ITALIAN WEDDING SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the onion and carrots and cook, stirring, until slightly softened, about 4 minutes. Add half of the garlic and 1 teaspoon each Worcestershire sauce and sage; cook 1 minute. Add the chicken broth, 3 cups water and the parmesan rind and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.
- Meanwhile, mix the pork, breadcrumbs, 1 tablespoon grated parmesan, the remaining garlic and the remaining 1 teaspoon each Worcestershire sauce and sage in a bowl. Form into 1-inch meatballs.
- Increase the heat to medium high and bring the soup to a boil. Stir in the orzo and cook 6 minutes. Add the meatballs and cook until they are firm and float to the top, about 4 more minutes. Stir in the spinach and cook until wilted, about 1 more minute. Ladle the soup into bowls and top with parmesan.
Nutrition Facts : Calories 350, Fat 18 grams, SaturatedFat 6 grams, Cholesterol 62 milligrams, Sodium 304 milligrams, Carbohydrate 29 grams, Fiber 5 grams, Protein 19 grams
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 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 WITH TURKEY MEATBALLS
Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on (homemade is ideal, but store-bought works well too), then pack the meatballs with flavor (garlic and parsley) and staying power (egg, panko and cheese, to gently bind them together). Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat celery and carrots into the broth, but for a quick weeknight meal, you won't miss them here. If speed is your game, roll the mixture into 12 large meatballs-or opt for 20 smaller ones if serving kids (mini meatballs will cook through even faster). Either way, finish with a healthy dose of olive oil, lemon, cheese and dill, or any fresh Italian herb you may have on hand.
Provided by Sarah Copeland
Categories dinner, easy, quick, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
- Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
- Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.
- Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
- Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt. Season with salt and pepper to taste.
- Divide the soup among four bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.
Nutrition Facts : @context http, Calories 669, UnsaturatedFat 19 grams, Carbohydrate 49 grams, Fat 29 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 8 grams, Sodium 1797 milligrams, Sugar 13 grams, TransFat 0 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 ORZO SPINACH SOUP
This Italian Orzo Spinach Soup recipe is quick and easy to make, full of zesty Italian-inspired flavors, and it's always so cozy and delicious.
Provided by Ali
Time 30m
Number Of Ingredients 13
Steps:
- Heat oil in a large stock pot over medium-high heat. Add onion, carrots and celery and sauté for 5 to 7 minutes, stirring occasionally, until softened. Add garlic and crushed red pepper flakes and sauté for 2 minutes, stirring frequently.
- Add stock, diced tomatoes, Italian seasoning, and stir to combine. Continue cooking until the broth reaches a simmer, then reduce heat to medium-low to maintain the simmer.
- Stir in the orzo until combined. Cover the pot with a lid and continue simmering the soup, stirring occasionally so that the orzo doesn't stick to the bottom of the pot, until the orzo is just barely al dente. (Try to avoid overcooking the orzo!)
- Stir the spinach into the soup. Taste and season with salt and black pepper, to taste.
- Serve immediately, garnished with your favorite toppings, and enjoy!
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 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
FAMOUS ITALIAN WEDDING SOUP
Traditionally this soup is served at Italian weddings, but my family made it every time we wanted to feel the "love". This reminds me of my Italian (Scavo / Rotella) family recipe.
Provided by Cook4_6
Categories European
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl stir together first 6 ingredients.
- Stir in cheese and bread crumbs.
- Mix in meats with your hands.
- Roll into 1 inch meatballs (about 75).
- Place on baking sheet.
- Bring broth to a boil in a large pot over medium high heat.
- Add meatballs and escarole and simmer about 10 minutes.
- Whisk eggs and cheese in a bowl; then add to soup slowly stirring with a fork to form thin strands of egg about 1 minute.
- Season with salt and pepper.
Nutrition Facts : Calories 291.4, Fat 16.9, SaturatedFat 7.1, Cholesterol 121.5, Sodium 1547, Carbohydrate 7.4, Fiber 2.1, Sugar 1.8, Protein 25.9
ITALIAN WEDDING SOUP
This Italian wedding soup is meatballs, vegetables and pasta all simmered together in a savory broth. The perfect way to warm up on a cold day!
Provided by Sara Welch
Categories Soup
Time 45m
Number Of Ingredients 17
Steps:
- Preheat the broiler. Line a sheet pan with foil and coat it with cooking spray.
- Place the ground beef, pork, egg, parmesan cheese, breadcrumbs, Italian seasoning, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a bowl. Stir to combine.
- Roll 1/2 inch sized meatballs out of the meat mixture and place on the sheet pan.
- Broil for 8 minutes or until tops are browned.
- While the meatballs are cooking, melt the butter in a large soup pot over medium heat.
- Add the onion, carrot and celery to the pot and cook for 5-6 minutes or until just softened.
- Add the garlic and cook for 30 seconds.
