Italian Wedding Soup Giada De Laurentiis Recipes

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STRACCIATELLA SOUP

Provided by Giada De Laurentiis

Time 16m

Yield 4 servings

Number Of Ingredients 7



Stracciatella Soup image

Steps:

  • Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.
  • Ladle the soup into bowls and serve.

6 cups reduced-sodium chicken broth
2 large eggs
2 tablespoons freshly grated Parmesan
2 tablespoons chopped flat-leaf parsley
2 tablepoons chopped fresh basil leaves
1 cup lightly packed spinach leaves, cut in thin strips
Salt and freshly ground black pepper

ITALIAN WEDDING SOUP (GIADA DE LAURENTIIS' RECIPE)

Make and share this Italian Wedding Soup (Giada De Laurentiis' Recipe) recipe from Food.com.

Provided by Sandylee

Categories     Meat

Time 35m

Yield 1 pot, 8 serving(s)

Number Of Ingredients 15



Italian Wedding Soup (Giada De Laurentiis' Recipe) 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 cheese
8 ounces ground beef
8 ounces ground pork
fresh ground black pepper
12 cups low sodium chicken broth
1 lb curly endive lettuce, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoons freshly grated parmesan cheese, plus extra for garnish
salt & freshly ground black pepper

PASTINA SOUP

Provided by Giada De Laurentiis

Time 35m

Yield 4 servings

Number Of Ingredients 12



Pastina Soup image

Steps:

  • Heat a medium saucepan over medium heat. Add the olive oil, celery, carrot and shallots and cook, stirring often, about 5 minutes, or until softened.
  • Add the thyme, 1/4 teaspoon salt, the parmesan rind, chicken stock and 1 cup water. Bring to a simmer and cook for 10 minutes.
  • Add the pasta and stir with a wooden spoon to prevent it from sticking to the pan. Return to a simmer and cook 8 to 10 minutes more, or until the pasta is cooked and the liquid is slightly thickened.
  • Remove the thyme sprigs and parmesan rind. Stir in the peas. Ladle the soup into bowls and top with grated parmesan and lemon zest, if desired.

1 tablespoon extra-virgin olive oil
1 stalk celery, finely chopped
1 carrot, finely chopped
2 shallots, minced
3 sprigs thyme
Kosher salt
1 2-inch piece parmesan cheese rind
1 quart chicken stock (homemade or low-sodium)
1 1/4 cups star-shaped pastina
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese
1 teaspoon grated lemon zest (optional)

GIADA'S "HOUSE" SOUP

Provided by Giada De Laurentiis

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 15



Giada's

Steps:

  • Heat the olive oil in a large soup pot over medium heat. Add the leek, chopped carrot and fennel and season with 1/2 teaspoon salt and the pepper flakes. Saute slowly until the vegetables are very soft but not browned, about 3 minutes.
  • Add the white beans and farro and toast for a minute or two, then add the tomatoes with their juices and the chicken stock, thyme, parmesan rind and 4 cups water. Bring to a boil, then reduce the heat to a steady simmer. Cook, stirring occasionally, about 1 1/2 hours, or until the beans are tender but not mushy; they should be firm and separate. Season with salt.
  • Add the kielbasa, kale and sliced carrot. Cook until the kale and carrot are tender, about 15 minutes. Remove and discard the thyme sprigs and parmesan rind. Serve with a drizzle of olive oil, a sprinkle of grated parmesan and a squeeze of lemon, if you like.

