THE BEST ITALIAN WEDDING SOUP
We tried all-sausage meatballs but found them heavy and dense - adding ground pork keeps them light but still extremely flavorful. Wilting the escarole at the end adds a texture and freshness that you won't get from spinach or a less-sturdy green. If you really want to up the umami factor you can always toss a Parmesan rind into the broth as it simmers, but we didn't miss it when made without.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Combine the thyme, bay, oregano and peppercorns in a 10-inch square of cheesecloth and bring the corners together to create a parcel. Tie it closed with kitchen twine.
- Stir the panko, Parmesan, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper in a medium bowl until combined. Stir in the cream, egg and half the grated garlic until completely combined.
- Combine the ground pork and sausage in a large bowl. Pull the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it until thoroughly mixed and no clumps remain.
- Add the breadcrumb mixture to the meat and use the same pulling technique to mix until all the ingredients are evenly incorporated.
- Scoop out portions of the meat mixture with a 1-ounce ice cream scoop (or use two heaping tablespoons). Roll the meat gently between your hands into balls. Arrange the balls on a rimmed baking sheet. You should have about 24 meatballs.
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add half the meatballs and cook, turning and rolling occasionally, until they are lightly browned on all sides, about 5 minutes total. Remove to a plate; the meatballs will not be cooked through, just browned on the outside. Repeat with the remaining meatballs.
- Reduce the heat to medium and add the chicken skin-side down. Cook until golden brown, about 5 minutes. Turn the chicken and add the onions, carrots, celery, remaining grated garlic. Season the chicken and vegetables with 1 tablespoon kosher salt and cook, stirring occasionally and scraping up the browned bits, until the vegetables have softened slightly, about 5 minutes.
- Stir in the wine, scraping any browned bits from the bottom of the pan, and cook until it's almost completely evaporated, about 3 minutes. Add 8 cups water and the cheesecloth parcel and bring to a boil. Reduce the heat to low and simmer until the chicken is just cooked through, about 30 minutes.
- Remove the chicken to a plate and let cool slightly. Shred the chicken with two forks, discarding the skin and bones.
- Meanwhile, add the meatballs and pasta to the broth and simmer until cooked through, about 10 minutes. Remove the sachet. Stir in the escarole and shredded chicken and continue cooking until the escarole is wilted and tender, about 5 minutes. Serve topped with parsley and 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 (ZUPPA MARITATA)
This is a super delicious soup. There are many different recipes for this soup that vary a little from each other, but I feel that this is the best one. Try to use Parmesanno-Reggiano Cheese, as it's truly the "King of all Cheeses".
Provided by Alan Leonetti
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- To make Meatballs:.
- Stir ingredients together in a bowl and blend.
- Using 1/2 teaspoon for each, shape the meatball mixture into little tiny meatballs.
- Place the meatballs onto a large plate or baking sheet and set aside.
- To make the Soup:.
- In a large pot, bring the broth to a boil over medium-high heat.
- Add the meatballs and spinach and simmer until the meatballs are cooked, about 5 to 6 minutes.
- Add in the rice or barley.
- In a medium size bowl, whisk the egg and cheese to blend.
- Stir the soup in a circular motion as you gradually drizzle the egg and cheese mixture into the moving broth, stirring gently with a fork to form thin strands of egg, for about 1 minute.
- Season the soup to taste with salt and pepper. Ladle the soup into individual bowls and garnish with Parmesanno-Reggiano cheese if desired.
Nutrition Facts : Calories 409.2, Fat 16.9, SaturatedFat 6.4, Cholesterol 156.2, Sodium 1672.6, Carbohydrate 32.6, Fiber 0.9, Sugar 1.7, Protein 28.6
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.
More about "italian wedding soup zuppa maritata recipes"
MINESTRA MARITATA CON FAGIOLI BIANCHI (ITALIAN WEDDING …
From eatingwell.com
MINESTRA MARITATA (ITALIAN WEDDING SOUP) RECIPE - THE …
From thespruceeats.com
A DELICIOUS ITALIAN WEDDING SOUP RECIPE - MINESTRA …
From forthefeast.com
WEDDING SOUP: A PERFECT MATCH OF MEAT AND VEG - LA …
From lacucinaitaliana.com
Estimated Reading Time 3 mins
MINESTRA MARITATA (EASY ITALIAN WEDDING SOUP) RECIPE
ITALIAN WEDDING SOUP - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
MINESTRA MARITATA (ITALIAN WEDDING SOUP) - EATINGWELL
From eatingwell.com
CLASSIC ITALIAN WEDDING SOUP RECIPE - CUCINABYELENA
From cucinabyelena.com
SLOW COOKER ITALIAN WEDDING SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
ITALIAN WEDDING SOUP RECIPE WITH MEATBALLS, CHICKEN …
From e-rcps.com
ITALIAN WEDDING SOUP RECIPE - EVOLVING TABLE
From evolvingtable.com
ITALIAN WEDDING SOUP | MINESTRA MARITATA | MANTITLEMENT
From mantitlement.com
WEDDING SOUP / ZUPPA DI NOZZE | CIAO ITALIA
From ciaoitalia.com
ITALIAN WEDDING SOUP RECIPE - YOUTUBE
From youtube.com
ITALIAN WEDDING SOUP (MINESTRA MARITATA) - SANDRA VALVASSORI
From sandravalvassori.com
HOW TO MAKE ITALIAN WEDDING SOUP - THE PROUD ITALIAN
From theprouditalian.com
BEST ITALIAN WEDDING SOUP RECIPE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
MINESTRA MARITATA (THE ORIGINAL ITALIAN “WEDDING SOUP”)
From memoriediangelina.com
You'll also love