Italian Wedding Soup Giada De Laurentiis Food

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ITALIAN WEDDING SOUP (GIADA DE LAURENTIIS' RECIPE)



Italian Wedding Soup (Giada De Laurentiis' Recipe) image

Make and share this Italian Wedding Soup (Giada De Laurentiis' Recipe) recipe from Food.com.

Provided by Sandylee

Categories     Meat

Time 35m

Yield 1 pot, 8 serving(s)

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 cheese
8 ounces ground beef
8 ounces ground pork
fresh ground black pepper
12 cups low sodium chicken broth
1 lb curly endive lettuce, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoons freshly grated parmesan cheese, plus extra for garnish
salt & 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 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 SOUP - GIADA DE LAURENTIIS



Italian Wedding Soup - Giada De Laurentiis image

I took this amazing soup by Giada DeLaurentiis and added my own spin on it. The meatballs in this soup are so wonderful because of the combination of pork & beef. I've substituted frozen spinach for the traditional kale because I prefer it, but you can add the kale if you'd like. This is a "must try" recipe!

Provided by kelycarter_

Categories     European

Time 50m

Yield 10 serving(s)

Number Of Ingredients 15

1 small onion, grated
1/3 cup fresh Italian parsley, chopped
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1/3 cup breadcrumbs
1/2 cup grated parmesan cheese
1/2 lb ground beef
1/2 lb ground pork
fresh ground black pepper
12 cups chicken broth
2 (10 ounce) packages frozen chopped spinach, defrosted
2 large eggs
2 tablespoons freshly grated parmesan cheese, plus extra for garnish
salt and pepper

Steps:

  • Meatballs:.
  • Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork.
  • Shape the meat mixture into "marble-sized" meatballs. Place on a baking sheet.
  • Soup:.
  • Bring the broth to a boil in a large pot over medium-high heat.
  • Add the meatballs and simmer until the meatballs are cooked through.
  • Add spinach.
  • Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion and drizzle the egg mixture into the moving broth to form thin stands of egg.
  • Season the soup to taste with salt and pepper.
  • Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

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