ITALIAN WEDDING SOUP WITH CHICKEN MEATBALLS
This easy recipe for Italian Wedding Soup with Chicken Meatballs is packed full of healthy ingredients and is hearty and filling.
Provided by Becky Hardin
Categories Soup
Time 1h
Number Of Ingredients 24
Steps:
- In a large bowl add ground chicken, breadcrumbs, parmesan, thyme, salt, black pepper, egg, ground oregano, ground coriander and milk
- Mix all the ingredients well with you hands, until meatball mixture is combined
- Use an ice-cream scoop to portion and shape meat mixture for meatballs. Shape further with your hands into little balls
- In a large pot, add the extra virgin olive oil on medium heat. Add the meatballs. Brown for 5 minutes on two-three sides until golden brown. This is easier when done in two batches
- Remove meatballs and set aside
- Add chopped carrots, onion, celery and garlic
- Saute for 5-6 minutes
- Add white wine and simmer for 2 minutes
- Add chicken broth
- Add meatballs, bay leaves, oregano and acini di pepe pasta. Simmer for 20 minutes.
- Add spinach leaves, red pepper flakes and parmesan and let simmer for another 10 minutes.
- Serve with some squeezed lemon and extra parmesan
Nutrition Facts : Calories 444 kcal, Carbohydrate 32 g, Protein 29 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 1075 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
ITALIAN WEDDING SOUP WITH CHICKEN MEATBALLS
This was from Barefoot Contessa on the Food Network. The original recipe called for both ground chicken and chicken sausage. I adjusted the amount of ground chicken for the meatball recipe so that I did not have to use packaged chicken sausage as it was very expensive. I also adjusted the spices.
Provided by Susan M.
Categories < 60 Mins
Time 55m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees.
- For the meatballs,.
- In a large bowl combine ground chicken, bread crumbs, garlic, parsley, Pecorino Romano, Parmesan, fennel seeds, milk, egg, salt, and pepper.
- Combine gently with a fork.
- Line a sheet pan with parchment paper.
- With a teaspoon, drop 1 to 1 1/4-inch meatballs onto sheet pan. You should have about 40 meatballs.
- 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.
- Notes.
- You can also subsitute escarole for spinach in this recipe.
- Gran Pandano is a less expersive parm cheese Only parm cheese from a certain area and certain cows can be stamped parm reggiano the King of cheeses in Italy.
- To make quick meatballs, divide up meat mixture into quarters. Roll each quarter into a long log and then cut into pieces. You can then roll the pieces into meatballs (or not - shape doesn't matter in the soup).
Nutrition Facts : Calories 231.6, Fat 7.8, SaturatedFat 2.1, Cholesterol 59.7, Sodium 571.2, Carbohydrate 18.7, Fiber 1.6, Sugar 4.8, Protein 19.3
ITALIAN WEDDING SOUP WITH SAUSAGE MEATBALLS
This recipe is sponsored by SC Johnson. This soup is all about convenience at its finest, without having to sacrifice flavor. I always have a good chicken broth handy in my fridge, but with a few add-ins, we can repurpose humble ingredients into a well-rounded meal that's ready at a moment's notice.
Provided by Food Network
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a medium (32-ounce) reusable oven-safe silicone container, combine the chicken broth, tortellini, Parmesan rinds and sausage. Seal the container tightly and freeze until ready to use, up to 3 months.
- Preheat the oven to 400 degrees F.
- Unzip the container seal one-fourth of the way (so it is three-fourths of the way closed) and place the container standing up on a baking sheet. Bake until the sausage is cooked through and the broth is simmering slightly, 45 to 50 minutes.
- Open the container carefully. Remove and discard the Parmesan rinds. Add the escarole and gently stir. Ladle the soup into 2 bowls, evenly distributing the tortellini, escarole and meatballs. Garnish with pepper, a drizzle of olive oil and grated Parmesan cheese.
ITALIAN WEDDING SOUP (CHICKEN MEATBALLS)
I was asked to make a soup without the traditional beef meatballs and adapted it with chicken. By all concerned it seems that this came off very well and to many better than the traditional.
Provided by bggio
Categories European
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- pre heat oven to 325 degrees.
- Blend the ground chicken, salt, pepper, oregano, parsley, bread crumbs, romano, garlic until nicely blended (depending on your ground chicken it may be very moist and more bread crumbs may be needed to form balls better).
- Form the blended mixture into 1/2 inc meat balls and place in oven for 10 minutes.
- Boil the broth during baking meat and add meat after baking for 10 minutes.
- Add pasta then spinach and boil until pasta is ready approx 10 minutes.
- salt/pepper and romano to taste upon serving.
Nutrition Facts : Calories 162.5, Fat 4.1, SaturatedFat 1.3, Cholesterol 34.7, Sodium 1012.4, Carbohydrate 11.9, Fiber 1.5, Sugar 1.4, Protein 18.6
ITALIAN WEDDING SOUP WITH MEATBALLS
This soup is just wonderful. It's so filling and chock-full of veggies. I first simmered up a batch of this soup when it was featured in our local newspaper, the Palm Beach Post Times. You can also substitute chicken sausage, rolled up into little balls, for the meatballs here.-Amy McGowen, Jupiter, Florida
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 7 servings (1-3/4 quarts).
Number Of Ingredients 17
Steps:
- In a large bowl, combine the egg white, bread crumbs and Italian seasoning. Crumble pork over mixture and mix well. Shape into 3/4-in. balls. , Place meatballs on a greased rack in a foil-lined 15x10x1-in. baking pan. Bake at 350° until a thermometer reads 160°, 15-18 minutes. , Meanwhile, in a Dutch oven, saute the carrots, celery, parsnip and onion in oil until tender. Stir in the broth, herbes de Provence, pepper flakes and pepper. , Drain meatballs on paper towels. Bring soup to a boil; add meatballs. Reduce heat; simmer, uncovered, for 20 minutes. Add orzo; cook until pasta is tender, stirring occasionally, 8-10 minutes longer. Add spinach; cook and stir until spinach is wilted. Sprinkle with cheese and parsley. , Freeze option: Do not add orzo or spinach. Cool soup; transfer to freezer containers and freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a large saucepan; bring to a boil. Add orzo, then proceed with recipe as directed.
Nutrition Facts : Calories 281 calories, Fat 10g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 615mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
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- Preheat oven to 350 degrees F. Line a large baking sheet with foil and spray with nonstick cooking spray. Set aside.
- Combine breadcrumbs, eggs, Parmesan, parsley, Italian seasoning, garlic powder, salt, and pepper with the ground chicken. Mix well. Form into small balls, about 2 teaspoons of mixture per meatball. Roll into balls and place on the prepared pan. Repeat with remaining mixture.
- Bake meatballs at 350 degrees F until the meatballs are cooked through, about 15-20 minutes. To test doneness, cut one meatball in half. If no pink remains, the meatballs are done.
- Note: Alternatively, you can brown the meatballs in the same stockpot you will use to make the soup. This will add even more flavor to the soup, but sometimes baking the meatballs is nice because you can do that ahead of time and freeze them.
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