Famous Homemade Chicken Soup With Meatballs Italian Style Food

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CHICKEN SOUP WITH MINI-MEATBALLS



Chicken Soup With Mini-Meatballs image

Make and share this Chicken Soup With Mini-Meatballs recipe from Food.com.

Provided by MA HIKER

Categories     Low Cholesterol

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

3/4 lb ground turkey
1/4 cup cold water
1 egg, beaten
1/3 cup onion, finely minced
1/2 cup plain breadcrumbs
1/2 cup parmesan cheese, freshly grated
1/2 teaspoon salt
fresh ground black pepper
8 cups chicken broth
2 large carrots, chopped
1/2 onion, chopped
2 celery ribs, chopped
1 cup orzo pasta or 1 cup Italian pastina
1 (10 ounce) package fresh spinach, washed trimmed and torn into bite-size pieces

Steps:

  • In a large bowl, mix the ground turkey, water, egg, 1/3 cup onion, bread crumbs, cheese, salt and pepper to taste.
  • Shape the mixture into small 1-inch meatballs.
  • In a large pot, combine the broth, carrots, celery, 1/2 large onion and bring them to a simmer. Add the orzo and let it cook for 5 minutes (pastina takes 2 minutes), stirring frequently.
  • Add the meatballs and simmer them in broth for 15-20 minutes. Then stir in the spinach and simmer it until it's wilted, about 1 minute.
  • (I also have added fresh parsley to the soup when I have it! - about 1/4 cup chopped).

FAMOUS HOMEMADE CHICKEN SOUP WITH MEATBALLS - ITALIAN STYLE



Famous Homemade Chicken Soup With Meatballs - Italian Style image

Make and share this Famous Homemade Chicken Soup With Meatballs - Italian Style recipe from Food.com.

Provided by The Miserable Gourm

Time 4h10m

Yield 10 serving(s)

Number Of Ingredients 17

1 whole chicken
1 large onion
1 lb carrot, cleaned
4 celery ribs, cleaned
2 knorr's chicken bouillon cubes
1 knorr's vegetable bouillon cube
1 (8 ounce) can tomato sauce
8 -12 cups water
1 lb cooked egg noodles
1/2 cup grated parmesan cheese
1 lb meatloaf mix (ground pork beef veal)
1 cup seasoned bread crumbs (white or wheat)
1 tablespoon granulated garlic
1 teaspoon salt
1 teaspoon pepper
1/2 cup grated parmesan cheese
1 egg

Steps:

  • Rinse chicken and clean vegetables.
  • Cut the tops off the carrots and remove onion skin but keep whole.
  • Place chicken, vegetables, bullion, tomato sauce and enough water to cover in a large stock pot, covered, over high heat until it boils.
  • Reduce heat and tilt lid to let soup simmer about 4 hours.
  • Strain fat from top of broth.
  • Carefully remove vegetables into a bowl to let cool.
  • Carefully remove chicken, it's HOT! and let rest while you strain the broth through a metal strainer into a smaller pot.
  • Mix all meatball ingredients together in a large bowl, being careful not to over-mix. In a large saucepan, add two or three generous ladles of chicken soup broth.
  • Form small meatballs and cook in soup broth simmering until cooked, about 10 minutes. Add to strained broth.
  • While meatballs are cooking, slice carrots and celery, and shred or slice chicken and add to strained broth.
  • Now, I put some noodles into the bowl and add a ladle of soup on top and top it with grated cheese. (We're Italian. Cheese goes on everything.).
  • I do not add the noodles to the soup directly because they tend to soak up all the broth , which make it difficult to eat as leftovers. This recipe makes enough for two nights for my family of 5. I freeze half for another time.

