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.
MAMA'S ITALIAN WEDDING SOUP
This hearty soup was inspired by a soup I tasted at an Italian wedding. It is sure to please just about everyone! Serve hot with Parmesan cheese sprinkled on top.
Provided by Lalena
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
- In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.
Nutrition Facts : Calories 168.9 calories, Carbohydrate 12.7 g, Cholesterol 70.5 mg, Fat 6.9 g, Fiber 1 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 1045.1 mg, Sugar 2.2 g
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
SOUTHWEST-STYLE WEDDING SOUP
I turned leftover ground chicken into meatballs and dreamed up this cozy southwestern soup. Now my Italian family asks for it over traditional wedding soup. -Teena Petrus, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat oil over medium heat. Add carrots, celery and corn; cook until tender. Stir in stock. Increase heat to high; bring to a boil., Meanwhile, combine bread crumbs, taco seasoning, egg and chicken; mix lightly. With wet hands, shape into 1-1/2-in. balls. Reduce heat to simmer; gently drop meatballs into stock. Cook, covered, until meatballs are no longer pink, 8-10 minutes. Stir in pasta. Simmer, covered, until pasta is tender, 6-8 minutes. Sprinkle with cilantro and salt., Serve with avocado and sour cream.
Nutrition Facts : Calories 455 calories, Fat 10g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 1219mg sodium, Carbohydrate 63g carbohydrate (8g sugars, Fiber 3g fiber), Protein 29g protein.
MEXICAN WEDDING SOUP
Make and share this MEXICAN WEDDING SOUP recipe from Food.com.
Provided by Luckytrim
Categories < 4 Hours
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Brown sausage lightly in large saucepan. Spoon off all but about 2 tablespoons of fat.
- Add onion, green peppers, and garlic; cook until vegetables are tender but not brown.
- Transfer to a large soup pot;.
- Add water, tomato juice, beans, corn, spices, and chili sauce.
- Simmer covered 25 to 30 minutes, stirring occasionally.
- Add chocolate and stir in until melted and well blended.
- Add cactus and cook 15 minutes longer.
- makes a bunch.
Nutrition Facts : Calories 752.4, Fat 45.9, SaturatedFat 16.8, Cholesterol 100, Sodium 2272.7, Carbohydrate 47.7, Fiber 14.4, Sugar 4.7, Protein 40.2
MEXICAN MEATBALL SOUP
Provided by Marcela Valladolid
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.
- In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
- Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.
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20 BEST MEXICAN SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (10)Published Jul 16, 2021Category Recipe Roundup, Soup
- Mexican Lentil Soup. This vegetarian-friendly soup is packed to the brim with all kinds of veggies, spices, and more. It’s incredibly filling, and the tortilla strips give it a wonderful crunch that soup doesn’t always have.
- Chicken Enchilada Soup. Chicken enchilada soup has gained popularity in the past several years, but none of the canned versions come close to tasting as good as the homemade stuff.
- Mexican Meatball Soup. If you like thick, meaty soup with plenty of veggies, meatball soup, or albondigas soup, is the dish for you. As is true for most good soups, the ingredients list in the recipe is a little long, but most of what you need are seasonings, spices, and veggies.
- Mexican Vegetable Soup. Mexican vegetable soup is similar to any other vegetable soup. It has a vegetable broth base and plenty of garden-fresh veggies like carrots, onions, zucchini, green beans, and more.
- Black Bean Soup. Although it takes about 2 hours to cook, black bean soup couldn’t be easier to make. Aside from the beans and onions, all you need are lots and lots of spices and herbs.
- Mexican Pozole. Mexican pozole is a hearty, stick-to-your-ribs stew that contains meat, meat, and more meat. There is also hominy, chiles, and jalapenos, but the pork shoulder and broth are the main features of this dish.
- Mexican Street Corn Soup. If you’re looking for something to use up all that extra summer corn from your garden, consider making this creamy, tangy soup.
- Chicken Fajita Soup. If you take a recipe for pasta e fagioli and add chicken instead of sausage and rice instead of pasta, you’ll have something very much like chicken fajita soup.
- Slow-Cooker Sweet Potato Chocolate Mole Soup. Chocolate soup? Yes, please! Okay, so this soup has a lot more going on than just the chocolate. However, it does contain both chocolate and tequila, so it gets an A+ in my book.
- Chicken Tortilla Soup. I never knew how much I loved Trisha Yearwood until I started using her recipes. I’m not saying she’s not a talented singer because she is, but this woman was born to cook.
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