine vinegar, juices from ½ of the lemon, and chicken broth, bring to a light boil.
- Add the meatballs back into the soup, let boil for minutes.
- Add the Acini de Pepe pasta and cook until tender.
- Carefully taste the soup and add in any additional seasoning as preferred. Depending on the type of chicken broth you used, you may need to add extra salt at this time.
- Add in the spinach and fresh parsley just before serving.
- Garnish with fresh parsley and a slice from the remaining ½ of the lemon.
Nutrition Facts : Calories 362 kcal, Carbohydrate 32 g, Protein 23 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 103 mg, Sodium 1803 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving
ITALIAN WEDDING SOUP (CHICKEN MEATBALLS)
I was asked to make a soup without the traditional beef meatballs and adapted it with chicken. By all concerned it seems that this came off very well and to many better than the traditional.
Provided by bggio
Categories European
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- pre heat oven to 325 degrees.
- Blend the ground chicken, salt, pepper, oregano, parsley, bread crumbs, romano, garlic until nicely blended (depending on your ground chicken it may be very moist and more bread crumbs may be needed to form balls better).
- Form the blended mixture into 1/2 inc meat balls and place in oven for 10 minutes.
- Boil the broth during baking meat and add meat after baking for 10 minutes.
- Add pasta then spinach and boil until pasta is ready approx 10 minutes.
- salt/pepper and romano to taste upon serving.
Nutrition Facts : Calories 162.5, Fat 4.1, SaturatedFat 1.3, Cholesterol 34.7, Sodium 1012.4, Carbohydrate 11.9, Fiber 1.5, Sugar 1.4, Protein 18.6
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