Nutrition Facts : Calories 486, Fat 26.4, SaturatedFat 8.4, Cholesterol 138.3, Sodium 1058.6, Carbohydrate 28.5, Fiber 3.4, Sugar 5.2, Protein 32.5

THE BEST ITALIAN WEDDING SOUP



The Best Italian Wedding Soup image

We tried all-sausage meatballs but found them heavy and dense - adding ground pork keeps them light but still extremely flavorful. Wilting the escarole at the end adds a texture and freshness that you won't get from spinach or a less-sturdy green. If you really want to up the umami factor you can always toss a Parmesan rind into the broth as it simmers, but we didn't miss it when made without.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 22

3 sprigs thyme
2 bay leaves
2 sprigs oregano
1 teaspoon black peppercorns
1/2 cup panko breadcrumbs
1/3 cup finely grated Parmesan, plus more for serving
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1/4 cup heavy cream
1 large egg, beaten
4 cloves garlic, finely grated
3/4 pound ground pork
3/4 pound sweet Italian sausage, casings removed and meat broken up
2 tablespoons olive oil
1 yellow onion, diced
3 stalks celery, cut into 1/2-inch pieces
2 large carrots, peeled and cut into 1/2-inch pieces
2 large bone-in, skin-on chicken breasts
1/2 cup white wine
1 cup uncooked ditalini pasta
1/2 head escarole, torn into 2-inch pieces (about 7 cups)
1/4 cup flat-leaf parsley leaves, chopped

Steps:

  • Combine the thyme, bay, oregano and peppercorns in a 10-inch square of cheesecloth and bring the corners together to create a parcel. Tie it closed with kitchen twine.
  • Stir the panko, Parmesan, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper in a medium bowl until combined. Stir in the cream, egg and half the grated garlic until completely combined.
  • Combine the ground pork and sausage in a large bowl. Pull the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it until thoroughly mixed and no clumps remain.
  • Add the breadcrumb mixture to the meat and use the same pulling technique to mix until all the ingredients are evenly incorporated.
  • Scoop out portions of the meat mixture with a 1-ounce ice cream scoop (or use two heaping tablespoons). Roll the meat gently between your hands into balls. Arrange the balls on a rimmed baking sheet. You should have about 24 meatballs.
  • Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add half the meatballs and cook, turning and rolling occasionally, until they are lightly browned on all sides, about 5 minutes total. Remove to a plate; the meatballs will not be cooked through, just browned on the outside. Repeat with the remaining meatballs.
  • Reduce the heat to medium and add the chicken skin-side down. Cook until golden brown, about 5 minutes. Turn the chicken and add the onions, carrots, celery, remaining grated garlic. Season the chicken and vegetables with 1 tablespoon kosher salt and cook, stirring occasionally and scraping up the browned bits, until the vegetables have softened slightly, about 5 minutes.
  • Stir in the wine, scraping any browned bits from the bottom of the pan, and cook until it's almost completely evaporated, about 3 minutes. Add 8 cups water and the cheesecloth parcel and bring to a boil. Reduce the heat to low and simmer until the chicken is just cooked through, about 30 minutes.
  • Remove the chicken to a plate and let cool slightly. Shred the chicken with two forks, discarding the skin and bones.
  • Meanwhile, add the meatballs and pasta to the broth and simmer until cooked through, about 10 minutes. Remove the sachet. Stir in the escarole and shredded chicken and continue cooking until the escarole is wilted and tender, about 5 minutes. Serve topped with parsley and grated Parmesan.

CHICKEN MEATBALL SOUP



Chicken Meatball Soup image

Much like wedding soup, I have slightly modified to suit my family's taste. A favorite among even picky eaters. Serve over egg noodles.

Provided by TI2GR

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 16

1 pound ground chicken breast
½ teaspoon ground black pepper
½ teaspoon salt
⅝ cup Italian seasoned bread crumbs
1 egg, beaten
1 tablespoon vegetable oil
1 cup chopped onion
1 ½ teaspoons minced garlic
4 cups water
1 (32 fluid ounce) container chicken broth
1 ½ cups sliced carrots
1 ½ cups chopped celery
1 ½ cups sliced parsnip
½ teaspoon salt
½ teaspoon ground black pepper
2 bay leaves

Steps:

