Nonnas Italian Wedding Soup Food

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.

NONNA'S ITALIAN WEDDING SOUP

Steps:

• BROTH:.
• To make broth boil water, add chicken, whole celery sticks, bouillon & boil for 45 minutes take out chicken & let cool, drain the broth into another pan through a strainer. This is your homemade broth, throw away celery & take of the skin of chicken and pull of the meat from the bone & set to the side until ready to add back to broth.
• MEATBALLS:.
• Mix ground beef or g. turkey, egg, parsley, garlic & bread crumbs. Now take a small melon baller to make the same size meatballs every time & scoop put & roll into balls & pan fry until browned on the outside. Set them aside & drain on paper towels after browned until ready to add to broth.
• PASTA:.
• In a small pot boil water with salt & add pasta cook as directed on the box, probably 8 mins drain through strainer.
• Chop 2 cups each of celery & carrots.
• Now add all ingredients back into broth -- celery, carrots, shredded chicken, lil meatballs & bring to boil then simmer for 25 minutes.
• at the end you'll prob add a few more cups of water to the broth & add to handfuls of chopped spinach.
• I ALWAYS serve with fresh parmesan that melts in the broth & is delish!
• You can always add some fresh basil when serving also! I usually have fresh bread with evoo & italian herbs to dip bread in & this is a wonderful meal!
• ENJOY.

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.

ITALIAN WEDDING SOUP

Steps:

• In a large bowl, combine eggs and bread crumbs. Crumble beef and sausage over mixture; mix well. Shape into 3/4-inch balls.
• Place meatballs on a greased rack in a foil-lined 15-inch 10-inch x 1-inch baking pan. Bake at 350 degrees for 15-18 minutes or until no longer pink.
• Meanwhile, in a soup kettle or Dutch oven, sauté carrots, celery, onion and garlic in oil until tender.
• Stir in the broth, spinach, basil, soup mix, ketchup, thyme and bay leaves.
• Drain meatballs on paper towels.
• Bring soup to a boil; add meatballs.
• Reduce heat; simmer, uncovered for 30 minutes.
• Add pasta; cook 13-15 minutes longer or until tender, stirring occasionally.
• Discard bay leaves before serving.

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.