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.
ITALIAN WEDDING SOUP
Provided by Valerie Bertinelli
Time 45m
Yield 4 servings
Number Of Ingredients 21
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.
CHEF JOHN'S ITALIAN WEDDING SOUP
Don't wait for a wedding to make this delicious and comforting soup with kale, tiny pasta, and tender little beef meatballs.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 6h10m
Yield 8
Number Of Ingredients 25
Steps:
- Heat 2 teaspoons vegetable oil in a large, heavy pot over high heat; brown beef shank slice in hot oil until seared and browned on both sides, about 3 minutes per side. Add onion, carrot, celery, water, bay leaf, 3 cloves peeled garlic, and black peppercorns; bring mixture to a simmer. Reduce heat to low and simmer until meat falls off the bone and stock turns brown in color, 4 to 5 hours. Add more water if beef stock level gets below about 5 cups.
- Place beef short ribs into freezer until firm and very cold, about 15 minutes. Cut meat into cubes and return to freezer until almost frozen, about 30 more minutes.
- Whisk egg with parsley, 2 cloves garlic, and cream in a bowl. Stir in bread crumbs and 1/4 cup Parmigiano-Reggiano cheese.
- Place partially-frozen beef cubes into food processor and pulse with with 1/3 teaspoon salt and 1/8 teaspoon black pepper until beef is coarsely ground, 5 to 10 pulses. Pulse in bread crumb mixture until mixture is finely ground, about 5 more pulses. Transfer meat to a bowl, cover with plastic wrap, and refrigerate.
- Strain beef stock into a large soup pot, discarding beef and vegetables. Mix chicken broth into beef stock and whisk in tomato paste. Bring broth mixture to a simmer and season with salt and black pepper to taste. Stir kale into broth; simmer kale until tender, about 15 minutes.
- Scoop 2-teaspoon portions of the meat mixture and roll into meatballs.
- Pour pastina into the simmering soup, cook for 5 minutes, and gently add meatballs. Simmer until meatballs are cooked through and tender, about 15 minutes. Serve in bowls garnished with a pinch of black pepper or a sprinkle of shredded Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 16.8 g, Cholesterol 47 mg, Fat 10.2 g, Fiber 2 g, Protein 14.5 g, SaturatedFat 4 g, Sodium 712.9 mg, Sugar 1.5 g
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.
FAMOUS ITALIAN WEDDING SOUP
Traditionally this soup is served at Italian weddings, but my family made it every time we wanted to feel the "love". This reminds me of my Italian (Scavo / Rotella) family recipe.
Provided by Cook4_6
Categories European
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 291.4, Fat 16.9, SaturatedFat 7.1, Cholesterol 121.5, Sodium 1547, Carbohydrate 7.4, Fiber 2.1, Sugar 1.8, Protein 25.9
ITALIAN WEDDING SOUP
Make and share this Italian Wedding Soup recipe from Food.com.
Provided by CookingONTheSide
Categories Stocks
Time 1h15m
Yield 2 1/2 quarts, 10 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 444.6, Fat 27, SaturatedFat 8.9, Cholesterol 108.7, Sodium 1466.5, Carbohydrate 26.5, Fiber 4.1, Sugar 3.6, Protein 25.5
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
PARTY ITALIAN WEDDING SOUP
A large batch of traditional Italian Wedding soup. This soup offers plenty of meat, carbohydrates and veggies. Perfect with Italian bread. For the pasta, I use acini di pepe, but you could use any small shape you desire, like shells or orzo.
Provided by Chuck
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots and celery. Mix well and allow to simmer.
- In a separate large bowl, combine the ground beef, bread crumbs and egg and mix well. Form mixture into 1/2 inch diameter meatballs and carefully drop them into the soup.
- Put chunks of chicken breast into the soup and reduce heat to low. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 17 g, Cholesterol 81 mg, Fat 12.2 g, Fiber 2.3 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 732.5 mg, Sugar 3.6 g
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