Easy Italian Wedding Soup Food

EASY ITALIAN WEDDING SOUP

Steps:

• In 3-quart saucepan, heat broth and water to boiling. Add pasta and meatballs; return to boiling. Cook 7 to 9 minutes or until pasta is almost tender. Do not drain.
• Add spinach and pizza sauce; cook 1 to 2 minutes longer or until thoroughly heated. If desired, sprinkle individual servings with grated Parmesan cheese.

ITALIAN WEDDING SOUP

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.

ITALIAN WEDDING SOUP

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 I

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.

EASY ITALIAN WEDDING SOUP

Steps:

• In a large bowl, combine the egg, bread crumbs, parsley, 1 tablespoon Parmesan cheese, onion powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 3/4-in. meatballs. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° until no longer pink, 8-10 minutes; drain., Cook pasta according to package directions; drain. In a large saucepan, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans and spinach. Stir in pasta, meatballs and remaining salt and pepper. , Cook until spinach is tender and meatballs are heated through. Garnish with remaining Parmesan cheese.

EASY ITALIAN WEDDING SOUP

Steps:

• Bring broth and one cup water to a boil in a large saucepan.
• Add pasta and meatballs.
• Return to a boil; cook 7 to 9 minutes or until pasta is done.
• Do Not Drain.
• Reduce heat; stir in spinach and pizza sauce.
• Cook one to two minutes or until thoroughly heated.
• I like to top mine with a little bit of shredded Mozzarella.

MINESTRA MARITATA (ITALIAN WEDDING SOUP)

Steps:

• Heat 1 tablespoon oil in a large pot over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes.
• Add broth, cover and bring to a boil. Add orzo, oregano and salt; cover and cook, stirring occasionally, until the orzo is just tender, about 9 minutes.
• Stir in meatballs and spinach; cook until the meatballs are heated through and the spinach is wilted, 2 to 4 minutes.
• Serve sprinkled with cheese and drizzled with the remaining 3 tablespoons oil.

EASY ITALIAN WEDDING SOUP

Steps:

• I like to cook the orzo separately and then add it to the soup at the end.
• Put the rest of the ingredients in a large stock pot and bring to a boil and then simmer for at least an hour.
• When serving, put soup in bowls and sprinkle with parmesan cheese if desired, you could also serve it with Italian bread for slopping up the broth.

OUR BEST 30+ CLASSIC ITALIAN SOUP RECIPES (+PASTINA SOUP)

Steps:

• Boil the chicken broth and add the pasta, cooking for 5-8 minutes.
• Pour the soup into a bowl.
• Top with olive oil and cheese.
• Serve with rosemary sprig.

ITALIAN WEDDING SOUP

Steps:

• For the meatballs:
• Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper.
• Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
• Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total.
• Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (note that meatballs won't be cooked through at this point, they'll continue to cook through in the soup).
• For the soup:
• While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until veggies have softened about 6 - 8 minutes, add garlic and saute 1 minute longer.
• Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to light boil (about medium or medium-low).
• Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking. Serve warm, sprinkle each serving with parmesan cheese.

EASY ITALIAN WEDDING SOUP

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.

CROCK POT ITALIAN WEDDING SOUP

Steps:

• To make the meatballs, mix together the grated onion, nutritional yeast, salt, garlic powder, and almond flour in a large bowl until well combined. Add the meat, stirring until all the ingredients are well incorporated, clean hands work best, being careful not to overmix.
• Roll the mixture into 1-inch balls. Set aside.
• To a 6-quart slow cooker add the onion, celery, carrot, escarole (or kale), garlic, salt, stock, and water, stirring to combine. Add the meatballs and stir gently to combine.
• Cover and cook on high for 4-5 hours or low for 6-7 hours.
• At the end of the cooking time, whisk the egg in a small bowl. Uncover and pour the egg in while the soup is still simmering, stirring until ribbons form. Add the lemon juice and spinach, stirring to wilt the spinach.
• Taste and add additional salt or lemon juice to taste.
• Make the meatballs by following step 1 above.
• Heat 1 tablespoon olive oil over medium high heat in a large pot or dutch oven. Add the onion and a pinch of salt, stirring to combine. Cook for 4-5 minutes or until the onions soften, stirring occasionally.
• Add the carrot, celery, garlic, and salt. Cook for an additional 3-4 minutes, stirring occasionally.
• Add the escarole (or kale), stock, water, and meatballs. Cover, bring to a boil, then reduce to a simmer.
• Cook for 30-40 minutes or until the meatballs are cooked through and the vegetables are very tender.
• Uncover and follow steps 5-6 above.

EASY ITALIAN WEDDING SOUP

Steps:

• In large saucepan, bring broth and water to a boil. Add pasta and meatballs; return to a boil. Cook 7 to 9 minutes or until pasta is almost tender. Do not drain.
• Add spinach and pizza sauce; cook 1 to 2 minutes or until thoroughly heated.
• If desired, sprinkle individual servings with grated Parmesan cheese.