  • Turn cold water on in sink to fine stream. Using wet, bare hands, mix together ground chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, bread crumbs, and beaten egg. Shape into small meatballs, wetting hands as necessary. Place on a greased cookie sheet.
  • Bake at 400 degrees F (205 degrees C) for approximately 15 minutes. Drain on paper towels.
  • Meanwhile, saute onions and garlic in oil until tender/ clear in a large pot. Add water, broth, carrots, celery, parsnips, 1/2 teaspoon salt, 1/2 teaspoon pepper, and bay leaves. Bring to a boil. Reduce heat, and simmer about 15 to 20 minutes. Add meatballs after 10 minutes.

Nutrition Facts : Calories 430 calories, Carbohydrate 85.2 g, Cholesterol 34.8 mg, Fat 6.8 g, Fiber 10.4 g, Protein 12.7 g, SaturatedFat 0.8 g, Sodium 1730.6 mg, Sugar 25.1 g

ITALIAN CHICKEN SOUP



Italian Chicken Soup image

This satisfying soup gets its Italian flair from fennel, thyme, basil and orzo pasta. If you don't start with a low-sodium or sodium-free stock, you might want to decrease the amount of salt called for in the recipe. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 13

1 fennel bulb, chopped
1/2 cup chopped onion
2 teaspoons olive oil
2 cups hot water
4 cups reduced-sodium chicken broth
1-1/2 cups chopped carrots
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cubed cooked chicken breast
1/2 cup uncooked orzo pasta
2 tablespoons finely chopped fennel fronds

Steps:

  • In a Dutch oven, saute fennel bulb and onion in oil until fennel is tender. Add the next 7 ingredients. Bring to a boil. Reduced heat; cover and simmer for 15 minutes. , Stir in chicken and orzo. Cover and cook for 20 minutes or until orzo is tender. Stir in fennel fronds.

Nutrition Facts : Calories 279 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 829mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

CHICKEN MEATBALL SOUP RECIPE BY TASTY



Chicken Meatball Soup Recipe by Tasty image

Here's what you need: ground chicken, panko bread crumbs, large egg, grated parmesan cheese, garlic, fresh parsley, kosher salt, pepper, olive oil, white onion, carrot, celery, garlic, chicken stock, bay leaf, dry orzo pasta, swiss chard, grated parmesan cheese, kosher salt, pepper, lemon juice

Provided by Rie McClenny

Categories     Lunch

Yield 6 servings

Number Of Ingredients 21

1 lb ground chicken
½ cup panko bread crumbs
1 large egg
½ cup grated parmesan cheese
2 cloves garlic, minced
¼ cup fresh parsley, finely chopped
1 teaspoon kosher salt
½ teaspoon pepper
2 tablespoons olive oil, divided
1 cup white onion, diced
½ cup carrot, diced
½ cup celery, diced
2 cloves garlic, minced
8 cups chicken stock
1 bay leaf
1 cup dry orzo pasta
4 cups swiss chard, roughly chopped
3 tablespoons grated parmesan cheese
kosher salt, to taste
pepper, to taste
1 tablespoon lemon juice

Steps:

  • In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
  • In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
  • In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
  • Add the chicken stock and bay leaf. Cover and bring to a boil.
  • Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
  • Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
  • Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
  • Ladle into bowls and serve.
  • Enjoy!

Nutrition Facts : Calories 1425 calories, Carbohydrate 114 grams, Fat 92 grams, Fiber 4 grams, Protein 29 grams, Sugar 18 grams

HOMEMADE ITALIAN CHICKEN SOUP



Homemade Italian Chicken Soup image

Nothing chases the winter chills away like a steaming bowl of this chicken soup. It's a comforting dish that brings back memories of Mom.-John Croce Jr., Yarmouth, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 2h50m

Yield 12-14 servings (3-1/2 quarts).

