OK, I am thinking this is just chicken broth with mini meatballs and parmesan and maybe some fresh basil. Anything I am missing? Is there an amazing recipe out there?
ISO Italian Wedding Soup recipe
- Thread starter Alix
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PA Baker
Master Chef
Some more greens--spinach or kale?
Here's a recipe I've used before. It's basic but tasty!
1 pound extra-lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 1/2 quarts chicken broth
2 cups spinach - packed,
rinsed and thinly sliced
1 cup seashell pasta or any other pasta
3/4 cup diced carrots
Directions
1 In a medium bowl, combine the beef, egg, bread crumbs,
cheese, basil and onion. Shape mixture into 3/4-inch balls and
set aside.
2 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.
Here's a recipe I've used before. It's basic but tasty!
1 pound extra-lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 1/2 quarts chicken broth
2 cups spinach - packed,
rinsed and thinly sliced
1 cup seashell pasta or any other pasta
3/4 cup diced carrots
Directions
1 In a medium bowl, combine the beef, egg, bread crumbs,
cheese, basil and onion. Shape mixture into 3/4-inch balls and
set aside.
2 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.
wasabi woman
Senior Cook
- Joined
- Aug 31, 2004
- Messages
- 255
I use this one from Giada De Laurentiis, I think its really good!
Italian Wedding Soup
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 8 servings
Meatballs:
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
Soup:
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
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.
Good Luck!
Italian Wedding Soup
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 8 servings
Meatballs:
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
Soup:
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
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.
Good Luck!
OP
OP
Hey you guys, thanks a bunch! Saving both of these. I think I am trying the spinach one first, endive is a bit tougher to find right now. I will post on my tests.
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