Italian Wedding Soup With Parmesan Soup Cubes Recipe 45 Food

THE BEST ITALIAN WEDDING SOUP

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 WITH PARMESAN SOUP CUBES RECIPE - (4/5)

Steps:

• Make the meatballs Combine the breadcrumbs and milk in a medium-sized bowl. Add the egg, Italian seasoning, parmesan cheese, and a few cracks of fresh pepper and stir to combine. Add the ground meat and mix well. Roll the meat mixture into miniature meatballs, about 1/2 inch in diameter. Cover and store in the refrigerator until ready to use. Make the soup Heat the olive oil in a heavy-bottom skillet over medium heat. Add the celery, carrot, onion, garlic, and bay leaves. Add a dash of salt and a few cracks of fresh pepper. Sautee until the onions become translucent, about 8 minutes. Add the chicken stock and the boullion cube and bring to a boil. Add the meatballs a few at a time, raising the heat to maintain a low boil. Stir gently as you add the meatballs so they don't get stuck to the bottom of the pot. Cover and simmer for 15-20 minutes, until the meatballs are cooked through. You can make the soup ahead to this point and refrigerate, if necessary. 20 minutes before serving Bring the soup up to a simmer if you refrigerated it. Add the greens and the pasta. Cover and simmer until the pasta is cooked, stirring occasionally so the pasta doesn't stick to the bottom of the pot (cooking time will vary based on what kind of pasta you use). Add salt and pepper to taste. Notes Pass the parmesan soup cubes at the table for people to add to their own bowl. Make the parmesan cubes: Preheat the oven to 325 degrees. Mix the eggs, baking powder, parsley and a few cracks of fresh pepper in a medium bowl. Add the cheese, stirring well to combine. Add flour and mix well. It should be the consistency of a thick batter. If it's too thing, add more flour 1 tablespoon at a time. Grease a small baking dish of about 24 square inches (mine was a 4x6 inch glass dish, but anything close to that will work). Pour the batter into the dish. Bake until the batter has set and the top becomes a light golden brown color, about 30 minutes. Turn out of the dish and let cool on a cooling rack. When cool, cut into small cubes and store in an airtight container in the refrigerator.

ITALIAN WEDDING SOUP

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

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

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.

ITALIAN WEDDING SOUP I

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.

EASY ITALIAN WEDDING SOUP

Steps:

• In a large bowl, combine the egg, bread crumbs, parsley, 1 tablespoon Parmesan cheese, onion powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 3/4-in. meatballs. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° until no longer pink, 8-10 minutes; drain., Cook pasta according to package directions; drain. In a large saucepan, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans and spinach. Stir in pasta, meatballs and remaining salt and pepper. , Cook until spinach is tender and meatballs are heated through. Garnish with remaining Parmesan cheese.

PARTY ITALIAN WEDDING SOUP

Steps:

• In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots and celery. Mix well and allow to simmer.
• In a separate large bowl, combine the ground beef, bread crumbs and egg and mix well. Form mixture into 1/2 inch diameter meatballs and carefully drop them into the soup.
• Put chunks of chicken breast into the soup and reduce heat to low. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste.