TRADITIONAL ITALIAN WEDDING SOUP
You don't have to be Italian to love this easy-to-make soup with tiny round pasta! Add homemade meatballs but use ready-made stock and rotisserie chicken.-Mary Sheetz, Carmel, Indiana
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 7 ingredients. Crumble beef and sausage over mixture and mix lightly but thoroughly. Shape into 1/2-in. balls. , In a Dutch oven, brown meatballs in small batches; drain. Add the broth and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in chicken and pasta; cook 5-7 minutes longer or until pasta is tender. Stir in spinach; cook until wilted. Sprinkle with shredded Parmesan cheese if desired. Freeze option: Before adding cheese, cool soup. Freeze soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Sprinkle each serving with cheese.
Nutrition Facts : Calories 253 calories, Fat 10g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 797mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.
ITALIAN WEDDING SOUP
The BEST Italian Wedding Soup! Filled with homemade browned meatballs, fresh veggies and tiny bits of pasta. Total comfort food any day of the year!
Provided by Jaclyn
Categories Soup
Time 50m
Number Of Ingredients 18
Steps:
- For the meatballs:
- Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper.
- Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
- Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total.
- Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (note that meatballs won't be cooked through at this point, they'll continue to cook through in the soup).
- For the soup:
- While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until veggies have softened about 6 - 8 minutes, add garlic and saute 1 minute longer.
- Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to light boil (about medium or medium-low).
- Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking. Serve warm, sprinkle each serving with parmesan cheese.
Nutrition Facts : Calories 396 kcal, Carbohydrate 25 g, Protein 29 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 85 mg, Sodium 362 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
AUTHENTIC ITALIAN WEDDING SOUP
This Authentic Italian wedding soup is like a bowl of pure comfort and a hug from an Italian Nonna! Mini meatballs, escarole, carrots, and acini di pepe pasta make this the best anytime soup!
Provided by TKWAdmin
Categories Soup
Time 45m
Number Of Ingredients 21
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.
Nutrition Facts : ServingSize 2 cups, Calories 239 calories, Sugar 5.2 g, Sodium 558.4 mg, Fat 9 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 18.9 g, Fiber 3 g, Protein 9.5 g, Cholesterol 68.9 mg
ITALIAN WEDDING SOUP
Italian wedding soup is warm and comforting and filled with tender chicken meatballs, veggies, and acini de Pepe. This classic Italian soup will become an instant family favorite!
Provided by Alyssa Rivers
Categories Main Course
Time 29m
Number Of Ingredients 15
Steps:
- In a medium-sized mixing bowl, add the ground chicken, chicken sausage, bread crumbs, egg, Italian seasoning, and salt and pepper. Stir until combined. Roll into one-inch meatballs making about 25-30.
- In a large pot add the olive oil, onion, carrots, celery, and garlic. Cook for 2-3 minutes or until tender. Add in the chicken stock, pasta, and meatballs and bring to a boil. Reduce heat to a simmer and cook for about 10 minutes until meatballs are cooked through and pasta is tender. Stir in spinach and allow to wilt. Season with salt and pepper and top with freshly grated parmesan cheese.
Nutrition Facts : ServingSize 1 g, Carbohydrate 20 g, Protein 21 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 81 mg, Sodium 801 mg, Fiber 2 g, Sugar 7 g, Calories 328 kcal, UnsaturatedFat 11 g
OUR BEST 30+ CLASSIC ITALIAN SOUP RECIPES (+PASTINA SOUP)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Soup
Time 34m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 334 kcal, ServingSize 1 serving
MINESTRA MARITATA (ITALIAN WEDDING SOUP)
Forget the marble-size meatballs you find in many versions of this Italian Wedding Soup. In this easy recipe, they're full-size, full-flavored and plenty filling.
Provided by Robin Bashinsky
Categories Healthy Italian Soup Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a large pot over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes.
- Add broth, cover and bring to a boil. Add orzo, oregano and salt; cover and cook, stirring occasionally, until the orzo is just tender, about 9 minutes.
- Stir in meatballs and spinach; cook until the meatballs are heated through and the spinach is wilted, 2 to 4 minutes.
- Serve sprinkled with cheese and drizzled with the remaining 3 tablespoons oil.
Nutrition Facts : Calories 415.1 calories, Carbohydrate 36.1 g, Cholesterol 100.6 mg, Fat 19 g, Fiber 3.7 g, Protein 25.8 g, SaturatedFat 4.7 g, Sodium 728 mg, Sugar 5.2 g
PARTY ITALIAN WEDDING SOUP
A large batch of traditional Italian Wedding soup. This soup offers plenty of meat, carbohydrates and veggies. Perfect with Italian bread. For the pasta, I use acini di pepe, but you could use any small shape you desire, like shells or orzo.
Provided by Chuck
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots and celery. Mix well and allow to simmer.
- In a separate large bowl, combine the ground beef, bread crumbs and egg and mix well. Form mixture into 1/2 inch diameter meatballs and carefully drop them into the soup.
- Put chunks of chicken breast into the soup and reduce heat to low. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 17 g, Cholesterol 81 mg, Fat 12.2 g, Fiber 2.3 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 732.5 mg, Sugar 3.6 g
ITALIAN WEDDING SOUP
For a warm bowl of Italian comfort, try Giada De Laurentiis' Italian Wedding Soup recipe, studded with tasty little beef-pork meatballs.
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 15
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
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
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
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
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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- In a large bowl combine eggs, onion, bread crumbs, cheese, parsley, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Add ground beef; mix well. Shape mixture into forty 1-1/4-inch meatballs. In a large skillet heat oil; brown meatballs, half at a time. Drain on paper towels.
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