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 WITH MEATBALLS
This soup is just wonderful. It's so filling and chock-full of veggies. I first simmered up a batch of this soup when it was featured in our local newspaper, the Palm Beach Post Times. You can also substitute chicken sausage, rolled up into little balls, for the meatballs here.-Amy McGowen, Jupiter, Florida
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 7 servings (1-3/4 quarts).
Number Of Ingredients 17
Steps:
- In a large bowl, combine the egg white, bread crumbs and Italian seasoning. Crumble pork 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° until a thermometer reads 160°, 15-18 minutes. , Meanwhile, in a Dutch oven, saute the carrots, celery, parsnip and onion in oil until tender. Stir in the broth, herbes de Provence, pepper flakes and pepper. , Drain meatballs on paper towels. Bring soup to a boil; add meatballs. Reduce heat; simmer, uncovered, for 20 minutes. Add orzo; cook until pasta is tender, stirring occasionally, 8-10 minutes longer. Add spinach; cook and stir until spinach is wilted. Sprinkle with cheese and parsley. , Freeze option: Do not add orzo or spinach. Cool soup; transfer to freezer containers and freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a large saucepan; bring to a boil. Add orzo, then proceed with recipe as directed.
Nutrition Facts : Calories 281 calories, Fat 10g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 615mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
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 (CHICKEN MEATBALLS)
I was asked to make a soup without the traditional beef meatballs and adapted it with chicken. By all concerned it seems that this came off very well and to many better than the traditional.
Provided by bggio
Categories European
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- pre heat oven to 325 degrees.
- Blend the ground chicken, salt, pepper, oregano, parsley, bread crumbs, romano, garlic until nicely blended (depending on your ground chicken it may be very moist and more bread crumbs may be needed to form balls better).
- Form the blended mixture into 1/2 inc meat balls and place in oven for 10 minutes.
- Boil the broth during baking meat and add meat after baking for 10 minutes.
- Add pasta then spinach and boil until pasta is ready approx 10 minutes.
- salt/pepper and romano to taste upon serving.
Nutrition Facts : Calories 162.5, Fat 4.1, SaturatedFat 1.3, Cholesterol 34.7, Sodium 1012.4, Carbohydrate 11.9, Fiber 1.5, Sugar 1.4, Protein 18.6
ITALIAN WEDDING SOUP WITH VENISON MEATBALLS
I'm always looking for new ways to use the ground venison in the freezer and this is one of my favorites. The Italian sausage not only adds just the right amount of fat that venison needs but it is also seasoned so well that you don't need to add a lot of extra herbs to the soup. Leftovers hold up nicely. The pasta holds its texture and doesn't absorb all of the broth when refrigerated overnight.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 19
Steps:
- Combine venison, sausage, bread crumbs, 1/2 cup Parmesan cheese, parsley, and egg in a large bowl; mix until evenly combined. Form mixture into fifty 1-inch meatballs.
- Heat oil in a large skillet over medium-high heat. Add meatballs and cook for 4 minutes, flipping halfway, to get an even brown on all sides. Transfer with tongs to a paper towel-lined plate.
- Heat oil for soup in a large soup pot. Add celery, carrot, and onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add broth and bring to a boil. Stir in pasta, oregano, and meatballs. Reduce heat, cover, and cook for 10 minutes.
- Turn heat off and let soup sit for 5 minutes. Stir in spinach and lemon juice. Ladle into bowls, season with salt and pepper, and garnish with Parmesan cheese.
Nutrition Facts : Calories 332.4 calories, Carbohydrate 31.7 g, Cholesterol 67.9 mg, Fat 13.6 g, Fiber 2 g, Protein 19.5 g, SaturatedFat 4.2 g, Sodium 1537.6 mg, Sugar 4.1 g
TRADITIONAL ITALIAN WEDDING SOUP
You don't have to be Italian to love this easy-to-make soup with tiny round pasta! Add homemade meatballs but use ready-made stock and rotisserie chicken.-Mary Sheetz, Carmel, Indiana
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 253 calories, Fat 10g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 797mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.
ITALIAN WEDDING SOUP WITH CHICKEN MEATBALLS
This was from Barefoot Contessa on the Food Network. The original recipe called for both ground chicken and chicken sausage. I adjusted the amount of ground chicken for the meatball recipe so that I did not have to use packaged chicken sausage as it was very expensive. I also adjusted the spices.
Provided by Susan M.
Categories < 60 Mins
Time 55m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees.
- For the meatballs,.
- In a large bowl combine ground chicken, bread crumbs, garlic, parsley, Pecorino Romano, Parmesan, fennel seeds, milk, egg, salt, and pepper.
- Combine gently with a fork.
- Line a sheet pan with parchment paper.
- With a teaspoon, drop 1 to 1 1/4-inch meatballs onto 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.
- Notes.
- You can also subsitute escarole for spinach in this recipe.
- Gran Pandano is a less expersive parm cheese Only parm cheese from a certain area and certain cows can be stamped parm reggiano the King of cheeses in Italy.
- To make quick meatballs, divide up meat mixture into quarters. Roll each quarter into a long log and then cut into pieces. You can then roll the pieces into meatballs (or not - shape doesn't matter in the soup).
Nutrition Facts : Calories 231.6, Fat 7.8, SaturatedFat 2.1, Cholesterol 59.7, Sodium 571.2, Carbohydrate 18.7, Fiber 1.6, Sugar 4.8, Protein 19.3
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ITALIAN WEDDING SOUP - ONCE UPON A CHEF
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Cuisine ItalianTotal Time 1 hr 20 minsCategory DinnerCalories 359 per serving
- Make the meatballs: Preheat the oven to 350°F. Line a baking sheet with aluminum foil and set an oven-proof roasting rack over top. Spray the rack generously with nonstick cooking spray.
- In a large bowl, beat the egg with the chives, sage and garlic. Add the remaining meatball ingredients and mash with your hands until evenly combined. Roll the mixture into tablespoon-size balls (about 1-inch in diameter) and place on the prepared rack. Bake for 15 to 18 minutes, or until lightly browned and cooked through. Set aside.
- Meanwhile, start the soup. In a large soup pot or Dutch oven over medium heat, heat the olive oil. Add the onions, carrots, and celery and cook, stirring frequently, until the vegetables are softened, about 8 minutes. Add the chicken broth, beef broth, water, wine, bay leaf, salt and pepper and bring to a boil. Add the pasta and cook, uncovered, at a gentle boil until the pasta is al dente, 8 to 10 minutes (or according to package directions). Taste the soup and adjust the seasoning, if necessary. Reduce the heat to low and add the spinach and meatballs. Simmer for a few minutes, until the spinach is wilted and the meatballs are warmed through. Ladle into bowls and serve with grated Parmigiano Reggiano.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months but wait until you reheat the soup to add the pasta. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender.
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