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
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.
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
ITALIAN WEDDING SOUP
Named not for the marriage ceremony, wedding soup gets its name from the Italian "minestra maritata" - married soup - for how well the ingredients go together. Traditional versions, of which there are many, are typically heartier and meatier than most American styles. We lightened up our recipe with groud turkey for the meatballs instead of the usual beef or pork.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 520 calorie, Fat 28 grams, SaturatedFat 8 grams, Cholesterol 90 milligrams, Sodium 650 milligrams, Carbohydrate 32 grams, Fiber 5 grams, Protein 39 grams
THE BEST ITALIAN WEDDING SOUP
We tried all-sausage meatballs but found them heavy and dense - adding ground pork keeps them light but still extremely flavorful. Wilting the escarole at the end adds a texture and freshness that you won't get from spinach or a less-sturdy green. If you really want to up the umami factor you can always toss a Parmesan rind into the broth as it simmers, but we didn't miss it when made without.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 22
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.
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.
ITALIAN WEDDING SOUP WITH 5 INGREDIENTS
Well, 5 ingredients if you don't count olive oil and black pepper -- which I don't. lA good warming soup -- and so easy to make! Recipe is from Rodale.
Provided by Lorraine of AZ
Categories Spaghetti
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot, combine oil and onion. Cook over medium heat for 1 minute, or until sizzling. Add broth, pasta, and pepper. Bring to a boil. Cook, stirring, for 5 minutes.
- Add meatballs and spinach. Reduce heat to low. Cook for 5 minutes or until pasta is tender.
Nutrition Facts : Calories 199.7, Fat 6.7, SaturatedFat 1.3, Sodium 1504.8, Carbohydrate 18.9, Fiber 0.7, Sugar 2.3, Protein 14.7
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
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
MAMA'S ITALIAN WEDDING SOUP
This hearty soup was inspired by a soup I tasted at an Italian wedding. It is sure to please just about everyone! Serve hot with Parmesan cheese sprinkled on top.
Provided by Lalena
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
- In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.
Nutrition Facts : Calories 168.9 calories, Carbohydrate 12.7 g, Cholesterol 70.5 mg, Fat 6.9 g, Fiber 1 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 1045.1 mg, Sugar 2.2 g
ITALIAN WEDDING SOUP
Make and share this Italian Wedding Soup recipe from Food.com.
Provided by Michelle Berteig
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- For the meatballs, combine all the meatball ingredients in a bowl and mix until well-blended.
- Form into tiny meatballs, about 1 to 1 1/2 teaspoons of meat per meatball. Bake on a cookie sheet at 350 degrees F. for 30 minutes.
- Meanwhile, bring the stock to a low boil and add the spinach. Cover and cook for 5 minutes.
- Add the meatballs to the hot stock along with the garlic, bouquet garni and soup base (or bouillon cube).
- Add the pasta and cook until the pasta is tender, about 10 minutes.
- Stir in the cheese and serve immediately.
- Note that the meatballs can be made ahead of time, just heat them in the stock until heated through.
Nutrition Facts : Calories 556.2, Fat 25.4, SaturatedFat 9.9, Cholesterol 165, Sodium 973.8, Carbohydrate 36.2, Fiber 1.6, Sugar 5.1, Protein 42.8
ITALIAN WEDDING SOUP WITH 5 INGREDIENTS
Well, 5 ingredients if you don't count black pepper and olive oil -- and I don't. This delicious, warming soup is so easy to prepare! Quickly made, too. Recipe is from Rodale.
Provided by Lorraine of AZ
Categories Meat
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot, combine oil and onion. Cook over medium heat for 1 minute, or until sizzling. Add broth, pasta and pepper. Bring to a boil. Cook, stirring, for 5 minutes.
- Add meatballs and spinach. Reduce heat to low. Coo for 5 minutes, or until pasta is tender.
Nutrition Facts : Calories 198.8, Fat 6.7, SaturatedFat 1.3, Sodium 1537.8, Carbohydrate 18.9, Fiber 0.6, Sugar 2.3, Protein 14.5
TRADITIONAL ITALIAN WEDDING SOUP
You don't have to be Italian to love this easy-to-make soup with tiny round pasta! Add homemade meatballs but use ready-made stock and rotisserie chicken.-Mary Sheetz, Carmel, Indiana
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 7 ingredients. Crumble beef and sausage over mixture and mix lightly but thoroughly. Shape into 1/2-in. balls. , In a Dutch oven, brown meatballs in small batches; drain. Add the broth and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in chicken and pasta; cook 5-7 minutes longer or until pasta is tender. Stir in spinach; cook until wilted. Sprinkle with shredded Parmesan cheese if desired. Freeze option: Before adding cheese, cool soup. Freeze soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Sprinkle each serving with cheese.
