Italian Wedding Soup Ina Garten Recipes

Steps:

• Preheat the broiler. Line a rimmed baking sheet with foil. Combine the ground turkey, ricotta, pesto, parmesan, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Mix with your hands until just combined. Form into 24 small meatballs (about 1 tablespoon each); transfer to the prepared baking sheet. Broil until lightly browned, 5 to 7 minutes.
• Meanwhile, heat the olive oil in a medium Dutch oven or pot over medium-high heat. Add the onion, garlic, Italian seasoning and 1/2 teaspoon salt. Cook, stirring, until the onion is softened, about 3 minutes. Stir in the chicken broth, 2 cups water, the escarole and ditalini. Cover and bring to a boil, then partially uncover and reduce the heat to maintain a gentle simmer. Cook until the pasta is al dente, about 10 minutes.
• Add the meatballs and simmer, uncovered, until warmed through, about 3 minutes. Season with salt and pepper. Drizzle each serving with olive oil and sprinkle with parmesan and parsley.

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:

• Preheat the oven to 350 degrees.
• For the meatballs, place ground chicken.chicken sausage, bread crumbs, garlic, parsley, Pecorino Romano, Parmesan, milk, egg, 1 teaspoon salt, and 1/4 tsp.pepper in a bowl and combine gently with a fork.
• Line a sheet pan with parchment paper. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto the sheet pan. You should have about 40 meatballs.
• 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 cheese.

Steps:

• Preheat oven to 350 degrees F.
• Prepare meatballs: Place ground meats, bread crumbs, garlic, parsley, Parmesan, milk, egg, 1 teaspoons salt and 1/2 teaspoons pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1-inch meatballs onto a sheet pan lined with parchment paper (you'll make somewhere around 40 meatballs). Bake for 30 minutes, until cooked through and lightly browned. Set aside.
• Prepare soup: Heat olive oil over medium-low heat in a large stock pot. Add onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken broth and wine and bring to a boil. Add pasta to the simmering broth and cook an additional 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 spinach and cook for 1 minute, until spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.

Steps:

• In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. Mix well and form into bite-size balls. Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top, they are cooked, about 6 to 7 minutes. When escarole is wilted it is done. In a separate bowl, combine the remaining 5 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.

Steps:

• In a medium (32-ounce) reusable oven-safe silicone container, combine the chicken broth, tortellini, Parmesan rinds and sausage. Seal the container tightly and freeze until ready to use, up to 3 months.
• Preheat the oven to 400 degrees F.
• Unzip the container seal one-fourth of the way (so it is three-fourths of the way closed) and place the container standing up on a baking sheet. Bake until the sausage is cooked through and the broth is simmering slightly, 45 to 50 minutes.
• Open the container carefully. Remove and discard the Parmesan rinds. Add the escarole and gently stir. Ladle the soup into 2 bowls, evenly distributing the tortellini, escarole and meatballs. Garnish with pepper, a drizzle of olive oil and grated Parmesan cheese.

Steps:

• Preheat the oven to 350 degrees F.
• To make 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 or small portion scoop, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (Makes about 40 meatballs.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
• While the meatballs ar baking, prepare the soup broth: heat the olive oil over medium-low heat in a large pot. Add the onion, carrots, and celery and saute until softened, about 5 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, and add salt and pepper if needed. 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.