Wedding Soup Meatballs Recipes

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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



Italian Wedding Soup image

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.

1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

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



Italian Wedding Soup image

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.

3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed

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



Italian Wedding Soup with Meatballs image

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

1 large egg white
1/4 cup panko bread crumbs
1 teaspoon Italian seasoning
1/2 pound ground pork
2 medium carrots, chopped
2 celery ribs, chopped
1 medium parsnip, peeled and chopped
1 small onion, finely chopped
2 tablespoons olive oil
6 cups reduced-sodium chicken broth
3 teaspoons herbes de Provence
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1 cup uncooked orzo pasta
1 package (6 ounces) fresh baby spinach
1/4 cup shredded Parmesan cheese
1/4 cup minced fresh parsley

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



Italian Wedding Soup With Turkey Meatballs image

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

12 cups chicken broth
2 tablespoons olive oil, plus additional for greasing and serving
1 pound lean ground turkey
1/2 cup panko bread crumbs
1/3 packed cup fresh parsley leaves, finely chopped
1 egg, lightly beaten
3 to 4 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese, plus more for serving
3/4 cup orzo, ditalini, acini di pepe or another small soup pasta
3 packed cups baby spinach or kale, thinly sliced
1 lemon, zested and halved
1/4 cup fresh dill, oregano or basil, roughly chopped (optional)

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



Italian Wedding Soup I image

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

½ pound extra-lean ground beef
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
½ teaspoon dried basil
½ teaspoon onion powder
5 ¾ cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
⅓ cup finely chopped carrot

ITALIAN WEDDING SOUP WITH SAUSAGE MEATBALLS

This recipe is sponsored by SC Johnson. This soup is all about convenience at its finest, without having to sacrifice flavor. I always have a good chicken broth handy in my fridge, but with a few add-ins, we can repurpose humble ingredients into a well-rounded meal that's ready at a moment's notice.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 6



Italian Wedding Soup with Sausage Meatballs image

Steps:

  • In a medium (32-ounce) reusable oven-safe silicone container, combine the chicken broth, tortellini, Parmesan rinds and sausage. Seal the container tightly and freeze until ready to use, up to 3 months.
  • Preheat the oven to 400 degrees F.
  • Unzip the container seal one-fourth of the way (so it is three-fourths of the way closed) and place the container standing up on a baking sheet. Bake until the sausage is cooked through and the broth is simmering slightly, 45 to 50 minutes.
  • Open the container carefully. Remove and discard the Parmesan rinds. Add the escarole and gently stir. Ladle the soup into 2 bowls, evenly distributing the tortellini, escarole and meatballs. Garnish with pepper, a drizzle of olive oil and grated Parmesan cheese.

2 1/2 cups chicken broth
12 to 16 frozen cheese tortellini (about 3 ounces)
Two 1-inch chunks Parmesan rind, plus freshly grated Parmesan cheese for garnishing
1 large or 2 small sweet Italian sausage links (about 5 ounces), casing removed and meat rolled into small meatballs (about 1 teaspoon each)
1 cup thinly sliced escarole
Freshly ground black pepper and extra-virgin olive oil, for garnishing

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



Italian Wedding Soup with Venison Meatballs image

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

½ pound ground venison
½ pound bulk Italian sausage
½ cup bread crumbs
½ cup finely shredded Parmesan cheese
2 tablespoons chopped fresh parsley
1 large egg
1 tablespoon olive oil
1 tablespoon olive oil
2 ribs celery, sliced
1 large carrot, chopped
1 medium onion, chopped
1 tablespoon minced garlic
2 (32 ounce) cartons chicken broth
1 cup acini di pepe pasta
2 teaspoons chopped fresh oregano leaves
½ (6 ounce) package fresh baby spinach
1 tablespoon lemon juice
salt and ground black pepper to taste
¼ cup finely shredded Parmesan cheese

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