Vegan Italian Wedding Soup Recipes
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 (VEGETARIAN)
Before I became vegetarian, I loved Italian Wedding Soup, but I can't have it now, so I made this recipe for myself and I thought someones else might enjoy it.
Provided by vegetarianfreak
Categories Clear Soup
Time 50m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- 1. For the BROTH: Boil water. Put the onion, carrot, celery and in the water. Simmer for 30-60 minute
- 2. For the MEATBALLS: Put all meatball ingredients in a bowl and combine thoroughly. Form little balls and put on and un-greased baking sheet. Stick in the oven for 10 min or until slightly crispy.
- 3. In the last 10 minute of the simmer, add the spinach and pasta to the water. Cooking the pasta in the broth will give the pasta more flavor.
- 4. Add the 'meatballs' to the broth and cook for five minute.
- 5. Take out the onion and chop it. Use half to put in the soup. Save the other half. Serve warm.
Nutrition Facts : Calories 95.1, Fat 0.6, SaturatedFat 0.1, Sodium 58.8, Carbohydrate 19.4, Fiber 1.8, Sugar 2.7, Protein 3.2
VEGAN ITALIAN WEDDING SOUP
Don't let the name fool you, this is not served at Italian weddings. Wikipedia says of it's origin, "The term "wedding soup" is a mistranslation of the Italian language phrase "minestra maritata," which is a reference to the fact that green vegetables and meats go well together." This soup has so much going on to delight your taste buds. The "meaty" and chewy meatballs, kale, vegetable corkscrew pasta, mushrooms and the savory broth for all of this to swim in.
Provided by Sharon123
Categories Rice
Time 1h10m
Yield 7 serving(s)
Number Of Ingredients 18
Steps:
- NOTE: The meatballs need to be prepared differently for this soup. Omit 1 Tablespoon of the olive oil and replace it with 1 tablespoon of water. We want to make the meatballs smaller for this soup so instead of making the meatballs with 2 tablespoons for each meatball measure them out using 1/2 a tablespoon. Also, cook 10 minutes on each side instead of 15 minutes like the recipe originally states.
- In a large pot sweat the onion, mushrooms and garlic with the olive oil and 2 tablespoons of the soy sauce, on medium heat, until the onions are transparent. Add to the pot the water, kale, cooking sherry, fennel, Italian seasoning, garlic and onion powder, bay leaf, sugar and liquid smoke and the rest of the soy sauce. Cook this for 25 to 30 minutes, until the kale gets done, on medium heat, covered. The last 5 minutes of cooking add the corkscrew noodles.
- Last, add the meatballs and tomato sauce and turn the heat up to high and cook an additional 3 minutes.
Nutrition Facts : Calories 152.4, Fat 2.6, SaturatedFat 0.4, Sodium 503.2, Carbohydrate 21.5, Fiber 2.5, Sugar 5, Protein 5.1
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