Italian Wedding Soup Vegetarian Recipes

ITALIAN WEDDING SOUP

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

Steps:

• Make the meatballs: Preheat the oven to 350°F. Line a baking sheet with aluminum foil and set an oven-proof roasting rack over top. Spray the rack generously with nonstick cooking spray.
• In a large bowl, beat the egg with the chives, sage and garlic. Add the remaining meatball ingredients and mash with your hands until evenly combined. Roll the mixture into tablespoon-size balls, about 1 inch in diameter (it will make approximately 50 meatballs), and place on the prepared rack. Bake for 15 to 18 minutes, or until lightly browned and cooked through. Set aside.
• Meanwhile, start the soup. In a large soup pot or Dutch oven over medium heat, heat the olive oil. Add the onions, carrots, and celery and cook, stirring frequently, until the vegetables are softened, about 8 minutes. Add the chicken broth, beef broth, water, wine, bay leaf, salt and pepper and bring to a boil. Add the pasta and cook, uncovered, at a gentle boil until the pasta is al dente, 8 to 10 minutes (or according to package directions). Taste the soup and adjust the seasoning, if necessary. Reduce the heat to low and add the spinach and meatballs. Simmer for a few minutes, until the spinach is wilted and the meatballs are warmed through. Ladle into bowls and serve with grated Parmigiano Reggiano.
• Freezer-Friendly Instructions: The soup can be frozen for up to 3 months but wait until you reheat the soup to add the pasta. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender.

ITALIAN WEDDING SOUP

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.

ITALIAN WEDDING SOUP I

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.

VEGAN ITALIAN WEDDING SOUP

Steps:

• In a large pot, heat oil over medium heat and add onion, carrots, and celery. Sauté until tender and about 5-6 minutes.
• Add the garlic and saute for 1 minute until lightly browned.
• Add dried thyme and cook for 30 seconds until fragrant.
• Now add the broth, pasta, bay leaves, salt, and pepper. Turn heat up to get broth boiling and then turn down to a medium simmer. Cook for 8-10 minutes until pasta is al dente.
• Add the chopped kale and cook for 1-2 minutes to soften. Taste for seasoning and add more if needed. Add meatballs to the bowls and ladle soup on top. See note for serving/topping ideas. Enjoy!

20 AUTHENTIC ITALIAN SOUPS

Steps:

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

ITALIAN WEDDING SOUP (VEGETARIAN)

Steps:

• Preheat oven to 350 degrees.
• 1. For the BROTH: Boil water. Put the onion, carrot, celery and in the water. Simmer for 30-60 minute
• 2. For the MEATBALLS: Put all meatball ingredients in a bowl and combine thoroughly. Form little balls and put on and un-greased baking sheet. Stick in the oven for 10 min or until slightly crispy.
• 3. In the last 10 minute of the simmer, add the spinach and pasta to the water. Cooking the pasta in the broth will give the pasta more flavor.
• 4. Add the 'meatballs' to the broth and cook for five minute.
• 5. Take out the onion and chop it. Use half to put in the soup. Save the other half. Serve warm.

ITALIAN WEDDING SOUP

Steps:

• If baking meatballs, preheat oven to 400 F degrees. Line a cookie sheet with parchment paper.
• Combine the ground turkey, garlic, parsley, Parmigiano-Reggiano, milk, egg, salt and pepper in a bowl and mix gently with a fork. If the mixture seems too loose, add a little bit more breadcrumbs until it's a consistency you can use to form the meatballs.
• Using a small cookie scoop or a Tablespoon, scoop the meatballs into 1/2" round balls. Place on a parchment lined baking sheet. Repeat to make all of the meatballs. Set aside. If baking the meatballs, place them in a 400° F oven for 15 minutes.
• If making in skillet: In large skillet, add a tablespoon of olive oil. When it's heated and shimmering, add in the meatballs and brown (you don't need to cook all the way). Brown the meatballs in batches for 2-3 minutes. The inside of the meatball will finish cooking in the soup.
• Remove the meatballs and let them drain a paper towel lined dish while you prep the soup.
• While the meatballs are baking - heat the olive oil over medium-low heat in a large pot. When the oil begins to shimmer, add the diced onions, carrots and celery. Sauté until onion is softened and translucent - approximately 8-10 minutes, stirring frequently.
• Next, add in the broth, water, salt, pepper and bay leaf.
• Bring to a boil. If using escarole, add it in now. Reduce the heat to medium. The escarole will cook pretty fast. It won't need more than 15 minutes.
• Add the meatballs. Add the pasta (if you're not cooking it in the soup, cook the pasta in a small pot of salted boiling water according to the directions on the box). Add the cooked pasta to the soup.
• Simmer for 10-15 minutes, until the meatballs are cooked through.
• If using spinach, add it in the end and cook until it barely wilts. Add the cooked pasta to the soup.
• Ladle the soup into bowls. Enjoy!

OUR BEST 30+ CLASSIC ITALIAN SOUP RECIPES (+PASTINA SOUP)

Steps:

• Boil the chicken broth and add the pasta, cooking for 5-8 minutes.
• Pour the soup into a bowl.
• Top with olive oil and cheese.
• Serve with rosemary sprig.

ITALIAN WEDDING SOUP

Steps:

• Combine first 7 ingredients and form into TINY meatballs, about 1 cm, or 1/2 inch in diameter. Bring to a slow boil in a 3-quart (liter) pan, the 6 cups of well-seasoned chicken broth. (I use three 14-oz. cans of broth, and season with onion powder, garlic powder, celery salt, salt and pepper to taste. Of course, you could also start with a homemade broth.) Add the meatballs, and cook for a few minutes until done. Remove the meatballs with a slotted spoon. Add the riso and cook till almost done, about 5 minutes. Add the cut up bok choy or escarole. (I use bok choy and add the cut-up white part a couple of minutes early. Then I add the cut-up green part for just a minute or two until it wilts.) Add the meatballs back to the soup pot; heat and serve.