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
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.
BUCA DI BEPPO LENTIL SOUP
I have taken many of Buca di Beppo cooking classes and also bought the cook-book. This a great soup and easy to make.
Provided by Polly W
Categories < 4 Hours
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Bring the stock to a boil.
- Add lentils, carrot, onion,celery,sausage and sage.
- Turn heat down to med and cook for about 1 hour or until the soup thickens.
- Stir in tomatoes salt and pepper to taste.
- Serve soup in individual bowls with a little extra virgin olive oil.
Nutrition Facts : Calories 549.7, Fat 21.7, SaturatedFat 7.4, Cholesterol 43.1, Sodium 935, Carbohydrate 53.7, Fiber 24.6, Sugar 4.5, Protein 34.7
ITALIAN WEDDING SOUP
I used to work for Buca di Beppo years ago; they served Italian Wedding Soup for special occasions. This is my version of it, and the best part--it's a cinch to make! (Wedding Soup is a very old, almost religious tradition in Italy. The Italians throw small pasta--pastini--instead of rice or birdseed; thus,it is honored in this soup. It is considered good luck for the bride and groom to consume this soup, preferably in the presence of loved ones, either the day before or the day of their wedding.)
Provided by Battle in Seattle
Categories Clear Soup
Time 40m
Yield 5 quarts, 15 serving(s)
Number Of Ingredients 12
Steps:
- In a large stockpot over medium high heat, saute meatballs and chicken until cooked through. (I usually start with the meatballs, then remove them while I cook the chicken in their fat. If there isn't enough fat to saute chicken, that's when to add an appropriate amount of olive oil.).
- When meatballs and chicken have finished cooking, add the garlic, red pepper flakes and diced red pepper. Saute over medium heat for one minute.
- Add chicken broth and bring to soft boil over medium high heat.
- Add spinach and cooked pasta and heat until spinach wilts.
- Salt and pepper to taste.
- Ladle into bowls, and garnish each serving with 1-2 tbls. grated cheese. You may also garnish with additional roasted red peppers, if desired.
- NOTE: Do not add the pasta until right before serving, or it will get large and mushy from absorbing a lot of the broth. If making the soup in advance, omit the pasta until you're ready to serve. Then, heat the mix and add the pasta as directed.
Nutrition Facts : Calories 294.9, Fat 13.4, SaturatedFat 5.7, Cholesterol 47.5, Sodium 1113.5, Carbohydrate 21.6, Fiber 1.3, Sugar 1.4, Protein 20.7
BUCA DI BEPPO PORCHETTA RUSTICA (COPYCAT)
I love food from Buca and found this on channel 3 news website. I cannot wait to make it at home to see if it as fabulous as it is in the restaurant! Serve it up with Garlic Mash.....yum!
Provided by Cook4_6
Categories Pork
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place the pork loin in baking pan, fat side down.
- Combine salt, pepper and rosemary in small bowl.
- Rub pork with olive oil, then season both sides with seasoning mixture.
- Bake pork loin, fat side up, in a 350° convection oven with the wind on.
- Rotate pork after 30 minutes.
- Cook pork another 20 minutes and check internal temperature. The pork is done when the thickest part of the loin reaches an internal temperature of 140°.
- When pork is almost done, place the butter in a sauté pan and melt over medium heat. Do not allow butter to burn.
- Add shallots and sauté until they are translucent.
- Deglaze pan with the red wine. Bring to a boil, add brown sugar, cinnamon, filberts, blueberries and capers and reduce sauce to a glaze.
- Slice pork approximately 3/8 of an inch thick or to your desired portion size.
- Transfer pork to plate and ladle sauce over meat.
- Serve with roasted vegetables and enjoy!
- *You can substitute toasted pecans if filberts or hazelnuts are not available to you.
Nutrition Facts : Calories 457.2, Fat 31.5, SaturatedFat 10.6, Cholesterol 100.9, Sodium 469.6, Carbohydrate 6.2, Fiber 0.7, Sugar 3.9, Protein 30.8
BUCA DI BEPPO ITALIAN WEDDING SOUP
Found this posted on another website, and posting it to make later. It comes from the Chef at Buca, and seems easier than my family recipe for this Zuppa.
Provided by Cook4_6
Categories European
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- SAUSAGE MEATBALL PROCEDURE: Preheat oven to 350 degrees.
- Roll 5 oz. of sausage into miniature meatballs.
- Place on a well-oiled cookie sheet and bake in oven for 5 minutes.
- Remove and let cool. Set aside.
- PASTINA PROCEDURE: Bring 6 cups of water to a boil. Add 1 lb. Pastina. Cook until al dente (approximately 10 min.). Strain and set aside.
- CHICKEN TENDER PROCEDURE: Slice 4 oz. of boneless chicken breast into strips.
- Brush cookie sheet with olive oil, and lay out chicken strips.
- Sprinkle with salt, pepper and oregano.
- Bake in preheated oven at 350 degrees for 5 minutes. Remove and let cool. Set aside.
- TO SERVE -- Heat chicken stock. When boiling add cooked chicken, sausage meatballs, chopped escarole and Pastina.
- In a separate bowl mix 2 fresh eggs and 1/2 cup of Romano cheese.
- Add the egg/Romano cheese mixture to the boiling soup and stir gently. Cook one more minute until egg mixture is firm.
- Pour into bowls and garnish with diced red peppers and Romano cheese.
Nutrition Facts : Calories 266.2, Fat 13.6, SaturatedFat 6.1, Cholesterol 108.3, Sodium 779.3, Carbohydrate 12.9, Fiber 0.4, Sugar 5.5, Protein 21.8
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