STRACCIATELLA SOUP
Provided by Giada De Laurentiis
Time 16m
Yield 4 servings
Number Of Ingredients 7
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.
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
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.
GIADA'S "HOUSE" SOUP
Provided by Giada De Laurentiis
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
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
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.
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