Number Of Ingredients 19

4 bone-in chicken breast halves
1 large onion, halved
1 large carrot, quartered
3 celery ribs with leaves, chopped
2 cans (14-1/2 ounces each) chicken broth
2 cups water
2 chicken bouillon cubes
2 bay leaves
1 can (14-1/2 ounces) diced tomatoes, undrained
6 to 8 green onions, thinly sliced
1/2 cup chopped fresh parsley
1/4 cup ketchup
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
2 garlic cloves, minced
1/2 teaspoon pepper
2 cans (15-1/2 ounces each) kidney beans, rinsed and drained
1/4 cup grated Romano cheese

Steps:

  • In a 5-qt. Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat; leaving cover ajar, simmer for 1-1/2 hours. Remove chicken; strain and reserve broth. discard vegetables and bay leaves. When the chicken is cool enough to handle, remove skin and bones; discard. Cut chicken into bite-size pieces; set aside. Return broth to kettle; add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper; bring to a boil. Reduce heat; leaving cover ajar, simmer for 45 minutes. Add beans, cheese and chicken; heat through.

Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 651mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.

CHICKEN MEATBALLS, ITALIAN STYLE



Chicken Meatballs, Italian Style image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 1h

Yield 8 servings

Number Of Ingredients 10

1 pound boneless chicken thighs, cut into one- to two-inch chunks and frozen for about a half-hour
1 small chunk (about one ounce) not-too-hard Parmesan cheese
1/4 cup fresh parsley leaves
1 small onion or 1/2 medium onion, cut into chunks
1 egg
Salt
freshly ground black pepper
2 tablespoons extra virgin olive oil
All-purpose flour for dredging
Lemon wedges

Steps:

  • Put chicken in freezer while you prepare other ingredients. Put Parmesan, parsley and onion in a food processor and process until everything is finely chopped. Add egg, chicken and a good sprinkle of salt and pepper, and continue to pulse until the chicken is coarsely ground - finer than chopped, but not much. Shape into one-inch meatballs, pressing no more than necessary.
  • Put the oil in a large skillet over medium heat. One by one, dredge the meatballs in the flour and add to the oil. Cook, turning as necessary, until nicely browned all over, 10 to 15 minutes. Serve hot or at room temperature, with lemon wedges.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 189 milligrams, Sugar 0 grams, TransFat 0 grams

HEARTY ITALIAN MEATBALL SOUP



Hearty Italian Meatball Soup image

A very hearty, flavorful soup. Use whatever small shaped pasta you like.

Provided by Suzanne Call

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 8

Number Of Ingredients 8

3 cups water
2 (14 ounce) cans diced tomatoes with onion and garlic, undrained
2 (14 ounce) cans beef broth
1 teaspoon Italian seasoning
1 (16 ounce) package frozen cooked Italian-style meatballs
2 cups frozen Italian-blend vegetables
1 cup small star-shaped dried pasta
¼ cup grated Parmesan cheese

Steps:

  • Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.

Nutrition Facts : Calories 271.6 calories, Carbohydrate 30.8 g, Cholesterol 49.3 mg, Fat 8.9 g, Fiber 3.2 g, Protein 16.7 g, SaturatedFat 3.2 g, Sodium 498.1 mg, Sugar 1.2 g

CHICKEN MEATBALLS



Chicken meatballs image

Serve up a healthy bowlful of warming spaghetti and meatballs with this easy, family-friendly recipe. We guarantee everyone will be looking for seconds

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 11

500g skinless boneless chicken thighs , cut into pieces
100g fresh breadcrumbs
1 large egg , beaten
1 onion , grated
25g parmesan , finely grated plus more to serve
4 garlic cloves , crushed
½ small bunch oregano , finely chopped
2 tbsp olive oil , plus extra to grease tray and serve
2 x 400g cans chopped tomatoes
1 tsp sugar
300g spaghetti

