Italian Wedding Soup Ii Recipes

Steps:

• In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.
• In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.
• Return to boil;reduce heat to medium.
• Cook at slow boil for 10 minutes or until orzo is tender.
• Stir frequently to avoid sticking.
• Serve with additional Parmesan cheese sprinkled on top.

Steps:

• Heat 2 teaspoons vegetable oil in a large, heavy pot over high heat; brown beef shank slice in hot oil until seared and browned on both sides, about 3 minutes per side. Add onion, carrot, celery, water, bay leaf, 3 cloves peeled garlic, and black peppercorns; bring mixture to a simmer. Reduce heat to low and simmer until meat falls off the bone and stock turns brown in color, 4 to 5 hours. Add more water if beef stock level gets below about 5 cups.
• Place beef short ribs into freezer until firm and very cold, about 15 minutes. Cut meat into cubes and return to freezer until almost frozen, about 30 more minutes.
• Whisk egg with parsley, 2 cloves garlic, and cream in a bowl. Stir in bread crumbs and 1/4 cup Parmigiano-Reggiano cheese.
• Place partially-frozen beef cubes into food processor and pulse with with 1/3 teaspoon salt and 1/8 teaspoon black pepper until beef is coarsely ground, 5 to 10 pulses. Pulse in bread crumb mixture until mixture is finely ground, about 5 more pulses. Transfer meat to a bowl, cover with plastic wrap, and refrigerate.
• Strain beef stock into a large soup pot, discarding beef and vegetables. Mix chicken broth into beef stock and whisk in tomato paste. Bring broth mixture to a simmer and season with salt and black pepper to taste. Stir kale into broth; simmer kale until tender, about 15 minutes.
• Scoop 2-teaspoon portions of the meat mixture and roll into meatballs.
• Pour pastina into the simmering soup, cook for 5 minutes, and gently add meatballs. Simmer until meatballs are cooked through and tender, about 15 minutes. Serve in bowls garnished with a pinch of black pepper or a sprinkle of shredded Parmigiano-Reggiano cheese.

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.

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.

Steps:

• In a large bowl, combine eggs and bread crumbs. Crumble beef and sausage 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° for 15-18 minutes or until no longer pink. , Meanwhile, in a Dutch oven, saute the carrots, celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, spinach, basil, soup mix, ketchup, thyme and bay leaves. , Drain meatballs on paper towels. Bring soup to a boil; add meatballs. Reduce heat; simmer, uncovered, for 30 minutes. Add pasta; cook 13-15 minutes longer or until pasta is tender, stirring occasionally. Discard bay leaves.

Steps:

• In a large bowl, combine eggs and bread crumbs. Crumble beef and sausage over mixture; mix well. Shape into 3/4-inch balls.
• Place meatballs on a greased rack in a foil-lined 15-inch 10-inch x 1-inch baking pan. Bake at 350 degrees for 15-18 minutes or until no longer pink.
• Meanwhile, in a soup kettle or Dutch oven, sauté carrots, celery, onion and garlic in oil until tender.
• Stir in the broth, spinach, basil, soup mix, ketchup, thyme and bay leaves.
• Drain meatballs on paper towels.
• Bring soup to a boil; add meatballs.
• Reduce heat; simmer, uncovered for 30 minutes.
• Add pasta; cook 13-15 minutes longer or until tender, stirring occasionally.
• Discard bay leaves before serving.

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.

Steps:

• In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Using 1 tablespoon for each, roll mixture into balls.
• In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3 to 4 minutes. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes.
• Add as much escarole to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water if desired; season with salt and pepper. Serve soup sprinkled with more Parmesan.