Kittencals Italian Wedding Soup Recipes

KITTENCAL'S ITALIAN WEDDING SOUP

Steps:

• For the meatballs; in a bowl combine all ingredients together, using hands mix until well combined.
• Shape into 3/4-inch balls.
• Place onto a plate or refrigerate until ready to use.
• Pour the chicken broth in a large saucepan then add in the black pepper; bring to a simmer over medium heat.
• Drop in the meatballs, then stir in the escarole or spinach, lemon zest and uncooked orzo; return to a simmer.
• Reduce the heat to low and simmer for about 20 minutes or until the orzo is tender.
• OPTIONAL; at the end of cooking mix in 1/3 cup of parmesan cheese until heated through.
• Season with salt if desired.
• Ladle into bowl then sprinkle with more Parmesan cheese on top.

ITALIAN WEDDING SOUP

Steps:

• In large kettle combine chicken breasts, onion, carrot, celery tops, salt and water.
• Bring to a boil and simmer 2 hours or until chicken is tender.
• Remove chicken, cook and cut into small pieces.
• Strain broth and return to kettle.
• Add to broth- 2 ribs celery, cut small; 2 carrots, grated; 1 onion, diced; 8 chicken bouillon cubes.
• Simmer 30 minutes, then add to broth: 1 head endive, cleaned and shredded and par boiled 1 minute in salted water; drain.
• Add cubed meat and meat balls (see below).
• Before serving, while soup is simmering add very slowly: 2 well beaten eggs to soup.
• Stir constantly.
• Serve with flavored croutons.
• Meatballs: Mix ground beef, parsley, cheese, salt, pepper, garlic powder, oregano, basil, egg and bread pieces together and shape into 1/2 inch balls.
• Drop into pan of boiling water 5 minutes.
• Remove with slotted spoon and set aside.
• Add to Italian wedding soup along with cubed chicken.
• I like to add some homemade pasta noodles or pastine if you don't have a pasta maker.
• ENJOY!

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.