Wedding Soup Recipes

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ITALIAN WEDDING SOUP



Italian Wedding Soup image

Tender meatballs, veggies, and pasta in a rich and flavorful broth, Italian wedding soup is a meal unto itself.

Provided by Jennifer Segal

Categories     Dinner

Time 1h20m

Yield 8

Number Of Ingredients 23

1 large egg
3 tablespoons finely chopped fresh chives
2 teaspoons finely chopped fresh sage
2 cloves garlic, minced
¾ lb 85 or 90% lean ground beef
½ lb sweet or hot Italian sausage, removed from the casings
½ cup grated Parmigiano Reggiano
⅓ cup Italian seasoned bread crumbs
¼ teaspoon salt
2 tablespoons olive oil
1 medium yellow onion, diced
2 large carrots, diced
2 stalks celery, diced
6 cups high-quality chicken broth, such as Swanson (do not use low-sodium)
2 cups high-quality beef broth, such as Swanson (do not use low-sodium)
2 cups water
½ cup dry white wine (optional)
1 bay leaf
½ teaspoon salt
¼ teaspoon white pepper (okay to use black pepper)
1 cup small pasta such as dittalini
4 oz fresh spinach, stems trimmed and roughly chopped (once prepped, you should have about 3 packed cups)
Parmigiano Reggiano, for serving

Steps:

  • Make the meatballs: Preheat the oven to 350°F. Line a baking sheet with aluminum foil and set an oven-proof roasting rack over top. Spray the rack generously with nonstick cooking spray.
  • In a large bowl, beat the egg with the chives, sage and garlic. Add the remaining meatball ingredients and mash with your hands until evenly combined. Roll the mixture into tablespoon-size balls, about 1 inch in diameter (it will make approximately 50 meatballs), and place on the prepared rack. Bake for 15 to 18 minutes, or until lightly browned and cooked through. Set aside.
  • Meanwhile, start the soup. In a large soup pot or Dutch oven over medium heat, heat the olive oil. Add the onions, carrots, and celery and cook, stirring frequently, until the vegetables are softened, about 8 minutes. Add the chicken broth, beef broth, water, wine, bay leaf, salt and pepper and bring to a boil. Add the pasta and cook, uncovered, at a gentle boil until the pasta is al dente, 8 to 10 minutes (or according to package directions). Taste the soup and adjust the seasoning, if necessary. Reduce the heat to low and add the spinach and meatballs. Simmer for a few minutes, until the spinach is wilted and the meatballs are warmed through. Ladle into bowls and serve with grated Parmigiano Reggiano.
  • Freezer-Friendly Instructions: The soup can be frozen for up to 3 months but wait until you reheat the soup to add the pasta. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender.

Nutrition Facts : Calories 359, Fat 22 g, Carbohydrate 16 g, Protein 23 g, SaturatedFat 7 g, Sugar 5 g, Fiber 2 g, Sodium 930 mg, Cholesterol 83 mg

WEDDING SOUP



Wedding Soup image

"My family loves this quick and easy version of Italian wedding soup," says Kimberly Parker of North Olmsted, Ohio. "They ask for it frequently, and my son begs for me to put any leftovers in his lunchbox."

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 16

1 egg, lightly beaten
3/4 cup chopped onion, divided
1/3 cup dry bread crumbs
1/2 pound ground turkey
1-1/2 teaspoons canola oil
2 cups sliced fresh carrots
1-1/2 cups chopped celery
1 tablespoon butter
4 cups fresh baby spinach
3 cans (14-1/2 ounces each) chicken broth
1 cup cubed cooked chicken breast
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/4 cups acini di pepe pasta or small pasta shells

Steps:

  • In a large bowl, combine the egg, 1/4 cup onion and bread crumbs. Crumble turkey over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in oil until no longer pink; drain and set aside. , Meanwhile, in a large saucepan, saute the carrots, celery and remaining onion in butter until crisp-tender. Add the spinach, broth, chicken, parsley, thyme, salt, pepper and reserved meatballs. Cook, uncovered, over medium heat for 10 minutes. , Bring to a boil. Add pasta; cook, uncovered, for 6-7 minutes or until pasta is tender, stirring occasionally.

Nutrition Facts : Calories 342 calories, Fat 12g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 1131mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.

ITALIAN WEDDING SOUP



Italian Wedding Soup image

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

8 ounces ground chicken
8 ounces ground chicken sausage ((casings removed))
1/4 cup breadcrumbs
1 large egg
1 tablespoon Italian seasoning
salt and pepper
1 tablespoon olive oil
1/4 cup onion ((chopped))
3 large carrots ((chopped))
2 stalks celery ((chopped))
3 garlic cloves
10 cups chicken stock
1/2 cup uncooked acini di pepe pasta ((orzo will also work))
4 cups spinach ((chopped))
1/2 cup parmesan

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

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.

MAMA'S ITALIAN WEDDING SOUP



Mama's Italian Wedding Soup image

This hearty soup was inspired by a soup I tasted at an Italian wedding. It is sure to please just about everyone! Serve hot with Parmesan cheese sprinkled on top.

Provided by Lalena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 45m

Yield 10

Number Of Ingredients 10

1 pound extra-lean ground beef
2 eggs, beaten
¼ cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 ½ quarts chicken broth
2 cups spinach - packed, rinsed and thinly sliced
1 cup seashell pasta
¾ cup diced carrots

Steps:

  • In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
  • In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

Nutrition Facts : Calories 168.9 calories, Carbohydrate 12.7 g, Cholesterol 70.5 mg, Fat 6.9 g, Fiber 1 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 1045.1 mg, Sugar 2.2 g

EASY ITALIAN WEDDING SOUP



Easy Italian Wedding Soup image

"After one taste, you'll find that this soup is absolutely delicious," promises Paula Sullivan from Barker, New York. "Lean ground beef and reduced sodium broth help keep it light. For variety, substitute garbanzo beans for the kidney beans."

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 7 servings (about 2 quarts).

Number Of Ingredients 16

1 large egg, lightly beaten
1 tablespoon dry bread crumbs
1 tablespoon dried parsley flakes
1 tablespoon plus 1/4 cup grated Parmesan cheese, divided
1/2 teaspoon onion powder
1/2 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon pepper, divided
1/2 pound lean ground beef (90% lean)
1/4 cup uncooked orzo or acini di pepe pasta
1 medium onion, finely chopped
3 celery ribs, chopped
1 tablespoon olive oil
2 garlic cloves, minced
4 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
4 cups chopped fresh spinach

Steps:

  • In a large bowl, combine the egg, bread crumbs, parsley, 1 tablespoon Parmesan cheese, onion powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 3/4-in. meatballs. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° until no longer pink, 8-10 minutes; drain., Cook pasta according to package directions; drain. In a large saucepan, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans and spinach. Stir in pasta, meatballs and remaining salt and pepper. , Cook until spinach is tender and meatballs are heated through. Garnish with remaining Parmesan cheese.

Nutrition Facts : Calories 205 calories, Fat 6g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 1024mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 4g fiber), Protein 17g protein.

MINESTRA MARITATA (ITALIAN WEDDING SOUP)



Minestra Maritata (Italian Wedding Soup) image

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

4 tablespoons extra-virgin olive oil, divided
1 ⅓ cups chopped yellow onion
⅔ cup chopped carrot
⅔ cup chopped celery
2 tablespoons minced garlic
6 cups unsalted chicken broth
6 ounces orzo, preferably whole-wheat
1 ½ tablespoons chopped fresh oregano
½ teaspoon kosher salt
24 cooked chicken meatballs (12 ounces), such as Easy Chicken Meatballs (see associated recipe)
4 cups baby spinach
¼ cup grated Parmesan cheese

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

AUTHENTIC ITALIAN WEDDING SOUP



Authentic Italian Wedding Soup image

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

4-8 cups chopped escarole (1 head)
3/4 cup finely chopped white onion
1 cup finely chopped carrots (about 3)
1 cup finely chopped celery (about 2 stalks)
2 tablespoon oil
12 cups chicken stock
1 teaspoon kosher salt
1 teaspoon black pepper
2 large eggs
2 tablespoon grated parmesan plus more for garnish
1 cup dry acini de pepe
1/2 pound ground beef
1/2 pound ground pork
2 slices of torn bread soaked in 1/4 cup milk
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon parsley
1 teaspoon kosher salt
1 teaspoon black pepper
1 large egg
1/2 cup grated parmesan

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 image

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

8 oz lean ground beef
8 oz ground pork
1/2 cup fresh hearty white bread crumbs*
1/4 cup chopped fresh parsley
1 1/2 tsp minced fresh oregano
1/2 cup finely shredded parmesan
1 large egg
Salt and freshly ground black pepper
1 Tbsp olive oil
1 Tbsp olive oil
1 1/4 cups 1/4-inch diced carrots
1 1/4 cups diced yellow onion
3/4 cup 1/4-inch diced celery
4 cloves garlic (, minced (1 1/2 Tbsp))
5 (14.5 oz) cans low-sodium chicken broth
1 cup dry acini de pepe or orzo pasta**
6 oz fresh spinach (, chopped)
Finely shredded parmesan (, for serving)

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

ITALIAN WEDDING SOUP



Italian Wedding Soup image

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

1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

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



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

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The term wedding soup comes from the Italian language phrase minestra maritata ('married soup'), which is a reference to the flavor produced by the combination or "marriage" of greens and the meat. The minestra maritata recipe …
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Food energy (per 100 g serving) 71 kcal (297 kJ)
Type Soup
Place of origin Italy
Alternative names Italian wedding soup, minestra maritata


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2021-10-31 To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs, escarole, carrots, chicken, parsley, pepper, and salt to the pot. Then simmer until the meatballs are cooked through and the escarole and carrots are tender, about 8 minutes. In a small pot cook the orzo in water about 10 minutes.
From eatalianrecipes.com


10 BEST WEDDING SOUP WITH MEATBALLS RECIPES | YUMMLY
2021-10-21 Italian Wedding Soup Food Apparel. baby spinach, olive oil, chicken stock, kosher salt, grated Parmesan cheese and 12 more. Italian Wedding Soup Karen's Kitchen Stories. extra large egg, milk, orzo pasta, chicken stock, grated Pecorino Romano cheese and 15 more.
From yummly.com


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