Kittencals Italian Wedding Soup Recipes

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KITTENCAL'S ITALIAN WEDDING SOUP



Kittencal's Italian Wedding Soup image

Once the meatballs are shaped this soup takes very little time to put together and to cook, it makes a wonderful soup to serve at a dinner party --- the success of this soup will strongly depend on your quality of chicken broth so use the very best, the meatballs may be prepared covered and refrigerated up to a day in advance and I strongly recommend doing so to blend the flavors --- the complete recipe may be doubled.

Provided by Kittencalrecipezazz

Categories     Fruit

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

6 cups good quality chicken broth (see my Kittencal's Best Chicken Stock/Broth (Crock Pot Option))
1/2 teaspoon fresh ground black pepper (or to taste)
1 tablespoon lemon zest (or the zest from 1 lemon)
2 cups finely sliced escarole (or use spinach)
1/2 cup uncooked orzo pasta (or use 1 cup cooked rice added in at the end)
1/3 cup grated parmesan cheese (more for sprinkling) (optional)
1/4 lb extra lean ground beef
1/4 lb ground pork (or use 1/2 pound ground beef)
2 tablespoons fresh minced parsley
1 egg, slightly beaten
2 garlic cloves, minced
1 green onion, finely chopped (use white part only)
2 tablespoons dry breadcrumbs
3 tablespoons grated parmesan cheese
1/2 teaspoon seasoning salt or 1/2 teaspoon white salt
1/4-1/2 teaspoon fresh ground black pepper

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.

Nutrition Facts : Calories 205, Fat 8.2, SaturatedFat 3.1, Cholesterol 58.5, Sodium 842.1, Carbohydrate 14.7, Fiber 1.4, Sugar 1.4, Protein 16.7

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



Italian Wedding Soup image

This recipe is FROM SCRATCH - like my grandmother used to make it. Brings back GREAT childhood memories!

Provided by Kate DeMello

Categories     European

Time 2h30m

Yield 1 Big Pot

Number Of Ingredients 16

4 skinless chicken breasts
1 onion, cut in half
1 carrot
celery top
2 teaspoons salt
6 quarts water
1/2 lb lean ground beef
2 teaspoons dried parsley
1/4 cup cheese, grated
1/4 teaspoon salt
1/4 teaspoon pepper
1 dash garlic powder
1/4 teaspoon oregano
1/4 teaspoon basil
1 egg
2 slices bread, soaked in milk (sm. amount)

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!

Nutrition Facts : Calories 1813.1, Fat 48.2, SaturatedFat 18.6, Cholesterol 924.5, Sodium 6841.1, Carbohydrate 45.9, Fiber 4.7, Sugar 10.2, Protein 280.8

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