Calabrian Holiday Soup Recipes
CALABRIAN HOLIDAY SOUP
My family is from the Italian region of Calabria; our version of Italian wedding soup has been handed down through the generations. We serve this soup with the Christmas meal as well as at weddings. -Gwen Keefer, Sylvania, Ohio
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 9
Steps:
- Place chicken in a 6-qt. stockpot; add water to cover. Slowly bring to a boil. Reduce heat; simmer, covered, 2-3 hours. Meanwhile, in a large bowl, mix 1-1/2 teaspoons salt, oregano, basil and 1 teaspoon pepper. Add beef; mix lightly but thoroughly. Shape into 1/2-in. balls., Remove carcass from stockpot; cool. Return broth to a simmer; add meatballs. Cook, uncovered, 8-10 minutes or until meatballs are cooked through., Remove meat from carcass; shred meat with two forks and return to pot. Discard carcass and skin. Bring broth to a boil; stir in rice and spinach. Reduce heat; simmer, covered, 5 minutes. Drizzle beaten eggs into soup, stirring constantly. Stir in remaining salt and pepper.
Nutrition Facts : Calories 318 calories, Fat 14g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 606mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein.
BACCALA ALLA CALABRESE
Provided by Food Network
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a large pot, saute the onions in the olive oil over medium heat until they are translucent, about 3 to 4 minutes. Add the garlic and saute 1 minute. Add the tomatoes, olives, bay leaves, and basil and allow to simmer for roughly 10 minutes. Add the chicken stock, baccala and potatoes; allow to simmer for another 10 to 15 minutes or until potatoes are tender. Season with salt and pepper, to taste and serve immediately.
CALABRIAN MUSHROOM SOUP
From the book "Cooks Library: Pasta & Italian" which I got off of Freecycle.org from a lady moving to India. From the book "Cooks Library: Pasta & Italian" which I got off of Freecycle.org from a lady moving to India.
Provided by ThatSouthernBelle
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet and cook the onion for 3-4 minutes, or until soft and golden.
- Wipe each mushroom with a damp cloth and cut any large mushrooms into smaller, bite-size pieces. (Mushrooms absorb water which can lessen their flavor.).
- Add the mushrooms to the skillet, stirring quickly to coat them in the oil.
- Add the milk to the skillet, bring to a boil, cover and leave to simmer for about 5 minutes.
- Gradually sitr in the hot vegetable bouillon.
- Under a preheated broiler, toast the bread on both sides until golden.
- Mix together the butter and garlic and then spoon generously over the toast.
- Place the toast in the bottom of a large tureen or divide it among 4 individual serving bowls and pour over the hot soup.
- Top with the grated Gruyere cheese and serve at once.
Nutrition Facts : Calories 593, Fat 28.2, SaturatedFat 12.7, Cholesterol 55.9, Sodium 858.6, Carbohydrate 65.8, Fiber 3.8, Sugar 1.5, Protein 19
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