Wedding Soup With Stracciatella Food

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WEDDING SOUP WITH STRACCIATELLA



Wedding Soup With Stracciatella image

A marriage made in heaven! I love Italian wedding soup, and I love Stracciatella, so when I found this recipe at "The Food of Love", it was love at first sight--or, rather, love at first bite! This is great comfort food. You can make the meatballs with ground chicken or beef or turkey or sausage. For the greens you can use either spinach or escarole. And, for the pasta you can use either acine de pepe -or- orzo. Recipe makes enough to serve 2-3 people, but is easily doubled or even tripled.

Provided by BecR2400

Categories     One Dish Meal

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 16

1 slice white bread, crust removed
1/4 cup milk
garlic clove, minced
6 ounces ground turkey
1 tablespoon olive oil
1 egg yolk
2 teaspoons fresh parsley, minced
salt and pepper
4 cups chicken broth
2 ounces orzo pasta
1/2 bunch fresh Baby Spinach
1 egg
1 tablespoon water
2 tablespoons grated parmigiano
2 tablespoons chopped fresh parsley
salt and pepper

Steps:

  • Make the Meatballs:.
  • Place the bread in a bowl and pour the milk over it. Let it soak for 5 minutes.
  • While the bread soaks, saute the garlic in the olive oil until translucent.
  • Add the garlic in oil, the ground turkey, the egg yolk, the parsley, and salt and pepper to the bowl. Use a fork to gently mix together--the less you handle the meat, the lighter the meatballs will be.
  • Divide mixture into 12 equal parts and form into balls.
  • Bring broth to a simmer and gently drop in the meatballs. Simmer 5-10 minutes, just until cooked through. Remove from the broth with a slotted spoon and set aside; keep warm.
  • Make the Soup:.
  • Return the broth to a boil and add the orzo. Cook for 10 minutes.
  • When orzo is almost done, add the spinach and return the meatballs to the soup. Add parsley.
  • For the Stracciatella:.
  • Break the egg into a small bowl, add the water, and stir briefly. Stir in the grated parmigiano cheese.
  • Quickly stir the soup, then drizzle in this egg-cheese mixture slowly so that the heat of the soup will quickly form the mixture into cooked strands.
  • To Serve:.
  • Season soup to taste with salt and pepper.
  • Ladle into warmed bowls and serve immediately.

Nutrition Facts : Calories 503.9, Fat 22.8, SaturatedFat 5.9, Cholesterol 239, Sodium 1732.6, Carbohydrate 34.7, Fiber 3.2, Sugar 3.2, Protein 39.2

STRACCIATELLA SOUP



Stracciatella Soup image

Provided by Giada De Laurentiis

Time 16m

Yield 4 servings

Number Of Ingredients 7

6 cups reduced-sodium chicken broth
2 large eggs
2 tablespoons freshly grated Parmesan
2 tablespoons chopped flat-leaf parsley
2 tablepoons chopped fresh basil leaves
1 cup lightly packed spinach leaves, cut in thin strips
Salt and freshly ground black pepper

Steps:

  • Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.
  • Ladle the soup into bowls and serve.

STRACCIATELLA SOUP



Stracciatella Soup image

Eggs and Parmesan cheese are whisked into this classic Italian soup to make it smooth and creamy, while spinach makes it healthy and filling.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 6

1 quart chicken stock
4 large eggs
1/3 cup grated Parmesan cheese
1 tablespoon chopped parsley
1/2 teaspoon salt
2 cups baby spinach

Steps:

  • Bring chicken stock to a simmer in a medium-size saucepan.
  • Whisk together the eggs, Parmesan, parsley, and salt. Slowly pour the egg mixture into the stock while stirring. Continue to stir until the eggs are set, about 1 minute. Add baby spinach and stir to wilt. Serve immediately.

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