Italian Knife And Fork Soup Food

ITALIAN KNIFE-AND-FORK SOUP

Steps:

• Slice both kinds of sausage. Combine with 1/4 cup water in a large saucepan. Simmer, covered, 4 minutes. Drain.
• Brown the sausage in the saucepan. Remove, discard drippings, and wipe pan clean with a paper towel.
• Slice the potatoes thinly. Cut the red and green peppers into thin strips. Chop the onion.
• Heat the olive oil in the saucepan. Saute the potatoes, peppers, onion, garlic, oregano, and rosemary in hot oil for 5 minutes.
• Stir in the chicken stock, tomato paste, 1/4 cup water, and sausage. Cook, covered, for 10 minutes, stirring occasionally. Season with salt and pepper.
• To serve, ladle into soup bowls and top with green onion, parmesan cheese, and croutons.

KNIFE AND FORK SOUP

Steps:

• Put all ingredients in a crock pot.
• Stir well.
• Cook on low for 8 hours.

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.