Wintertime Italian Wedding Soup Recipes

WINTERTIME ITALIAN WEDDING SOUP

Steps:

• Heat oil in a pot over medium-high heat, a turn of the pan
• Brown garlic, onion and lemon slices to caramelize surfaces then add herbs, peppercorns, stock, water and, most importantly, the large piece of rind
• Simmer 20 minutes then cool and strain
• Combine breadcrumbs and cream, and let stand for a few minutes
• Fluff moist breadcrumbs with fingertips and add to ground pork in mixing bowl
• Add salt, white pepper, egg, nutmeg, garlic, grated cheeses, EVOO and combine well
• Bring fortified stock to a low boil, add 3/4-inch rolled meatball/dumplings to the stock as you roll them
• Simmer 3-4 minutes then add pasta and cook 3-4 minutes more
• Wilt greens into soup, add lemon juice and serve in shallow bowls

ITALIAN STYLE WINTER SOUP

Steps:

• Heat oil in a large pot over medium heat. Add garlic and onion and saute for 3 minutes, or until tender. Add the sausage, browning well on all sides, about 5 minutes.
• Add the chicken stock, oregano, basil and parsley. Bring to a boil, reduce heat to low and simmer for 1 hour.
• Add the rice and simmer for 30 more minutes. Finally, add the cream, stirring well. Remove from heat and let soup rest for 5 minutes before serving.

ITALIAN WEDDING SOUP I

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.