AUTHENTIC ITALIAN WEDDING SOUP
This Authentic Italian wedding soup is like a bowl of pure comfort and a hug from an Italian Nonna! Mini meatballs, escarole, carrots, and acini di pepe pasta make this the best anytime soup!
Provided by TKWAdmin
Categories Soup
Time 45m
Number Of Ingredients 21
Steps:
- In a large bowl add all of the meatball mixture and mix to just combine. Do not overwork the meat as it will get tough. Using a small cookie scoop or a Tablespoon, scoop the meatballs into 1/2" round balls. Place on a parchment lined baking sheet or plate. Repeat to make all of the meatballs. Set aside.
- In a large stock pot over medium heat add the oil. When the oil starts to shimmer add the onion, carrots and celery, stirring. Sautee for 6-8 minutes or until the onions turn translucent. Add the stock and bring to a boil scraping the bottom. Once it starts to boil, add the meatballs, pasta and escarole. Continue to cook for 8-10 minutes or until the meatballs are cooked through stirring often.
- In a bowl whisk together the egg and 2 tablespoon of parmesan cheese. Turn heat down on the soup to medium. Start stirring the soup around in a circle. Continue stirring and gradually drizzle in the egg mixture to form thin strands of egg; ~ 1 minute. Taste for seasoning and adjust accordingly.
Nutrition Facts : ServingSize 2 cups, Calories 239 calories, Sugar 5.2 g, Sodium 558.4 mg, Fat 9 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 18.9 g, Fiber 3 g, Protein 9.5 g, Cholesterol 68.9 mg
ITALIAN WEDDING SOUP
Italian wedding soup is warm and comforting and filled with tender chicken meatballs, veggies, and acini de Pepe. This classic Italian soup will become an instant family favorite!
Provided by Alyssa Rivers
Categories Main Course
Time 29m
Number Of Ingredients 15
Steps:
- In a medium-sized mixing bowl, add the ground chicken, chicken sausage, bread crumbs, egg, Italian seasoning, and salt and pepper. Stir until combined. Roll into one-inch meatballs making about 25-30.
- In a large pot add the olive oil, onion, carrots, celery, and garlic. Cook for 2-3 minutes or until tender. Add in the chicken stock, pasta, and meatballs and bring to a boil. Reduce heat to a simmer and cook for about 10 minutes until meatballs are cooked through and pasta is tender. Stir in spinach and allow to wilt. Season with salt and pepper and top with freshly grated parmesan cheese.
Nutrition Facts : ServingSize 1 g, Carbohydrate 20 g, Protein 21 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 81 mg, Sodium 801 mg, Fiber 2 g, Sugar 7 g, Calories 328 kcal, UnsaturatedFat 11 g
ITALIAN WEDDING SOUP
The BEST Italian Wedding Soup! Filled with homemade browned meatballs, fresh veggies and tiny bits of pasta. Total comfort food any day of the year!
Provided by Jaclyn
Categories Soup
Time 50m
Number Of Ingredients 18
Steps:
- For the meatballs:
- Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper.
- Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
- Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total.
- Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (note that meatballs won't be cooked through at this point, they'll continue to cook through in the soup).
- For the soup:
- While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until veggies have softened about 6 - 8 minutes, add garlic and saute 1 minute longer.
- Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to light boil (about medium or medium-low).
- Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking. Serve warm, sprinkle each serving with parmesan cheese.
Nutrition Facts : Calories 396 kcal, Carbohydrate 25 g, Protein 29 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 85 mg, Sodium 362 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
ITALIAN WEDDING SOUP
Italian Wedding Soup is made with meatballs, escarole, carrots and acini de pepe pasta. Make this Italian Wedding Soup Recipe with fresh or frozen meatballs any time of the year.
Provided by Lora
Categories Dinner
Number Of Ingredients 20
Steps:
- If baking meatballs, preheat oven to 400 F degrees. Line a cookie sheet with parchment paper.
- Combine the ground turkey, garlic, parsley, Parmigiano-Reggiano, milk, egg, salt and pepper in a bowl and mix gently with a fork. If the mixture seems too loose, add a little bit more breadcrumbs until it's a consistency you can use to form the meatballs.
- Using a small cookie scoop or a Tablespoon, scoop the meatballs into 1/2" round balls. Place on a parchment lined baking sheet. Repeat to make all of the meatballs. Set aside. If baking the meatballs, place them in a 400° F oven for 15 minutes.
- If making in skillet: In large skillet, add a tablespoon of olive oil. When it's heated and shimmering, add in the meatballs and brown (you don't need to cook all the way). Brown the meatballs in batches for 2-3 minutes. The inside of the meatball will finish cooking in the soup.
- Remove the meatballs and let them drain a paper towel lined dish while you prep the soup.
- While the meatballs are baking - heat the olive oil over medium-low heat in a large pot. When the oil begins to shimmer, add the diced onions, carrots and celery. Sauté until onion is softened and translucent - approximately 8-10 minutes, stirring frequently.
- Next, add in the broth, water, salt, pepper and bay leaf.
- Bring to a boil. If using escarole, add it in now. Reduce the heat to medium. The escarole will cook pretty fast. It won't need more than 15 minutes.
- Add the meatballs. Add the pasta (if you're not cooking it in the soup, cook the pasta in a small pot of salted boiling water according to the directions on the box). Add the cooked pasta to the soup.
- Simmer for 10-15 minutes, until the meatballs are cooked through.
