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
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
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
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
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
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.
ITALIAN WEDDING SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the onion and carrots and cook, stirring, until slightly softened, about 4 minutes. Add half of the garlic and 1 teaspoon each Worcestershire sauce and sage; cook 1 minute. Add the chicken broth, 3 cups water and the parmesan rind and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.
- Meanwhile, mix the pork, breadcrumbs, 1 tablespoon grated parmesan, the remaining garlic and the remaining 1 teaspoon each Worcestershire sauce and sage in a bowl. Form into 1-inch meatballs.
- Increase the heat to medium high and bring the soup to a boil. Stir in the orzo and cook 6 minutes. Add the meatballs and cook until they are firm and float to the top, about 4 more minutes. Stir in the spinach and cook until wilted, about 1 more minute. Ladle the soup into bowls and top with parmesan.
Nutrition Facts : Calories 350, Fat 18 grams, SaturatedFat 6 grams, Cholesterol 62 milligrams, Sodium 304 milligrams, Carbohydrate 29 grams, Fiber 5 grams, Protein 19 grams
ITALIAN WEDDING SOUP
Make and share this Italian Wedding Soup recipe from Food.com.
Provided by LikeItLoveIt
Categories Clear Soup
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.
- In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.
- Return to boil;reduce heat to medium.
- Cook at slow boil for 10 minutes or until orzo is tender.
- Stir frequently to avoid sticking.
- Serve with additional Parmesan cheese sprinkled on top.
Nutrition Facts : Calories 295, Fat 10, SaturatedFat 3.6, Cholesterol 84.5, Sodium 1214, Carbohydrate 24.4, Fiber 2.1, Sugar 2.7, Protein 24.6
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