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 leek, white and tender green parts only, finely chopped
2 carrots, 1 finely chopped, 1 sliced
1/2 fennel bulb, finely chopped
Kosher salt
1/2 teaspoon red pepper flakes
3/4 cup dried small white beans, such as navy
1/2 to 3/4 cup farro
1 15-ounce can diced tomatoes
2 quarts chicken stock (homemade or low-sodium)
2 to 3 sprigs thyme
1 2-inch piece parmesan cheese rind
13 ounces turkey or Polska kielbasa, cut into half-moons
4 to 5 large leaves Tuscan kale, ribs removed, chopped (about 2 cups)
Grated parmesan cheese and fresh lemon juice, for serving (optional)

ITALIAN VEGETABLE SOUP

Provided by Giada De Laurentiis Bio & Top Recipes

Time 1h5m

Yield 6 servings

Number Of Ingredients 10



Italian Vegetable Soup image

Steps:

  • Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about 8 minutes. Add the garlic and saute until tender, about 2 minutes. Stir in the zucchini and artichokes. Season the vegetables with salt and pepper. Saute until the zucchini are tender, about 10 minutes. Add the vegetable broth. Stir in the thyme and cook for 2 minutes. Cover the pot and bring the soup to a simmer. Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes. Increase the heat to medium-high. Add the noodles and cook until al dente, stirring constantly, about 5 minutes.
  • Ladle the soup into bowls. Sprinkle with Parmesan and serve.

1/4 cup extra-virgin olive oil
2 leeks (white and pale green parts only), chopped
2 garlic cloves, minced
6 zucchini, thinly sliced crosswise
2 (13 3/4-ounce) cans quartered artichoke hearts packed in water, drained
Salt and freshly ground black pepper
10 cups vegetable broth
1 tablespoon chopped fresh thyme leaves
4 ounces dried wide egg noodles
Freshly grated Parmesan

ITALIAN WEDDING SOUP - GIADA DE LAURENTIIS

I took this amazing soup by Giada DeLaurentiis and added my own spin on it. The meatballs in this soup are so wonderful because of the combination of pork & beef. I've substituted frozen spinach for the traditional kale because I prefer it, but you can add the kale if you'd like. This is a "must try" recipe!

Provided by kelycarter_

Categories     European

Time 50m

Yield 10 serving(s)

Number Of Ingredients 15



Italian Wedding Soup - Giada De Laurentiis image

Steps:

  • Meatballs:.
  • Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork.
  • Shape the meat mixture into "marble-sized" meatballs. Place on a baking sheet.
  • Soup:.
  • Bring the broth to a boil in a large pot over medium-high heat.
  • Add the meatballs and simmer until the meatballs are cooked through.
  • Add spinach.
  • Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion and drizzle the egg mixture into the moving broth to form thin stands of egg.
  • 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 fresh Italian parsley, chopped
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1/3 cup breadcrumbs
1/2 cup grated parmesan cheese
1/2 lb ground beef
1/2 lb ground pork
fresh ground black pepper
12 cups chicken broth
2 (10 ounce) packages frozen chopped spinach, defrosted
2 large eggs
2 tablespoons freshly grated parmesan cheese, plus extra for garnish
salt and pepper

ITALIAN WEDDING SOUP

Make and share this Italian Wedding Soup recipe from Food.com.

Provided by MizzNezz

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10



Italian Wedding Soup image

Steps:

  • In soup pot on med heat, bring broth to a boil.
  • In bowl mix beef, pork, 3 eggs, crumbs, basil, parsley, and 1/2 cup parmesan.
  • Mix well and form into tiny bite size balls.
  • Drop the balls into the broth.
  • Add escarole.
  • When meatballs rise to the top, they are cooked, (7-8 minutes).
  • When ecsarole is wilted it is done.
  • In another bowl, mix the remaining eggs with the remaining parmesan.
  • Add to soup, stirring continuously, until cooked through.

Nutrition Facts : Calories 626.7, Fat 37.2, SaturatedFat 15, Cholesterol 349.4, Sodium 1711.2, Carbohydrate 21.4, Fiber 6.1, Sugar 3, Protein 49.2

8 cups chicken broth
3/4 lb ground beef
3/4 lb ground pork
8 eggs, divided
1 cup dry breadcrumbs
2 teaspoons basil
1 teaspoon parsley
1/2 cup grated parmesan cheese
1 cup grated parmesan cheese
2 heads escarole, cleaned and chopped

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