- If using spinach, add it in the end and cook until it barely wilts. Add the cooked pasta to the soup.
- Ladle the soup into bowls. Enjoy!
ITALIAN WEDDING SOUP
This is me and my fiance's "go to sick soup" as its so very tasty, nourishing, and warms you right up when you are down...super easy to make and fast too ;)
Provided by Suzanne Mills
Categories Other Soups
Time 50m
Number Of Ingredients 13
Steps:
- 1. Combine the meat with the cheese, bread crumbs, parsley, onion, salt, pepper and egg....mix well.
- 2. Form into tiny meatballs and place on a greased baking sheet...bake at 350-degrees until almost done (about 15-minutes).
- 3. While meatballs are cooking...In a 4-quart pot with a lid add the broth, spinach, salt, pepper and garlic.
- 4. Add the meatballs and bring to a boil.
- 5. Add the couscous or acini de pepe and reduce to simmer.
- 6. Cover and cook until couscous/pasta is done (about 15 minutes).
- 7. Just before serving, top each bowl with shaved parmesan cheese or add directly to pot, stirring until melted.
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Cuisine SoupTotal Time 4 hrs 20 minsCategory RecipesCalories 510 per serving
- Mix ground pork and beef mixture, egg, breadcrumbs and cheese. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
- Add the meatballs, carrots, shredded chicken, and escarole and simmer until the meatballs are cooked through and the escarole 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.
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From yummyhealthyeasy.com
5/5 (10)Category DinnerCuisine ItalianTotal Time 35 mins
- In a large bowl, combine all the meatball ingredients except the ground turkey. Once all is combined, add the turkey and mix and roll into 18 meatballs. Place on a baking sheet and refrigerate until ready to use.
- Meanwhile, heat a cast iron pot onto medium-high heat. Add butter and olive oil. Sauté carrots, celery and onion until somewhat tender.
- Season with the salt and pepper and pour in chicken stock. Bring to a boil for about 10 minutes, or until the vegetables are tender.
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5/5 (4)Total Time 1 hr 5 minsCategory Dinner
- Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper and set aside.
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From natashaskitchen.com
5/5 (28)Total Time 40 minsCategory EasyCalories 341 per serving
- In a bowl, combine together the ground pork, beef, egg, garlic, parmesan cheese, breadcrumbs, milk, salt, pepper, and Italian seasoning. Shape into 18-20 meatballs (or 35-40 mini meatballs).
- In a Dutch oven, heat 1 Tbsp oil over medium/high heat. Once the oil is hot, add half of the meatballs. Cook until the meatballs are browned, turning occasionally. Remove the meatballs to a separate dish and repeat with remaining meatballs.
- Add 1 Tbsp butter with onions and carrots and sautee until soft and golden (6-7 minutes), then add the minced garlic and saute another minute.
NEAPOLITAN ITALIAN WEDDING SOUP WITH ACINI DI PEPE | …
From yummybazaar.com
3/5 (2)Category Italian SoupCuisine Italian SoupTotal Time 1 hr 30 mins
- First, it's time to prepare the meatballs. In a large bowl, mix together the beef, minced onion, 1 garlic clove, cheese, bread crumbs, basil, parsley, ¼ teaspoon salt, and egg until combined.
- By hand or with a cookie scoop, roll the meat into roughly 1/2-inch balls. You should be left with about 14 mini meatballs. Place the balls onto a cookie sheet and freeze until firm to the touch (about 30 minutes). If you want to make them ahead of time and freeze them for a few days, place the balls in a ziploc bag.
- While the meatballs are freezing, grab a large pot to get the soup started. Melt the butter in the pot over medium heat. Add the chopped onion, carrot, and a big pinch of salt. Cook until softened, or about 5 minutes. Add the remaining garlic clove and cook for about a minute, being careful not to burn the garlic.
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- Heat olive oil in a medium saucepan over medium heat. Add celery and cook until softened. Stir often. Cook for about 5 minutes.
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Ratings 1Category SoupCuisine ItalianTotal Time 50 mins
- Add all meatball ingredients except olive oil to a large mixing bowl. Gently mix until combined. Shape into 1 inch meatballs.
- Heat 1 Tablespoon olive oil in large pot over medium high heat. Add about half the meatballs and cook about 3 minutes per side, turning to brown all over. Transfer to plate. Repeat with remaining meatballs.
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Reviews 10Servings 6Cuisine ItalianCategory Soup
- Meatballs: Line a baking sheet or cutting board with parchment paper; set aside. Add egg to a large bowl and whisk. Add all remaining meatball ingredients and mix with your hands just until combined. Using 1 1/2 teaspoons scoop, shape the mixture into 1-inch-diameter meatballs. Place on prepared baking sheet; set aside.
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- Add beans, chicken broth, and all seasonings. Cover the soup to bring to a simmer, once simmering remove lid and add meatballs. Simmer for 5 minutes.
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From goodinthesimple.com
Ratings 90Calories 293 per servingCategory Main Course
- To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Then add the cheese, beef, and pork. Shape the meat mixture into meatballs, and place on a baking sheet. I prefer the meatballs to be on the smaller side, but you can make them any size you want.
- To make the soup: Bring the broth and frozen spinach to a boil in a large pot. Add the meatballs (uncooked) and simmer for a few minutes, stirring occasionally to make sure they don't stick. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked (approx 20 minutes). Season with salt and pepper if needed. Sprinkle with parmesan cheese before serving, if you wish.
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