Bridgets Italian Wedding Soup Recipes

ITALIAN WEDDING SOUP

Steps:

• For the meatballs: Put the bread, garlic, onion, 1/2 teaspoon salt and a few grinds of black pepper in a food processor and pulse until very finely ground. Add the parsley and pulse until finely chopped. Add the egg and pulse until combined. Add the beef, pork and Parmesan and pulse until very well mixed. Transfer the mixture to a bowl. Line a rimmed baking sheet with parchment or foil. Roll the mixture into 1-inch meatballs, transferring them to the prepared baking sheet.
• For the soup: Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add half of the meatballs and cook, stirring gently occasionally, until browned on most sides and just cooked through, 3 to 4 minutes. Remove the meatballs to the baking sheet (they will cook again so don't worry about contamination). Repeat with the remaining meatballs.
• Add the carrot, celery and onion to the pot and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the chicken broth, Parmesan rind if using, 1/2 teaspoon salt and a few grinds of black pepper and bring to a brisk simmer. Add the pasta or couscous and cook according to the package instructions for al dente.
• Add the escarole and meatballs to the soup and return to a simmer. Simmer until the escarole is slightly wilted, about 2 minutes. Remove the Parmesan rind and discard. Sprinkle with the parsley and top with a drizzle of extra-virgin olive oil. Serve with more Parmesan on the side.

ITALIAN WEDDING SOUP

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!

BRIDGET'S ITALIAN WEDDING SOUP

Steps:

• Combine first eight ingredients.
• Form into LITTLE meatballs (there will be a lot of them).
• Fry in batches in the pot you will be preparing the soup.
• When all the meatballs are fried remove from the pot and add the chicken broth.
• Scrape any brown bits from the bottom of the pot.
• Add the meatballs, spinach, pasta, and carrots to the broth.
• Bring to a boil.
• Cook till the meatballs are done and sp is the pasta.
• ENJOY, ENJOY!

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.

ITALIAN WEDDING SOUP

Steps:

• In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.
• In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.
• Return to boil;reduce heat to medium.
• Cook at slow boil for 10 minutes or until orzo is tender.
• Stir frequently to avoid sticking.
• Serve with additional Parmesan cheese sprinkled on top.

ITALIAN WEDDING SOUP

Steps:

• In a large bowl, combine eggs and bread crumbs. Crumble beef and sausage over mixture; mix well. Shape into 3/4-inch balls.
• Place meatballs on a greased rack in a foil-lined 15-inch 10-inch x 1-inch baking pan. Bake at 350 degrees for 15-18 minutes or until no longer pink.
• Meanwhile, in a soup kettle or Dutch oven, sauté carrots, celery, onion and garlic in oil until tender.
• Stir in the broth, spinach, basil, soup mix, ketchup, thyme and bay leaves.
• Drain meatballs on paper towels.
• Bring soup to a boil; add meatballs.
• Reduce heat; simmer, uncovered for 30 minutes.
• Add pasta; cook 13-15 minutes longer or until tender, stirring occasionally.
• Discard bay leaves before serving.

CHEESY ITALIAN WEDDING SOUP

Steps:

• To make meatballs: Mix the ground beef, onion powder and garlic powder.
• To make the meatballs, each meatball is about 3/4 teaspoon.
• I make them small for the soup, but you can make them whatever size you would like.
• Cook the meatballs in the olive oil and when they are cooked if you think you want more garlic powder or onion powder add that now.
• Cook at medium heat in frying pan until cooked.
• Pour off the drippings and turn up the heat and brown them for a good flavor.
• Set aside.
• Put two cans of the chicken broth into a large soup pot.
• Cut the frozen spinach into several smaller chunks (or let it thaw).
• Mix the spinach with the chicken broth until it is all unfrozen and seperated.
• Put the meatballs in with the spinach and broth, set aside.
• Put the other can of broth in another pan, add a can of water, and some salt.
• Heat until boiling, and throw the pasta in.
• Cook until pasta is tender.
• Dump into the big soup pot with the rest of the soup, and stir over medium heat until simmering.
• Serve in small soup bowls and plenty of grated Parmesan and Romano cheese on top.
• Salt and pepper to taste.
• The cheese makes this recipe so goooood so don't skimp!

ITALIAN WEDDING SOUP

Steps:

• First mix in a large pot the chicken soup and endive (or Swiss chard).
• Bring this to a boil. Add in the hard boiled eggs. While stirring the soup, mix mix in the beaten eggs and cheese, then simmer.
• Next to make the meat balls to add to soup.
• Mix all ingredients well. roll out into small meatballs. You can either bake, fry or boil them. To boil them, bring 3 cups water to a boil. Then add half of the meatballs to the water and boil for 2 minutes. Add the remaining meat balls to the boiling water and cook for 2 more minutes.

ITALIAN WEDDING SOUP

Steps:

• In soup pot on med heat, bring broth to a boil.
• In bowl mix beef, pork, 3 eggs, crumbs, basil, parsley, and 1/2 cup parmesan.
• Mix well and form into tiny bite size balls.
• Drop the balls into the broth.
• Add escarole.
• When meatballs rise to the top, they are cooked, (7-8 minutes).
• When ecsarole is wilted it is done.
• In another bowl, mix the remaining eggs with the remaining parmesan.
• Add to soup, stirring continuously, until cooked through.