Quick Italian Wedding Soup Food

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ITALIAN WEDDING SOUP I



Italian Wedding Soup I image

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

½ pound extra-lean ground beef
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
½ teaspoon dried basil
½ teaspoon onion powder
5 ¾ cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
⅓ cup finely chopped carrot

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

ITALIAN WEDDING SOUP



Italian Wedding Soup image

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

3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed

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



Italian Wedding Soup image

For a warm bowl of Italian comfort, try Giada De Laurentiis' Italian Wedding Soup recipe, studded with tasty little beef-pork meatballs.

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 15

1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

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.

QUICK ITALIAN WEDDING SOUP



Quick Italian Wedding Soup image

Here's a quick and hearty soup that's a tried-and-true favorite with Sherri Perfett's family in Moon Township, Pennsylvania. "My husband and two preschoolers love the combination of chicken broth, seasoned meatballs and spinach," writes this busy flight attendant who's away from home three to four days a week. "And since it freezes so well, I often make extra to be sure I always have some on hand."

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

10 cups chicken broth
2 bone-in chicken breast halves (8 ounces each), skin removed
1 egg, lightly beaten
1/4 cup dry bread crumbs
4 tablespoons grated Parmesan cheese, divided
1-1/2 teaspoons Italian seasoning, divided
1 pound ground beef
1/2 cup uncooked orzo pasta
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and drained

Steps:

  • In a large saucepan, bring broth and chicken to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until chicken is no longer pink. Remove the chicken and set aside., In a large bowl, combine the egg, bread crumbs, 2 tablespoons cheese and 1 teaspoon Italian seasoning. Crumble beef over mixture and mix well., Shape into 1-in. balls; add to broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until meatballs are no longer pink. Skim fat., Add pasta, pepper and remaining Italian seasoning to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until pasta is tender. Remove chicken from bones; discard bones and shred meat. Add the chicken, spinach and remaining cheese to soup and heat through.

Nutrition Facts : Calories 175 calories, Fat 6g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 1056mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 17g protein.

EASY ITALIAN WEDDING SOUP



Easy Italian Wedding Soup image

I used to make my own meatballs for this soup and buy regular spinach and tear off the leaves until I made it this way which is so good. My family requests this soup all the time in the winter, it is a comfort food to them.

Provided by Mainely Debbie

Categories     < 4 Hours

Time 1h15m

Yield 1 Large Stockpot

Number Of Ingredients 6

24 cups water
1/2 cup chicken bouillon granule
1 lb orzo pasta (or more)
3 lbs frozen 1/2 ounce italian meatballs, Thawed
10 ounces shredded carrots
2 (9 ounce) bags Baby Spinach

Steps:

  • I like to cook the orzo separately and then add it to the soup at the end.
  • Put the rest of the ingredients in a large stock pot and bring to a boil and then simmer for at least an hour.
  • When serving, put soup in bowls and sprinkle with parmesan cheese if desired, you could also serve it with Italian bread for slopping up the broth.

Nutrition Facts : Calories 2060.1, Fat 16.4, SaturatedFat 3.4, Cholesterol 6.3, Sodium 9798.6, Carbohydrate 396, Fiber 34.1, Sugar 32, Protein 84.9

EASY ITALIAN WEDDING SOUP



Easy Italian Wedding Soup image

Haven't tried this yet. Found it in a quick-n-easy soup book. I thought the pizza sauce instead of tomato sauce was interesting and different.

Provided by Lakerdog2

Categories     Pasta Shells

Time 15m

Yield 1 1/2 cup, 4 serving(s)

Number Of Ingredients 6

2 (14 1/2 ounce) chicken broth
1 cup water
4 ounces uncooked medium pasta shells
16 frozen cooked meatballs
2 cups fresh spinach leaves, finely shredded
1 (8 ounce) can pizza sauce

Steps:

  • In large saucepan, bring broth and water to a boil. Add pasta and meatballs; return to a boil. Cook 7 to 9 minutes or until pasta is almost tender. Do not drain.
  • Add spinach and pizza sauce; cook 1 to 2 minutes or until thoroughly heated.
  • If desired, sprinkle individual servings with grated Parmesan cheese.

Nutrition Facts : Calories 175.2, Fat 2.4, SaturatedFat 0.7, Cholesterol 1.7, Sodium 796.9, Carbohydrate 27.6, Fiber 2.4, Sugar 2.5, Protein 9.8

EASY ITALIAN WEDDING SOUP



Easy Italian Wedding Soup image

This is a quick go to soup on a chilly day. It's quick, it's easy, and it tastes great. My husband who tends to be a picky eater (Yuck) was not too sure about it at first. Now it is his favorite. It doesn't get any easier than this.

Provided by BumpsLady

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 (14 1/2 ounce) cans chicken broth
1 cup water
1 cup medium pasta shell, uncooked (sometimes I use Ditalini also, same amount)
16 frozen meatballs, cooked
2 cups spinach leaves, finely shredded
1 cup pizza sauce

Steps:

  • Bring broth and one cup water to a boil in a large saucepan.
  • Add pasta and meatballs.
  • Return to a boil; cook 7 to 9 minutes or until pasta is done.
  • Do Not Drain.
  • Reduce heat; stir in spinach and pizza sauce.
  • Cook one to two minutes or until thoroughly heated.
  • I like to top mine with a little bit of shredded Mozzarella.

Nutrition Facts : Calories 162.4, Fat 3.1, SaturatedFat 0.6, Sodium 1006.4, Carbohydrate 24.1, Fiber 1.2, Sugar 6.6, Protein 8.8

EASY ITALIAN WEDDING SOUP



Easy Italian Wedding Soup image

"After one taste, you'll find that this soup is absolutely delicious," promises Paula Sullivan from Barker, New York. "Lean ground beef and reduced sodium broth help keep it light. For variety, substitute garbanzo beans for the kidney beans."

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 7 servings (about 2 quarts).

Number Of Ingredients 16

1 large egg, lightly beaten
1 tablespoon dry bread crumbs
1 tablespoon dried parsley flakes
1 tablespoon plus 1/4 cup grated Parmesan cheese, divided
1/2 teaspoon onion powder
1/2 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon pepper, divided
1/2 pound lean ground beef (90% lean)
1/4 cup uncooked orzo or acini di pepe pasta
1 medium onion, finely chopped
3 celery ribs, chopped
1 tablespoon olive oil
2 garlic cloves, minced
4 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
4 cups chopped fresh spinach

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.

Nutrition Facts : Calories 205 calories, Fat 6g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 1024mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 4g fiber), Protein 17g protein.

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