Italian Wedding Soup With Orzo And Meatballs Recipes

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ITALIAN WEDDING SOUP I



Italian Wedding Soup I image

Coming from Rhode Island, a very ethnic state, this soup was traditionally served at Italian weddings. Serve with grated Parmesan cheese.

Provided by Star Pooley

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 10

½ pound extra-lean ground beef
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
½ teaspoon dried basil
½ teaspoon onion powder
5 ¾ cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
⅓ cup finely chopped carrot

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.

Nutrition Facts : Calories 416.3 calories, Carbohydrate 43.3 g, Cholesterol 86.8 mg, Fat 14.2 g, Fiber 2.9 g, Protein 27.3 g, SaturatedFat 5.3 g, Sodium 1211 mg, Sugar 4 g

ITALIAN WEDDING SOUP WITH MEATBALLS



Italian Wedding Soup with Meatballs image

This soup is just wonderful. It's so filling and chock-full of veggies. I first simmered up a batch of this soup when it was featured in our local newspaper, the Palm Beach Post Times. You can also substitute chicken sausage, rolled up into little balls, for the meatballs here.-Amy McGowen, Jupiter, Florida

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 7 servings (1-3/4 quarts).

Number Of Ingredients 17

1 large egg white
1/4 cup panko bread crumbs
1 teaspoon Italian seasoning
1/2 pound ground pork
2 medium carrots, chopped
2 celery ribs, chopped
1 medium parsnip, peeled and chopped
1 small onion, finely chopped
2 tablespoons olive oil
6 cups reduced-sodium chicken broth
3 teaspoons herbes de Provence
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1 cup uncooked orzo pasta
1 package (6 ounces) fresh baby spinach
1/4 cup shredded Parmesan cheese
1/4 cup minced fresh parsley

Steps:

  • In a large bowl, combine the egg white, bread crumbs and Italian seasoning. Crumble pork over mixture and mix well. Shape into 3/4-in. balls. , Place meatballs on a greased rack in a foil-lined 15x10x1-in. baking pan. Bake at 350° until a thermometer reads 160°, 15-18 minutes. , Meanwhile, in a Dutch oven, saute the carrots, celery, parsnip and onion in oil until tender. Stir in the broth, herbes de Provence, pepper flakes and pepper. , Drain meatballs on paper towels. Bring soup to a boil; add meatballs. Reduce heat; simmer, uncovered, for 20 minutes. Add orzo; cook until pasta is tender, stirring occasionally, 8-10 minutes longer. Add spinach; cook and stir until spinach is wilted. Sprinkle with cheese and parsley. , Freeze option: Do not add orzo or spinach. Cool soup; transfer to freezer containers and freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a large saucepan; bring to a boil. Add orzo, then proceed with recipe as directed.

Nutrition Facts : Calories 281 calories, Fat 10g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 615mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

ITALIAN WEDDING SOUP WITH ORZO



Italian Wedding Soup with Orzo image

Hearty and satisfying meatball and vegetable soup.

Provided by Elaine Benoit

Categories     Soup

Time 50m

Number Of Ingredients 15

4 tablespoons olive oil (divided)
1 onion (medium, chopped in chunks)
2 carrots (chopped in chunks)
1 pound ground chicken or beef
1 egg
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried tarragon
1 teaspoon dried basil
1/4 teaspoon salt
2 tablespoons parmesan cheese
1/2 cup bread crumbs
32 ounces chicken broth
1/2 cup orzo (heaping)
2 cups baby spinach (or more)

Steps:

  • Heat a medium stock pot on medium heat
  • Add 2 tablespoons olive oil and heat
  • Add onion and carrots, sauté for 10 minutes
  • Meanwhile put ground chicken in a mixing bowl and add the egg, garlic powder, onion powder, tarragon, basil, salt, parmesan cheese and bread crumbs
  • Mix together and start rolling the meat in medium size or smaller meatballs
  • With a wooden spatula push the veggies to the edges of the stock pot and add 2 tablespoons olive oil
  • Place the meatballs in the pan and let them brown a little. Be careful stirring the meatballs around as you don't want to break them up
  • Brown the meatballs up to 10 minutes
  • Add chicken broth and bring it to a simmer
  • Simmer for 15 minutes, stirring occasionally
  • Add orzo and cook for 8 minutes
  • Add the spinach and stir it around for 2 minutes
  • Ladle soup in bowls
  • Serve
  • Spoon some in your mouth
  • Smile
  • Enjoy

Nutrition Facts : ServingSize 1 serving, Calories 270 kcal, Carbohydrate 21 g, Protein 19 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 93 mg, Sodium 823 mg, Fiber 2 g, Sugar 2 g

ITALIAN WEDDING SOUP WITH ORZO AND MEATBALLS



Italian Wedding Soup with Orzo and Meatballs image

There are endless variations on this soup, but the main elements are meatballs and greens. In our recipe, we make meatballs of ground beef and pork, and we add plenty of fresh herbs and kale for the green component. While the name indicates that the soup might be served at an Italian wedding, it is actually a mistranslation of minestra maritata, which refers to the "marriage" of greens and meat in the soup.

Time 50m

Yield Serves 5 to 6

Number Of Ingredients 24

Meatballs
1/2 pound lean ground beef
1/4 pound lean ground pork
1/3 cup dried bread crumbs
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons grated Parmigiano Reggiano cheese
2 cloves garlic, finely chopped
2 tablespoons chopped fresh oregano
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 egg, beaten
grated nutmeg
paprika
Soup
2 tablespoons unsalted butter
1 medium white onion, finely chopped
1 medium carrot, finely chopped
2 cloves garlic, finely chopped
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper, to taste
4 cups low-sodium chicken broth
1 (28.0-ounce) can no-salt-added diced tomatoes, drained
1 cup uncooked whole wheat orzo
2 cups shredded kale

Steps:

  • For the meatballs, combine beef, pork, bread crumbs, parsley, Parmesan, garlic, oregano, salt, pepper, egg, nutmeg, and paprika in a large bowl and use your hands to mix well.
  • Use a teaspoon to measure out meat for even sized meatballs.
  • With damp hands, shape them into 1-inch balls and transfer them to a large plate.
  • Cover and refrigerate until ready to cook.
  • For the soup, melt butter in a large soup pot over medium heat.
  • Add onion, carrots, garlic, salt and pepper and cook until translucent and fragrant, about 4 minutes.
  • Stir in broth, tomatoes, and 2 cups water.
  • Cover and cook 10 minutes over medium heat or until soup comes to a boil.
  • Add meatballs and orzo to the boiling soup and stir to make sure they are fully submerged.
  • Cover and simmer until the meatballs and orzo are fully cooked, about 15 minutes over medium heat.
  • Stir in kale and cook just until wilted, about 3 minutes.

Nutrition Facts : Calories 420 calories, Fat 12 grams, SaturatedFat 6 grams, Cholesterol 95 milligrams, Sodium 680 milligrams, Carbohydrate 53 grams, Protein 25 grams

ITALIAN WEDDING SOUP



Italian Wedding Soup image

Ina Garten uses chicken meatballs and vegetables in her version of classic Italian Wedding Soup, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     appetizer

Time 1h15m

Yield 8 servings

Number Of Ingredients 19

3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed

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.

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