ITALIAN WEDDING SOUP WITH ORZO
Hearty and satisfying meatball and vegetable soup.
Provided by Elaine Benoit
Categories Soup
Time 50m
Number Of Ingredients 15
Steps:
- Heat a medium stock pot on medium heat
- Add 2 tablespoons olive oil and heat
- Add onion and carrots, sauté for 10 minutes
- Meanwhile put ground chicken in a mixing bowl and add the egg, garlic powder, onion powder, tarragon, basil, salt, parmesan cheese and bread crumbs
- Mix together and start rolling the meat in medium size or smaller meatballs
- With a wooden spatula push the veggies to the edges of the stock pot and add 2 tablespoons olive oil
- Place the meatballs in the pan and let them brown a little. Be careful stirring the meatballs around as you don't want to break them up
- Brown the meatballs up to 10 minutes
- Add chicken broth and bring it to a simmer
- Simmer for 15 minutes, stirring occasionally
- Add orzo and cook for 8 minutes
- Add the spinach and stir it around for 2 minutes
- Ladle soup in bowls
- Serve
- Spoon some in your mouth
- Smile
- Enjoy
Nutrition Facts : ServingSize 1 serving, Calories 270 kcal, Carbohydrate 21 g, Protein 19 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 93 mg, Sodium 823 mg, Fiber 2 g, Sugar 2 g
ITALIAN MEATBALL SOUP WITH ORZO
With pre-made meatballs, orzo pasta and a savoury fire roasted tomato broth, this Italian meatball soup is full of flavour.
Provided by Deanna
Categories Soup
Time 1h
Number Of Ingredients 14
Steps:
- Add the olive oil, onions, carrots and garlic to a large pot and heat over medium heat until vegetables are beginning to soften, 5-7 minutes.
- Add the chicken broth, tomatoes, oregano, basil, bay leaves, meatballs and parmesan rind. Increase heat to medium high and bring to a boil.
- Once the liquid is boiling add the pasta and reduce heat to medium low. Cover and simmer for about 12 minutes, until pasta is el dente.
- Remove the bay leaves and parmesan rind, add the chopped herbs and stir to combine. Season with salt and pepper to taste.
- Serve immediately topped with additional chopped herbs and shredded parmesan.
Nutrition Facts : Calories 551 kcal, Carbohydrate 37 g, Protein 27 g, Fat 33 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 1385 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
ITALIAN WEDDING SOUP WITH ORZO AND MEATBALLS
There are endless variations on this soup, but the main elements are meatballs and greens. In our recipe, we make meatballs of ground beef and pork, and we add plenty of fresh herbs and kale for the green component. While the name indicates that the soup might be served at an Italian wedding, it is actually a mistranslation of minestra maritata, which refers to the "marriage" of greens and meat in the soup.
Time 50m
Yield Serves 5 to 6
Number Of Ingredients 24
Steps:
- For the meatballs, combine beef, pork, bread crumbs, parsley, Parmesan, garlic, oregano, salt, pepper, egg, nutmeg, and paprika in a large bowl and use your hands to mix well.
- Use a teaspoon to measure out meat for even sized meatballs.
- With damp hands, shape them into 1-inch balls and transfer them to a large plate.
- Cover and refrigerate until ready to cook.
- For the soup, melt butter in a large soup pot over medium heat.
- Add onion, carrots, garlic, salt and pepper and cook until translucent and fragrant, about 4 minutes.
- Stir in broth, tomatoes, and 2 cups water.
- Cover and cook 10 minutes over medium heat or until soup comes to a boil.
- Add meatballs and orzo to the boiling soup and stir to make sure they are fully submerged.
- Cover and simmer until the meatballs and orzo are fully cooked, about 15 minutes over medium heat.
- Stir in kale and cook just until wilted, about 3 minutes.
Nutrition Facts : Calories 420 calories, Fat 12 grams, SaturatedFat 6 grams, Cholesterol 95 milligrams, Sodium 680 milligrams, Carbohydrate 53 grams, Protein 25 grams
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
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
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
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