Nonnas Italian Wedding Soup Food

AUTHENTIC ITALIAN WEDDING SOUP

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.

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 & NONNA'S MEATBALLS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Make the Meatballs: In a large bowl add the ground beef, egg, breadcrumbs, milk, garlic, parsley, Parmigiano, salt, pepper and chili flakes, mix well to combine. Form the mixture into ½ ounce meatballs and arrange on a nonstick baking tray. Place the meatballs into the preheated 350 degrees Fahrenheit. oven, bake until the meatballs are browned and crispy, about, 18 to 20 minutes, remove from the oven and place onto a paper towel lined place to cool, and set aside.
• Prepare the Escarole: In a large sauce pot over high heat, add 1 gallon of water and 1 tablespoon of salt, bring to a boil, about 10 to 12 minutes. In batches add the escarole greens and cook until bright green and al dente, about 5 to 6 minutes, remove from the water into a colander in the sink to drain, and set aside.
• Make the Italian Wedding Soup: In a large sauce pot over medium-high, add the olive oil, onion, carrot, celery and remaining salt, saute until the onions are translucent, about 8 to 9 minutes. With butcher twine, tie the thyme and rosemary together. Add the chicken broth, herbs, and bay leave, bring to a boil, about 10 to 12 minutes and turn down to a simmer. Add the meatball, and escarole greens, simmer the soup until the greens are tender, about 35 to 40 minutes, remove from the heat, remove the bay leaves and herbs. Season with black pepper and set aside.
• Serve the Italian Wedding Soup: Place a large serving spoon of orecchiette into soup bowls, ladle the Wedding soup over the pasta, garnish with Parmigiano and serve.

ITALIAN WEDDING SOUP

Steps:

• Add celery, carrots, onions, and garlic to an 8 or 12 quart stock pot. Saute for about 20 minutes.
• Add 64 oz of broth and bring to a boil. Simmer until the vegetables are tender.
• In a separate pot, cook the pasta as instructed on the box. Drain and set aside.
• Add the crushed bullion cubes. If you add them whole, they will not dissolve.
• Add the spinach and meatballs. Simmer until the spinach is cooked down and soft.
• Add the cooked ditalini. Add additional broth to your liking. Simmer for 20 minutes and serve.

NONNA'S EASY ITALIAN BEAN SOUP

Steps:

• In a large saucepan, sautee onions and garlic in oil.
• Add diced tomatoes, tomato sauce, oregano, parsley, salt and pepper.
• Rinse beans and add to sauce.
• Let simmer for 10 minutes.
• While sauce is simmering, boil water and make pasta according to package.
• When ready, drain 3/4 of the water but leave 1/4 with pasta. Add to simmering sauce and stir in basil.
• Top with parmasan and serve!