Famous Italian Wedding Soup Food

ITALIAN WEDDING SOUP

Steps:

• For the meatballs: Put the bread, garlic, onion, 1/2 teaspoon salt and a few grinds of black pepper in a food processor and pulse until very finely ground. Add the parsley and pulse until finely chopped. Add the egg and pulse until combined. Add the beef, pork and Parmesan and pulse until very well mixed. Transfer the mixture to a bowl. Line a rimmed baking sheet with parchment or foil. Roll the mixture into 1-inch meatballs, transferring them to the prepared baking sheet.
• For the soup: Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add half of the meatballs and cook, stirring gently occasionally, until browned on most sides and just cooked through, 3 to 4 minutes. Remove the meatballs to the baking sheet (they will cook again so don't worry about contamination). Repeat with the remaining meatballs.
• Add the carrot, celery and onion to the pot and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the chicken broth, Parmesan rind if using, 1/2 teaspoon salt and a few grinds of black pepper and bring to a brisk simmer. Add the pasta or couscous and cook according to the package instructions for al dente.
• Add the escarole and meatballs to the soup and return to a simmer. Simmer until the escarole is slightly wilted, about 2 minutes. Remove the Parmesan rind and discard. Sprinkle with the parsley and top with a drizzle of extra-virgin olive oil. Serve with more Parmesan on the side.

ITALIAN WEDDING SOUP

Steps:

• Preheat the broiler. Line a rimmed baking sheet with foil. Combine the ground turkey, ricotta, pesto, parmesan, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Mix with your hands until just combined. Form into 24 small meatballs (about 1 tablespoon each); transfer to the prepared baking sheet. Broil until lightly browned, 5 to 7 minutes.
• Meanwhile, heat the olive oil in a medium Dutch oven or pot over medium-high heat. Add the onion, garlic, Italian seasoning and 1/2 teaspoon salt. Cook, stirring, until the onion is softened, about 3 minutes. Stir in the chicken broth, 2 cups water, the escarole and ditalini. Cover and bring to a boil, then partially uncover and reduce the heat to maintain a gentle simmer. Cook until the pasta is al dente, about 10 minutes.
• Add the meatballs and simmer, uncovered, until warmed through, about 3 minutes. Season with salt and pepper. Drizzle each serving with olive oil and sprinkle with parmesan and parsley.

FAMOUS ITALIAN WEDDING SOUP

Steps:

• In a large bowl stir together first 6 ingredients.
• Stir in cheese and bread crumbs.
• Mix in meats with your hands.
• Roll into 1 inch meatballs (about 75).
• Place on baking sheet.
• Bring broth to a boil in a large pot over medium high heat.
• Add meatballs and escarole and simmer about 10 minutes.
• Whisk eggs and cheese in a bowl; then add to soup slowly stirring with a fork to form thin strands of egg about 1 minute.
• Season with salt and pepper.

ITALIAN WEDDING SOUP

Steps:

• In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. Mix well and form into bite-size balls. Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top, they are cooked, about 6 to 7 minutes. When escarole is wilted it is done. In a separate bowl, combine the remaining 5 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.

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.

THE BEST ITALIAN WEDDING SOUP

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.

CROCK POT ITALIAN WEDDING SOUP

Steps:

• Meatballs: Preheat oven to 350 degrees.
• Mix all ingredients together.
• Form into very small balls (I get approximately 90 meatballs from 1 pound ground beef. I bake mine on a nonstick cookie sheet and turn them half-way through the cooking time).
• Bake about 10-15 minutes, until the meatballs have browned but are still soft (watch closely).
• Remove from oven and drain on paper towel, if necessary.
• Soup: Place all of the ingredients, except the pasta and escarole or spinach, into the crock pot with meatballs.
• Cook on low for 8 hours (Add pasta and escarole or spinach during the last hour of cooking and salt to taste, if necessary).
• Remove bay leaves.
• Top each serving with grated parmesan or romano cheese.
• Note: The meatballs must be prepared before being put into the crock pot (make them the night before and put them in the refrigerator, or even keep a batch in the freezer. I basically prepare as much as I can in advance so all I have to do is just put it all in the crock pot in the morning).

BRIDGET'S ITALIAN WEDDING SOUP

Steps:

• Combine first eight ingredients.
• Form into LITTLE meatballs (there will be a lot of them).
• Fry in batches in the pot you will be preparing the soup.
• When all the meatballs are fried remove from the pot and add the chicken broth.
• Scrape any brown bits from the bottom of the pot.
• Add the meatballs, spinach, pasta, and carrots to the broth.
• Bring to a boil.
• Cook till the meatballs are done and sp is the pasta.
• ENJOY, ENJOY!

ITALIAN WEDDING SOUP

Steps:

• In soup pot on med heat, bring broth to a boil.
• In bowl mix beef, pork, 3 eggs, crumbs, basil, parsley, and 1/2 cup parmesan.
• Mix well and form into tiny bite size balls.
• Drop the balls into the broth.
• Add escarole.
• When meatballs rise to the top, they are cooked, (7-8 minutes).
• When ecsarole is wilted it is done.
• In another bowl, mix the remaining eggs with the remaining parmesan.
• Add to soup, stirring continuously, until cooked through.

ITALIAN WEDDING SOUP

Steps:

• In a large bowl, combine eggs and bread crumbs. Crumble beef and sausage over mixture; mix well. Shape into 3/4-inch balls.
• Place meatballs on a greased rack in a foil-lined 15-inch 10-inch x 1-inch baking pan. Bake at 350 degrees for 15-18 minutes or until no longer pink.
• Meanwhile, in a soup kettle or Dutch oven, sauté carrots, celery, onion and garlic in oil until tender.
• Stir in the broth, spinach, basil, soup mix, ketchup, thyme and bay leaves.
• Drain meatballs on paper towels.
• Bring soup to a boil; add meatballs.
• Reduce heat; simmer, uncovered for 30 minutes.
• Add pasta; cook 13-15 minutes longer or until tender, stirring occasionally.
• Discard bay leaves before serving.