- Pour in the chicken broth and acini de pepe, then season the soup with salt and pepper to taste.
- Bring the soup to a simmer. Add the meatballs to the soup. Cook for 10 minutes or until pasta and vegetables are tender.
- Stir in the spinach and cook for 2 minutes or until wilted.
- Sprinkle with parsley, then serve.
Nutrition Facts : Calories 406 kcal, Carbohydrate 26 g, Protein 30 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 130 mg, Sodium 725 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
ITALIAN SAUSAGE AND ORZO SOUP
This Italian Sausage and Orzo Soup recipe is easy to make, full of zesty seasonings, and so cozy and delicious.
Provided by Ali
Time 40m
Number Of Ingredients 13
Steps:
- Heat a large stockpot over medium-high heat. Add the ground sausage and sauté until browned and cooked through, stirring and crumbling with a wooden spoon as it cooks. Use a slotted spoon to transfer the cooked meat to a clean plate and set it aside, reserving 1 tablespoon of grease in the pot. (If there is more grease in the pot, discard it. If there is no grease remaining, add 1 tablespoon of olive oil to the stockpot.)
- Add the onion, carrots and celery and stir to combine. Sauté for 6-7 minutes, stirring occasionally, until the onions are softened and translucent. Add the garlic and crushed red pepper flakes and sauté for 2 more minutes, stirring occasionally.
- Add the diced tomatoes, stock, Italian seasoning and cooked sausage and stir to combine. Continue cooking until the broth reaches a simmer, then reduce heat to medium-low to maintain the simmer.
- Stir in the orzo until combined. Cover the pot with a lid and continue simmering the soup, stirring occasionally so that the orzo doesn't stick to the bottom of the pot, until the orzo is al dente.
- Stir the spinach into the soup. Taste and season with salt and black pepper, as needed. (Feel free to also add in extra Italian seasoning, if you would like.)
- Serve immediately, garnished with your favorite toppings.
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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4/5 Total Time 40 minsServings 6
- In a large pot, bring the chicken stock to a boil with the carrot and celery. Season with salt and pepper. Add the orzo and cook until al dente, about 7 minutes.
- Meanwhile, in a bowl, knead the pork with the 1/4 cup of cheese, the bread crumbs and 1/2 teaspoon each of salt and pepper. Form the mixture into 1-inch balls.
- Drop the balls into the boiling soup and simmer for 5 minutes. Stir in the spinach and chickpeas and simmer until the meatballs are cooked through, 5 minutes longer. Serve, passing extra cheese at the table.
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- In a large bowl, combine the ground chicken, turkey sausage, bread crumbs, garlic, parsley, cheese, milk, egg, 1 teaspoon of salt, and a ½ teaspoon of pepper. Mix gently but thoroughly.
- Line a sheet pan with parchment paper. Scoop a tablespoon of the meat mixture at a time, roll it into a ball, and place it on the sheet pan. Repeat until you’ve used all of the meat.
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- Heat a Dutch oven over medium-high heat. Add cooking oil and then onions, carrots, celery and chard stems to heated oil with a pinch of salt. Saute until softened, 5 to 6 minutes.
- Add stock and parmesan rind (if using) and bring to a simmer. Stir in orzo and simmer until orzo is nearly tender, 6 to 8 minutes.
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5/5 (5)Total Time 30 minsCategory SoupCalories 396 per serving
- Heat a large dutch-oven over medium heat. Add olive oil and when hot, add the mirepoix with a pinch of salt. Cook for 5-7 minutes or until onions are soft, stirring occasionally. Stir in garlic and cook until fragrant, about 30 seconds.
- Add chicken broth and water, and bring to a boil. Season the broth with salt and pepper, to taste. Add pasta. Simmer for 5 minutes, uncovered, stirring occasionally so the pasta does not stick together. You want the pasta partially cooked before adding the meatballs.
- Drop in the meatballs one by one and continue to cook for an additional 5-10 minutes longer or until the pasta is tender and meatballs cooked through.
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- Add all the meatball ingredients to a bowl and mix well using your clean hands until well incorporated. Shape into mini meatballs, about 3/4 to an inch and place them in a bowl. Set aside.
- Heat the olive oil in a soup pot or large Dutch Oven over medium-high heat. Add the carrots and saute for a couple minutes or until tender.
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- In a large bowl, combine all meatball ingredients until evenly incorporated. Roll meatball dough into 1-in balls and place on prepared baking sheet. Bake meatballs at 350F 20-25 minutes or until they register 165F. Set aside.
- Prepare the soup: In a large pot over medium-high heat, saute carrots, parsnips, onion, and garlic in olive oil until vegetables are fragrant and slightly browned, about 6-7 minutes. Stir in diced tomatoes, and chicken broth.
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- In a large pot, bring the chicken stock to a boil with the carrot and celery. Season with salt and pepper. Add the orzo and cook until al dente, about 7 minutes.
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