Italian Wedding Soup Giada De Laurentiis Recipes

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ITALIAN WEDDING SOUP - GIADA DE LAURENTIIS



Italian Wedding Soup - Giada De Laurentiis image

I took this amazing soup by Giada DeLaurentiis and added my own spin on it. The meatballs in this soup are so wonderful because of the combination of pork & beef. I've substituted frozen spinach for the traditional kale because I prefer it, but you can add the kale if you'd like. This is a "must try" recipe!

Provided by kelycarter_

Categories     European

Time 50m

Yield 10 serving(s)

Number Of Ingredients 15

1 small onion, grated
1/3 cup fresh Italian parsley, chopped
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1/3 cup breadcrumbs
1/2 cup grated parmesan cheese
1/2 lb ground beef
1/2 lb ground pork
fresh ground black pepper
12 cups chicken broth
2 (10 ounce) packages frozen chopped spinach, defrosted
2 large eggs
2 tablespoons freshly grated parmesan cheese, plus extra for garnish
salt and pepper

Steps:

  • Meatballs:.
  • Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork.
  • Shape the meat mixture into "marble-sized" meatballs. Place on a baking sheet.
  • Soup:.
  • Bring the broth to a boil in a large pot over medium-high heat.
  • Add the meatballs and simmer until the meatballs are cooked through.
  • Add spinach.
  • Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion and drizzle the egg mixture into the moving broth to form thin stands of egg.
  • Season the soup to taste with salt and pepper.
  • Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

INSTANT POT® ITALIAN WEDDING SOUP



Instant Pot® Italian Wedding Soup image

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

1 tablespoon olive oil
1 ½ cups chopped carrots
1 cup sliced celery
½ cup diced red onion
1 teaspoon dried parsley
¼ teaspoon dried basil
¼ teaspoon ground black pepper
6 cups no-salt-added chicken broth
20 Italian meatballs, preferably home made
½ cup pastina pasta
6 ounces baby spinach
4 teaspoons grated Parmesan cheese
salt to taste

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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