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Put the chicken in a food processor and pulse until finely chopped. Scrape into a bowl and add the breadcrumbs, egg, onion, parmesan, half the crushed garlic, and half the oregano. Season really well, and mix with clean hands until everything is evenly distributed. Shape into 20 meatballs, and put onto an oiled baking tray. Brush the meatballs with 1½ tbsp oil. Bake for 20 minutes until cooked through and golden brown.
  • Meanwhile, heat the remaining ½ tbsp oil in a deep frying pan. Fry the remaining garlic for 30 secs, then add the chopped tomatoes and reserved oregano. Season with salt, pepper, and a pinch of sugar. Simmer for 10-15 mins stirring frequently, until the tomatoes break down and you get a thick sauce.
  • Bring a large pot of salted water to a boil. Add the spaghetti and cook for 10 mins until al dente.
  • Add the cooked meatballs to the tomato sauce and gently stir through. Heat for a few minutes while you drain the spaghetti and spoon into warmed pasta bowls. Serve the meatballs and sauce on top. Drizzle over a little olive oil and a grating of more parmesan, if you wish.

Nutrition Facts : Calories 627 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 44 grams protein, Sodium 0.75 milligram of sodium

ESCAROLE AND LITTLE MEATBALL SOUP



Escarole and Little Meatball Soup image

Provided by Fran McCullough

Categories     Soup/Stew     Beef     Leafy Green     Appetizer     Parmesan     Ground Beef     Fall     Escarole     Noodle     Simmer     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 13

1/2 head escarole (about 1/2 pound)
1 1/2 large carrots, chopped
12 cups chicken stock, preferably homemade
4 ounces ditalini or tubetti, or spaghetti broken into bite-size pieces
Freshly grated Parmigiano-Reggiano cheese
Meatballs
1/2 pound ground veal or beef
1/2 cup plain bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup very finely minced onion
1 large egg
1/2 teaspoon salt
Freshly ground pepper, to taste

Steps:

  • Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips. You should have about 4 cups.
  • Combine the escarole, carrots, and stock in a large pot. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
  • To make the meatballs
  • Meanwhile, combine the ground meat, bread crumbs, cheese, onion, egg, salt, and pepper in a medium bowl. Shape the mixture into tiny balls, less than 1 inch in diameter.
  • To assemble
  • When the escarole is almost tender, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. Serve hot with grated Parmigiano-Reggiano.

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Chicken Soup Recipes That Will Soothe Your Soul. by Jenny Potter. February 8, 2018 . Whether you’re looking to soothe a sore throat or warm yourself from the inside out, nothing does the job better than a bowl of chicken soup. From Alton Brown’s classic chicken noodle to slow cooker chicken tortilla soup, find the perfect chicken soup recipe right here. …
From foodnetwork.ca


BEST ITALIAN TOMATO MEATBALL SOUP | SIMPLE. TASTY. GOOD.
Season with pepper and salt. Stir and cook the carrots and onion for 5 minutes. Stir regularly. Add extra olive oil if necessary. Then add the canned tomatoes, tomato paste and chicken stock. Stir the ingredients and bring the tomato soup to a boil. Then turn the heat low and simmer the tomato soup for 40 minutes under a lid.
From junedarville.com


10 BEST ITALIAN WEDDING SOUP WITH MEATBALLS RECIPES | YUMMLY
Italian Wedding Soup Sunday Supper Movement. chopped celery, freshly ground black pepper, baby spinach, ground beef and 12 more. Italian Wedding Soup Iowa Girl Eats. celery stalks, gluten free white bread, freshly grated Parmesan cheese and 18 more.
From yummly.com


CHICKEN MEATBALLS - THE DARING GOURMET
Form into 1-inch or larger meatballs. Heat the oil in a large skillet and lightly brown on all sides. Transfer to a plate and set aside. Add the garlic to the skillet and saute for one minute. Add the tomato puree and bring to a rapid boil for 2 minutes. Add the salt, parsley and basil and simmer for another 3-5 minutes.
From daringgourmet.com


ITALIAN CHICKEN SOUP WITH MEATBALLS AND ESCAROLE
Instructions. In a large heavy bottomed pot over medium heat, heat olive oil and place carrots, onions and celery in. Cook for five minutes. Add stock, turn to medium high and cook five to ten more minutes until vegetables are almost tender. Add in meatballs, reduce heat and simmer for 5 minutes. Add in cooked chicken and simmer for one minute.
From afamilyfeast.com