Nutrition Facts : Calories 253 calories, Fat 10g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 797mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.
ITALIAN WEDDING SOUP
Make and share this Italian Wedding Soup recipe from Food.com.
Provided by MizzNezz
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 626.7, Fat 37.2, SaturatedFat 15, Cholesterol 349.4, Sodium 1711.2, Carbohydrate 21.4, Fiber 6.1, Sugar 3, Protein 49.2
More about "italian wedding soup with 5 ingredients food"
CLASSIC ITALIAN WEDDING SOUP RECIPE – CROPSIA FOODS
From cropsiafoods.com
ITALIAN WEDDING SOUP - FIVE WAY FOODS
From fivewayfoods.com
ITALIAN WEDDING SOUP | BEST DARN FOODS
CROCK POT ITALIAN WEDDING SOUP - REAL FOOD WHOLE LIFE
From realfoodwholelife.com
SIGNATURE CAFE - ITALIAN-STYLE WEDDING SOUP CALORIES ...
From frontend.myfitnesspal.com
FREE ITALIAN WEDDING SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
ITALIAN WEDDING SOUP, 14.5 OZ AT WHOLE FOODS MARKET
From wholefoodsmarket.com
ITALIAN WEDDING SOUP - MEDITERRANEAN RECIPES
From fooddiez.com
21 CLASSIC ITALIAN SOUP RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
ITALIAN WEDDING SOUP | RECIPE
From worldfoodwine.com
ITALIAN WEDDING SOUP RECIPE - PINTEREST
From pinterest.ca
ITALIAN WEDDING SOUP - FOOD NETWORK
From foodnetwork.co.uk
ITALIAN WEDDING SOUP RECIPE - PACIFIC FOODS
From pacificfoods.com
PROGRESSO ORGANIC ITALIAN-STYLE WEDDING SOUP NUTRITION FACTS
From fastfoodnutrition.org
ITALIAN WEDDING SOUP RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
ITALIAN WEDDING SOUP RECIPE -MAKING ITALIAN WEDDING SOUP ...
From cfood.org
INGREDIENTS FOR ITALIAN WEDDING SOUP - CREATE THE MOST ...
From recipeshappy.com
ITALIAN WEDDING SOUP - LEAN AND GREEN RECIPES
From leanandgreenrecipes.net
ITALIAN WEDDING SOUP - EASY MEALS WITH VIDEO RECIPES BY ...
From recipe30.com
ITALIAN WEDDING SOUP | WEDDING SOUP RECIPE - ITALIAN FOOD
From cfood.org
ITALIAN WEDDING SOUP - 5* TRENDING RECIPES WITH VIDEOS
From food.theffeed.com
ITALIAN WEDDING SOUP I RECIPE - FOOD NEWS
From foodnewsnews.com
ITALIAN WEDDING SOUP - PLATINGS + PAIRINGS
From platingsandpairings.com
ITALIAN WEDDING SOUP II RECIPE - FOOD NEWS
From foodnewsnews.com
ITALIAN WEDDING SOUP - FOOD LION
From foodlion.com
ITALIAN WEDDING SOUP - VALERIE BERTINELLI
From valeriebertinelli.com
FAMOUS ITALIAN WEDDING SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
ITALIAN WEDDING SOUP - DIABETIC FOODIE
From diabeticfoodie.com
ITALIAN SAUSAGE ORZO SOUP - THERESCIPES.INFO
From therecipes.info
ITALIAN WEDDING SOUP AND CHICKEN TORTELLI RECIPE - FOOD NEWS
From foodnewsnews.com
ITALIAN WEDDING SOUP WITH 5 INGREDIENTS RECIPE - WEBETUTORIAL
From webetutorial.com
ITALIAN WEDDING SOUP | PUNCHFORK
From punchfork.com
ITALIAN WEDDING SOUP RECIPE | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
THE BEST GLUTEN-FREE ITALIAN WEDDING SOUP RECIPE | GLUTEN ...
From glutenfreefoodee.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love