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.
ITALIAN WEDDING SOUP I
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
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
ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS
Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on (homemade is ideal, but store-bought works well too), then pack the meatballs with flavor (garlic and parsley) and staying power (egg, panko and cheese, to gently bind them together). Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat celery and carrots into the broth, but for a quick weeknight meal, you won't miss them here. If speed is your game, roll the mixture into 12 large meatballs-or opt for 20 smaller ones if serving kids (mini meatballs will cook through even faster). Either way, finish with a healthy dose of olive oil, lemon, cheese and dill, or any fresh Italian herb you may have on hand.
Provided by Sarah Copeland
Categories dinner, easy, quick, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
- Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
- Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.
- Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
- Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt. Season with salt and pepper to taste.
- Divide the soup among four bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.
Nutrition Facts : @context http, Calories 669, UnsaturatedFat 19 grams, Carbohydrate 49 grams, Fat 29 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 8 grams, Sodium 1797 milligrams, Sugar 13 grams, TransFat 0 grams
ITALIAN WEDDING SOUP
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
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 WEDDING SOUP FIREHOUSE STYLE
Comfort food on a cold, raw, windy day. My fellow jakes love this on a busy, cold workday. Hope you do too.
Provided by Ladderman229
Categories Chicken Breast
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Put chicken broth in large pot on med. high.
- Add chicken, carrots, celery, onion, tomatoes, parsley and meatballs.
- Reduce heat to simmer.
- Add salt to taste.
- Remove chicken after 1-1/2 hours, dice, then return to pot.
- Cook tortellini and egg noodles according to directions, drain and add to pot.
- Simmer for another 1/2 hour.
- Add escarole last 5 mins., stir to mix.
- Turn off heat, serve with your favorite bread or loaf, cheese, and enjoy.
ITALIAN WEDDING SOUP - SOUTHERN STYLE
This is a Southern take on the traditional Italian Wedding Soup. It's from My Family Table by John Besh. This is the version from his PBS TV show. He suggests that this soup be served with corn bread.
Provided by PanNan
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Add the diced onion, 1 clove sliced garlic, egg and rice to the sausage in a mixing bowl. Wet your hands a bit and roll the sausage meat into small meatballs.
- Heat the bacon drippings in a large heavy-bottomed saucepan over medium-high heat. Sear the meatballs quickly in the bacon fat, so that they are well-browned. Add the chicken broth, 1 clove sliced garlic, red pepper flakes, tomatoes, tomato sauce, and black-eyed peas and bring to a boil. Simmer a few minutes and add the greens, thyme and basil and continue to simmer slowly until the soup is hot and the meatballs and rice are done. Taste and season well with salt and pepper.
- Divide the meatballs among 6 soup bowls and ladle soup into each bowl.
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