ITALIAN WEDDING SOUP WITH CHICKEN ... - EASY CHICKEN RECIPES
The chicken meatballs are for sure the star of the show in this Italian Wedding Soup recipe. Made with parmesan and dried herbs they are packed full of flavor and turn this soup into a really substantial meal. They are really easy to make, and browned in the pan for added texture to the finish soup.
From easychickenrecipes.com


ITALIAN MINESTRONE SOUP WITH CHICKEN MEATBALLS - COOKING ...
Italian Minestrone Soup with Chicken Meatballs is a hybrid of two comforting soups – minestrone and Italian wedding soup. With a rich, parmesan-infused broth, tons of veggies, whole-wheat orzo, and the most tender, flavorful chicken meatballs, this is a healthy winter soup worth making over and over again.
From cookingforkeeps.com


WARM & COZY ITALIAN MEATBALL SOUP RECIPE | LITTLE SPICE JAR
COOK THE MEATBALLS: In a 4 ½ quart dutch oven (or larger) heat a tablespoon of olive oil over medium heat. When warm, add roughly half the meatballs (or whatever fits in a single layer with space between the meatballs.) Cook the meatballs, flipping as needed to brown all sides, about 6 minutes.
From littlespicejar.com


ITALIAN MEATBALL SOUP RECIPE | A FARMGIRL'S DABBLES
Remove meatballs to a bowl. for the soup: Using same pot over medium to medium-high heat, add butter and olive oil. Once shimmery, add onion, celery, carrots, mushrooms, and garlic. Sauté, stirring occasionally, about …
From afarmgirlsdabbles.com


ITALIAN MEATBALL SOUP - RECIPETIN EATS
Add chicken broth, bring to simmer and scrape the bottom of the pot to mix the brown bits into the liquid. Add remaining Soup ingredients except spaghetti. Bring to simmer, turn heat down to medium and cook for 5 minutes, stirring occasionally, scraping the bottom of the pot. Take the lid off and add spaghetti.
From recipetineats.com


BEST BAKED CHICKEN MEATBALLS (ITALIAN STYLE) | THE ...
In the same mixing bowl, now prepare the chicken meatball mixture. Add ground chicken, garlic, egg, remaining 1 ½ teaspoon thyme, Parmesan cheese, and bread crumbs. Add oregano, paprika, pinch of salt and black pepper, and 1 cup fresh chopped parsley. Drizzle a bit of extra virgin olive oil.
From themediterraneandish.com


EASY ITALIAN MEATBALL SOUP - SEASONS AND SUPPERS
Pour in can of tomatoes. Add Italian seasoning, Parmesan rind, if using, and a bit of salt and freshly ground pepper. Stir to combine. Add meatballs. Continue simmering soup another 15 minutes, to allow the flavours to come together. Add pasta and simmer a further 15 minutes, or until pasta is cooked.
From seasonsandsuppers.ca


BEST CHICKEN HEART MEATBALL SOUP RECIPE - FOOD NEWS
Best Chicken Heart Meatball Soup Recipe. Big Fat Healthy Italian Wedding Soup Recipe with Proscuitto Meatballs Spinach Tiger black pepper, organic chicken broth, pecorino romano, black pepper and 11 more Hearty Wedding Soup – Minestra Maritata The Mccallum's Shamrock Patch . To make the meatballs. Add the chicken, egg, parmesan, parsley, oregano, paprika, and a …
From foodnewsnews.com


ITALIAN WEDDING SOUP (ITALIAN MEATBALL SOUP) - RECIPE ...
For the soup. Bring the stock to a boil in a large pot over medium-high heat. Add the meatballs and escarole, reduce the heat to a simmer, and cook until the meatballs are cooked through and the escarole is tender, 5 to 8 minutes. While the meatballs and escarole are cooking, whisk the eggs and cheese in a medium bowl to blend.
From finecooking.com


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