Nonnas Italian Wedding Soup Recipes

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.

AUTHENTIC ITALIAN WEDDING SOUP

Steps:

• In a large bowl add all of the meatball mixture and mix to just combine. Do not overwork the meat as it will get tough. Using a small cookie scoop or a Tablespoon, scoop the meatballs into 1/2" round balls. Place on a parchment lined baking sheet or plate. Repeat to make all of the meatballs. Set aside.
• In a large stock pot over medium heat add the oil. When the oil starts to shimmer add the onion, carrots and celery, stirring. Sautee for 6-8 minutes or until the onions turn translucent. Add the stock and bring to a boil scraping the bottom. Once it starts to boil, add the meatballs, pasta and escarole. Continue to cook for 8-10 minutes or until the meatballs are cooked through stirring often.
• In a bowl whisk together the egg and 2 tablespoon of parmesan cheese. Turn heat down on the soup to medium. Start stirring the soup around in a circle. Continue stirring and gradually drizzle in the egg mixture to form thin strands of egg; ~ 1 minute. Taste for seasoning and adjust accordingly.

NONNA'S ITALIAN WEDDING SOUP

Steps:

• BROTH:.
• To make broth boil water, add chicken, whole celery sticks, bouillon & boil for 45 minutes take out chicken & let cool, drain the broth into another pan through a strainer. This is your homemade broth, throw away celery & take of the skin of chicken and pull of the meat from the bone & set to the side until ready to add back to broth.
• MEATBALLS:.
• Mix ground beef or g. turkey, egg, parsley, garlic & bread crumbs. Now take a small melon baller to make the same size meatballs every time & scoop put & roll into balls & pan fry until browned on the outside. Set them aside & drain on paper towels after browned until ready to add to broth.
• PASTA:.
• In a small pot boil water with salt & add pasta cook as directed on the box, probably 8 mins drain through strainer.
• Chop 2 cups each of celery & carrots.
• Now add all ingredients back into broth -- celery, carrots, shredded chicken, lil meatballs & bring to boil then simmer for 25 minutes.
• at the end you'll prob add a few more cups of water to the broth & add to handfuls of chopped spinach.
• I ALWAYS serve with fresh parmesan that melts in the broth & is delish!
• You can always add some fresh basil when serving also! I usually have fresh bread with evoo & italian herbs to dip bread in & this is a wonderful meal!
• ENJOY.

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!