Italian Wedding Salad Food

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ITALIAN WEDDING SALAD



Italian Wedding Salad image

This recipe, from BH&G, is a take on the more familian Italian Wedding Soup. There's the pasta, the meatballs, the spinach -- all the delicious flavors. Try something new -- a meatball salad!

Provided by Lorraine of AZ

Categories     Lunch/Snacks

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 ounces orzo pasta
chicken broth or water
32 frozen meatballs, thawed
1/2 cup Italian dressing
1 (6 ounce) jar marinated artichoke hearts, drained & chopped
1 (6 ounce) package baby spinach leaves
1/4 cup chopped walnuts, toasted
salt and pepper
grated parmesan cheese (to garnish)

Steps:

  • Cook the orzo in the chicken broth or water as directed on package. Drain well.
  • In a Dutch oven, combine the thawed meatballs and Italian dressing. Cook over medium heat to heat balls through.
  • Stir in the drained orzo, chopped artichoke hearts, spinach leaves and toasted walnuts. Heat and stir until spiinach is wilted.
  • Season to taste with salt and pepper. Sprinkle with grated Parmesan cheese.

Nutrition Facts : Calories 215.4, Fat 9.3, SaturatedFat 1.3, Sodium 375, Carbohydrate 28.2, Fiber 3.4, Sugar 2.7, Protein 6.3

ITALIAN WEDDING SOUP



Italian Wedding Soup image

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

1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

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 CASSEROLE



Italian Wedding Casserole image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 19

1 pound bowtie pasta
2 tablespoons salted butter
2 tablespoons olive oil
1 cup diced celery
2 tablespoons chopped fresh oregano
3 cloves garlic, minced
2 carrots, diced
1 onion, diced
3 tablespoons all-purpose flour
4 cups chicken stock
Kosher salt and freshly ground black pepper
One 26-ounce bag frozen Italian meatballs
4 cups chopped kale
1/2 cup grated Parmesan or asiago
1 1/2 cups breadcrumbs
1/4 cup grated Parmesan
3 tablespoons salted butter, melted
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano

Steps:

  • For the casserole: Preheat the oven to 375 degrees F.
  • Cook the pasta in a large pot of boiling water until less than al dente; set aside.
  • Put the butter and olive oil in a large pot over medium heat. When the butter has melted and the oil is hot, add the celery, oregano, garlic, carrots and onion and cook until the onions are translucent, about 5 minutes. Sprinkle over the flour, stir and cook for an additional minute. While whisking constantly, slowly add the stock. Bring to a simmer and allow the sauce to thicken, about 2 minutes. Season with salt and pepper. Add the meatballs, kale, Parmesan and cooked pasta, then stir to combine. Transfer to 9-by-13-inch casserole dish.
  • For the topping: Mix together the breadcrumbs, Parmesan, butter, parsley and oregano in a bowl until well combined. Sprinkle the breadcrumb topping over the casserole.
  • Bake until golden and bubbly, about 20 minutes. Allow the casserole to sit for 10 minutes before serving.

ITALIAN WEDDING CAKES



Italian Wedding Cakes image

Frosted, cake-like cookies. To enjoy for special holidays I sprinkle on colored jimmies before the icing dries.

Provided by Barbara

Categories     World Cuisine Recipes     European     Italian

Yield 48

Number Of Ingredients 12

1 cup white sugar
2 eggs
1 cup milk
4 tablespoons baking powder
1 tablespoon almond extract
1 pinch salt
½ cup melted shortening
3 ½ cups all-purpose flour
2 cups confectioners' sugar
1 tablespoon almond extract
8 teaspoons water
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine 1 cup sugar, 2 eggs and 1 cup milk. Add baking powder, 3 1/2 cups flour, and salt. Then add warmed, melted shortening and almond flavoring.
  • Flour a cookie sheet (no grease) and drop cookie batter from a teaspoon onto sheet. Bake for 10-15 minutes. Cookies will be cake-like. Be sure to bake them on center rack.
  • To Make Frosting: Mix together confectioners' sugar, 1 tablespoon almond flavoring, water and 2 tablespoons of melted butter. Stir and frost cooled cookies.

Nutrition Facts : Calories 99.5 calories, Carbohydrate 16.7 g, Cholesterol 9.4 mg, Fat 3 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 130.6 mg, Sugar 9.3 g

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