German Noodle Soup With Prosciutto Recipes

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15 AUTHENTIC GERMAN SOUPS



15 Authentic German Soups image

These German soup recipes are as authentic as it gets! Enjoy a true taste of Germany with beer soup, potato soup, bread soup, and more delicious bowls!

Provided by insanelygood

Categories     Recipe Roundup     Soup

Number Of Ingredients 15

German Potato Soup With Sausage
Buttermilchsuppe
German Crepe Soup
Beer Soup
German Beer Cheese Soup
German Wedding Soup
Oma's Matzo Ball Soup
Bavarian Bread Soup
German Lentil Soup
German Cabbage Soup
German Borscht
German Goulash Soup
German Sauerkraut Soup
Oma's Beef Noodle Soup
German Onion Soup

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a German soup in 30 minutes or less!

Nutrition Facts :

GERMAN NOODLE SOUP WITH PROSCIUTTO



German Noodle Soup With Prosciutto image

Make and share this German Noodle Soup With Prosciutto recipe from Food.com.

Provided by FDADELKARIM

Categories     Ham

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup water
2 (14 1/2 ounce) cans low sodium chicken broth
2 cups wide egg noodles, uncooked
1/4 cup white pearl onion, halved
1 cup frozen baby peas
1/3 cup smoked prosciutto, diced
2 tablespoons half-and-half
salt & pepper, to taste

Steps:

  • Bring broth and water to a boil. Add noodles then cook until al dente, stir occasionally.
  • Next add the pearl onions, peas and prosciutto, simmer for 2 minutes. Turn heat to low and stir in half and half then salt & pepper to your taste.

Nutrition Facts : Calories 149, Fat 3.1, SaturatedFat 1.2, Cholesterol 18.7, Sodium 72.7, Carbohydrate 22.5, Fiber 2.6, Sugar 3.1, Protein 9.1

PROSCIUTTO SOUP



Prosciutto Soup image

Categories     Side     Stew     Prosciutto     Boil

Yield makes 4 servings

Number Of Ingredients 7

3 tablespoons extra virgin olive oil
1/4 pound prosciutto, in 1 chunk or slice
4 garlic cloves
1 medium onion
1/2 pound greens, like spinach or kale
3/4 cup small pasta, like orzo or small shells
Salt and freshly ground black pepper

Steps:

  • Bring 6 cups of water to a boil in a pot or kettle. Put 2 tablespoons of the olive oil in the bottom of a saucepan and turn the heat to medium. Chop the prosciutto (remove the fat if you must, but remember that it has flavor) into 1/4-inch or smaller cubes and add to the oil. Brown, stirring occasionally, for about 5 minutes, while you prepare the garlic, onion, and greens.
  • Peel the garlic and chop it roughly or leave it whole. Peel and chop the onion. Wash and chop the greens into bite-sized pieces.
  • When the prosciutto has browned, add the garlic and cook, stirring occasionally, until it begins to color, about 2 minutes. Add the onion and cook, stirring occasionally, until it becomes translucent, 2 or 3 minutes. Add the greens and stir, then add the boiling water. (You can prepare the dish in advance up to this point. Cover and refrigerate for up to 2 days, then reheat before proceeding.) Stir in the pasta and a good sprinkling of salt and pepper; adjust the heat so the mixture simmers.
  • When the pasta is done, taste and adjust the seasoning. Drizzle with the remaining olive oil and serve.
  • Variations
  • The basic recipe, though delicious, is on the meager side, the kind of soup people make when times are hard or no one's been shopping lately: a small piece of meat, some common vegetables, a little pasta. But you can make it as elaborate as you like and even convert it to a stew by doubling the amount of meat, vegetables, and pasta. The chopping time will be extended slightly, but the cooking time will remain more or less the same.
  • Add more root vegetables, like thinly sliced carrots or chopped celery, or diced potatoes or turnips.
  • Vary the greens: Shredded cabbage is perfect for this soup and will cook as quickly as kale. Collard, mustard, and turnip greens are also appropriate. Some peas and/or corn will work nicely, too, even if they come from the freezer.
  • Use any starch you like in place of the pasta: Rice and barley, each of which take a few minutes longer than pasta, are good choices.
  • Add tomatoes, either fresh, canned, or paste, for color and flavor. To use tomato paste, just stir a couple of tablespoons into the sautéing vegetables before adding the water. Tomatoes should be added with the onions so they have time to break up.
  • Leftovers are great, like a bit of chopped chicken or some vegetables from a previous meal (rinse them with boiling water if they were sauced).
  • Consider the chopped-up rind of hard cheese, like Parmesan, which will not only soften enough to become edible during cooking but will add great flavor to the soup.

PROSCIUTTO SOUP



Prosciutto Soup image

Provided by Mark Bittman

Categories     dinner, easy, pastas, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons extra virgin olive oil
1/4 pound prosciutto, in one chunk or slice
4 cloves garlic
1 medium onion
1/2 pound greens, like spinach or kale
3/4 cup small pasta like orzo or small shells
Salt and freshly ground black pepper to taste

Steps:

  • Set 6 cups of water to boil to save time later. Put 2 tablespoons of the olive oil in the bottom of a medium saucepan, and turn the heat to medium. Chop the prosciutto (remove the fat if you must, but remember that it has flavor) into 1/4-inch or smaller cubes, and add to the oil. Brown, stirring occasionally, for about 5 minutes, while you prepare the garlic, onion and greens.
  • Peel the garlic, and chop it roughly or leave it whole. Peel and chop onion. Wash and chop greens into bite-size pieces.
  • When the prosciutto is browned, add the garlic, and cook, stirring occasionally, until it begins to color, about 2 minutes. Add the onions, and cook, stirring occasionally, until they become translucent, 2 or 3 minutes. Add the greens, and stir; then, add the 6 cups of boiling water. Stir in the pasta and a good sprinkling of salt and pepper; adjust heat so the mixture simmers.
  • When the pasta is done, taste, and add more salt and pepper if necessary. Drizzle with the remaining olive oil, and serve.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 13 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 812 milligrams, Sugar 2 grams

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