Italian Paradise Soup Recipes
ITALIAN PARADISE SOUP
Paradise soup is so named because who would think tiny meatballs made solely from bread, cheese and eggs could taste, well, so heavenly. From the book Ciao Italia.
Provided by mommymakeit4u
Categories Clear Soup
Time 8m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, combine the bread crumbs, cheese, eggs, nutmeg, salt and pepper.
- Form into small marble size meatballs and set aside.
- Bring broth to a boil in a 3 quart soup pot.
- Reduce heat to medium-high, add the meatballs, and cook them gently for 3 or 4 minutes.
- Serve hot and enjoy this easy delicious soup.
Nutrition Facts : Calories 242.9, Fat 11.7, SaturatedFat 4.7, Cholesterol 176.6, Sodium 1633.2, Carbohydrate 15.6, Fiber 0.9, Sugar 1.7, Protein 18.5
INSTANT POT® ITALIAN WEDDING SOUP
Meatballs, pasta, and cheese are a marriage made in heaven. There are many, many versions of this recipe, this is mine. I hope that you enjoy it!
Provided by Bren
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil and heat until hot. Add carrots, celery, and red onion; cook until tender, 4 to 5 minutes. Season with parsley, basil, and pepper. Pour in chicken broth and add meatballs. Close and lock the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pastina and stir to combine. Replace the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add spinach and stir. Let soup sit for 5 minutes so pasta will be fully cooked and spinach will be wilted. Season with salt to taste.
- Ladle into bowls and top with Parmesan cheese.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 24.5 g, Cholesterol 66.8 mg, Fat 14.2 g, Fiber 3.8 g, Protein 21.1 g, SaturatedFat 4.7 g, Sodium 409.7 mg, Sugar 5 g
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