MY BIG SCRUMPTIOUS GREEK WEDDING SOUP
This recipe is a knock-off of the traditional Italian wedding soup. Interestingly enough, the original dish of fame is not served at weddings at all; the name refers to the "marriage" of greens and meat in a clear broth. Here, substituting shrimp balls for the traditional ground beef meatballs makes it a healthy alternative. Using canned broth makes this a very quick and filling dinner entree -- even speedier if the shrimp balls are prepared in advance. The leftovers are delicious!
Provided by FLKeysJen
Categories One Dish Meal
Time 32m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Shell and devein the shrimp. With a towel, pat thoroughly dry. Chop in a food processor or blender. Blend in the egg whites, cheeses, garlic and cornstarch until it becomes a paste-like consistency. Roll into 1-inch balls. (Step #1 can be done in advance of meal time.).
- In a large saucepan, heat chicken broth on high. As soon as it starts boiling, carefully drop in shrimp balls one by one. Stir in orzo, lemon juice and chick peas. The liquid will stop boiling but as soon as it starts again, reduce heat to medium. Add basil. Cook for 10 minutes or until orzo is tender.
- Ladle soup into individual bowls and grate fresh parmesan cheese on top. Serve with warm pita bread cut in triangles.
Nutrition Facts : Calories 598.9, Fat 20.2, SaturatedFat 11.2, Cholesterol 231.8, Sodium 2426.8, Carbohydrate 50.3, Fiber 5.7, Sugar 4.3, Protein 51.5
GREEK WEDDING SOUP
This Rachael Ray recipe is a take on the classic Italian version. I am listing this recipe as printed, however I made a few changes that we really enjoyed. First, I did half beef and half lamb in the meatballs. I had kale in the garden so that went in as well as a splash of half n half. Additional stock maybe necessary if you like a brothy soup or you can cut down on the amount of orzo as it absorbs quit a bit of broth as it sits. I finished the soup with homemade croutons. This was a real winner.
Provided by MacChef
Categories Greek
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a deep skillet or dutch oven, bring the chicken stock to a boil. Lower a bring to a simmer.
- Meanwhile, in a large bowl, combine the lamb, half of the parsley, the breadcrumbs, feta, egg, garlic and oregano. Season with salt and pepper. Mix well and form into 1 inch balls. Add to the chicken stock along with the orzo and cook gently for 8 minutes.
- Stir in the lemon zest, lemon juice, remaining parsley and mint.
Nutrition Facts : Calories 643.2, Fat 33.8, SaturatedFat 14.4, Cholesterol 144, Sodium 1791.6, Carbohydrate 42.9, Fiber 2.7, Sugar 3.5, Protein 38.7
FAT GRANNY'S MINESTRONE SOUP
Fresh vegetables, beans, and pasta are simmered in a seasoned tomato broth. Serve with garlic cheese bread and a fresh tossed green salad.
Provided by styx1017
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h10m
Yield 6
Number Of Ingredients 25
Steps:
- Combine Italian seasoning, onion powder, garlic powder, celery seed, parsley, thyme, basil, oregano, salt, black pepper, and bay leaf in a small bowl.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Heat olive oil and butter together in a large saucepan over medium-high heat; cook and stir carrot, celery, and onion until heated through, 2 to 3 minutes. Add garlic, green bell pepper, red bell pepper, zucchini, and Italian seasoning mixture; stir to combine.
- Stir tomatoes and their juice, tomato sauce, three bean salad, green beans, and chicken stock into seasoned vegetable mixture. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors are blended, about 30 minutes. Stir in elbow macaroni before serving.
Nutrition Facts : Calories 398 calories, Carbohydrate 41.9 g, Cholesterol 41.4 mg, Fat 23.7 g, Fiber 10.1 g, Protein 8.8 g, SaturatedFat 11 g, Sodium 1524.6 mg, Sugar 17.6 g
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- In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in meatballs, carrots and orzo; simmer 10 to 12 minutes, stirring occasionally, until meatballs are cooked through and orzo is tender. Stir in spinach; return to simmering.
- In bowl, beat remaining 2 eggs and lemon juice with whisk until frothy; slowly add 1 cup of the simmering stock, and beat to combine. Transfer back to saucepan. Cook and stir about 2 minutes or until thickened. Garnish with cheese.
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