Moms Italian Wedding Soup Recipes
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
MOM'S HOMEMADE ITALIAN WEDDING SOUP
This hearty soup is perfect year round- wintertime for a warmup or room temp in the summer made with fresh spinach. Either ground turkey or ground beef may be used for the meatballs
Provided by Keeferop
Categories European
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cook 2 chicken breasts in boiling water until cooked through. Dice or shred into bite size pieces. Set aside.
- Cook Acini di Pepe. Set aside.
- Combine ground turkey, salt, pepper, parsley, grated parm, and breadcrumbs. Form into marble size meatballs.
- Bring 10cups of chicken to a boil and add meatballs. Cook for 30 minutes.
- Add thawed spinach and cooked chicken. Cook another 10 minutes.
- Beat eggs with cheese and add very slowly drop by drop. Add drained pasta. Cook 10 minutes. Serve.
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- Mix the onion, garlic, egg, salt together in a large bowl. Add the ground pork (or mixture of pork and beef, if using), Parmesan and a few grinds of pepper. Mix together. (Cook’s note: I usually fry up a little meatball at this stage in order to be sure I have the seasoning right. This gives you a chance to adjust seasoning before you shape them all!) Using your hands, shape into little meatballs – approximately 1 inch in size. Place on cookie sheet or tray.
- Bring broth to a boil in a large pot over medium-high heat. Reduce heat to a simmer. Add the meatballs to the broth and cook until they are almost cooked through (about 5 minutes). Spoon any foam off the top.
- Whisk the eggs and cheese in a small bowl to blend. Using a wooden spoon, stir the soup in a circular motion. Slowly add the egg mixture to the soup, using the spoon to gently stir the eggs into thin threads in the broth.
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