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
ITALIAN CHICKEN MEATBALL AND BEAN SOUP
In North Dakota, it's pretty common for winter temps to fall below zero. Hearty soups like this are a must. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (3 quarts).
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a large bowl, combine egg, stuffing mix and salt. Add chicken; mix lightly but thoroughly. Shape into 1-1/4-in. balls. Place in a greased 15x10x1-in. baking pan. Bake until cooked through, 14-17 minutes., Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add celery, carrots and onion; cook and stir until carrots are softened, 5-7 minutes. Stir in Italian seasoning and garlic; cook 1 minute longer., Add beans, broth and lemon zest; bring to a boil. Reduce heat to low. Stir in spinach and meatballs; cook just until spinach is wilted. Stir in lemon juice.
Nutrition Facts : Calories 265 calories, Fat 8g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 828mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 8g fiber), Protein 20g protein.
ITALIAN MEATBALL 'N' BEAN SOUP
This is a taste sensation the whole family will love.-Amanda Bowyer, Caldwell, Idaho
Provided by Taste of Home
Categories Lunch
Time 5h30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the egg, milk and bread crumbs. Crumble sausage and turkey over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in batches; drain. , Transfer meatballs to a 3-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low 5-6 hours or until a thermometer inserted in a meatball reaches 160°. If desired, top with additional sliced green onion.
Nutrition Facts : Calories 529 calories, Fat 31g fat (11g saturated fat), Cholesterol 119mg cholesterol, Sodium 1273mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 8g fiber), Protein 27g protein.
HEARTY ITALIAN MEATBALL SOUP
A very hearty, flavorful soup. Use whatever small shaped pasta you like.
Provided by Suzanne Call
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.
Nutrition Facts : Calories 271.6 calories, Carbohydrate 30.8 g, Cholesterol 49.3 mg, Fat 8.9 g, Fiber 3.2 g, Protein 16.7 g, SaturatedFat 3.2 g, Sodium 498.1 mg, Sugar 1.2 g
ITALIAN CHICKEN AND BEAN SOUP
Add something spicy to your Italian dinner! Enjoy this tasty skillet soup made using chicken, beans, pasta and veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in 3-quart saucepan over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon of the Italian seasoning. Cook and stir 3 to 5 minutes or until browned.
- Add broth and water. Heat to boiling. Add pasta and bell pepper. Heat to boiling; reduce heat. Cook uncovered 10 to 12 minutes, stirring occasionally, until pasta is tender.
- Stir in remaining 1/4 teaspoon Italian seasoning, kidney beans and the zucchini. Cook 3 to 5 minutes or until zucchini is crisp-tender.
Nutrition Facts : Calories 375, Carbohydrate 53 g, Cholesterol 35 mg, Fat 1, Fiber 9 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1400 mg
WHITE BEAN SOUP WITH MEATBALLS
It tastes like it's from scratch, but my Italian-inspired soup uses lots of shortcuts. For a meatball in every bite, chop them up-with an egg slicer! -Carole Lotito, Hillsdale, New Jersey
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic and pepper; cook and stir 1 minute., Stir in meatballs, carrots and broth; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in beans and escarole; return to a boil. Reduce heat; simmer, covered, until escarole has wilted, about 10 minutes. If desired, top servings with basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 301 calories, Fat 15g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 1050mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 8g fiber), Protein 19g protein.
FAMOUS HOMEMADE CHICKEN SOUP WITH MEATBALLS - ITALIAN STYLE
Make and share this Famous Homemade Chicken Soup With Meatballs - Italian Style recipe from Food.com.
Provided by The Miserable Gourm
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Rinse chicken and clean vegetables.
- Cut the tops off the carrots and remove onion skin but keep whole.
- Place chicken, vegetables, bullion, tomato sauce and enough water to cover in a large stock pot, covered, over high heat until it boils.
- Reduce heat and tilt lid to let soup simmer about 4 hours.
- Strain fat from top of broth.
- Carefully remove vegetables into a bowl to let cool.
- Carefully remove chicken, it's HOT! and let rest while you strain the broth through a metal strainer into a smaller pot.
- Mix all meatball ingredients together in a large bowl, being careful not to over-mix. In a large saucepan, add two or three generous ladles of chicken soup broth.
- Form small meatballs and cook in soup broth simmering until cooked, about 10 minutes. Add to strained broth.
- While meatballs are cooking, slice carrots and celery, and shred or slice chicken and add to strained broth.
- Now, I put some noodles into the bowl and add a ladle of soup on top and top it with grated cheese. (We're Italian. Cheese goes on everything.).
- I do not add the noodles to the soup directly because they tend to soak up all the broth , which make it difficult to eat as leftovers. This recipe makes enough for two nights for my family of 5. I freeze half for another time.
Nutrition Facts : Calories 486, Fat 26.4, SaturatedFat 8.4, Cholesterol 138.3, Sodium 1058.6, Carbohydrate 28.5, Fiber 3.4, Sugar 5.2, Protein 32.5
ITALIAN MEATBALL SOUP RAPIDO
Categories Soup/Stew Bean Beef Leafy Green Quick & Easy Dinner Lunch Fall Winter Family Reunion Healthy Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in a 5- to 6-quart pot over high heat until hot but not smoking, then cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes. Stir in broth and water and bring to a boil, covered. Meanwhile, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs (do not thaw if frozen), turning occasionally, until browned all over, about 3 minutes. Add meatballs to soup along with beans and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes. Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute.
TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP
Tasty Italian soup that's quick and easy to make.
Provided by DomesticGoddess
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
- Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.
- Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.
Nutrition Facts : Calories 358.9 calories, Carbohydrate 40.8 g, Cholesterol 26 mg, Fat 11.7 g, Fiber 9 g, Protein 20.2 g, SaturatedFat 3.9 g, Sodium 1315.3 mg, Sugar 5 g
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LIGHTENED-UP ITALIAN WEDDING SOUP WITH CHICKEN MEATBALLS
From playswellwithbutter.com
5/5 (4)Total Time 45 minsCategory Soup
- Add all listed ingredients to a medium bowl. Season with ½ teaspoon each Kosher salt and ground black pepper. Use your hands to bring the mixture together, being careful not to overwork the mixture. Roll the mixture into tablespoon-sized balls. You’ll get about 20-22 meatballs.
- Add 1 tablespoon of the olive oil to a large Dutch oven or soup pot over medium-high heat. Working in 2-3 batches, brown the chicken meatballs, about 1-2 minutes per side. Be careful not to overcrowd the pot – you want the meatballs to brown evenly to maximize the flavor in this lightened-up italian wedding soup. Transfer the browned meatballs to a plate and set aside – the meatballs will not be cooked through at this point, and that is totally fine!
- Add the remaining olive oil to the same Dutch oven or pot. Reduce the heat to medium. Once hot, add the onion and carrots. Season with the Italian seasoning and 1 teaspoon each Kosher salt and ground black pepper. Cook, stirring occasionally, until the veggies soften slightly, about 4-5 minutes.
- Add the garlic, quinoa, chicken stock, lemon juice, & browned meatballs to the Dutch oven or pot. Stir to combine. Bring the mixture to a boil. Reduce to a simmer. Cover and cook for 10-12 minutes, until the meatballs are cooked through and the quinoa is tender. Add the white beans and shredded kale to the soup. Simmer for 4-5 minutes more, until heated through.
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