Italian Egg Balls In Broth Recipes

ITALIAN WEDDING SOUP

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.

ITALIAN EGG BALLS IN BROTH

Steps:

• Beat eggs and blend with cheese, parsley and butter.
• Add enough bread crumbs to hold ingredients together and season with salt and pepper.
• Shape into balls about 3/4" in diameter, If sticky, very lightly dust hands with additional bread crumbs.
• When mixture is used up, bring broth to a rolling boil and carefully drop in balls.
• When they come to the surface, boil 5 minutes.
• Serve hot with additional grated cheese.
• The egg balls should be light and fluffy in texture.

MEATBALLS IN BROTH

Steps:

• COMBINE Ground Beef/Mince, Breadcrumbs, 1 TABLESPOON Chilli Sauce, Onion, Salt and Pepper; Mix WELL.
• ROLL into balls and place on tray; Refrigerate until ready to use.
• COMBINE Beef Stock, Brown Sugar, Lime Juice and remaining chilli sauce in a Saucepan; Bring to a BOIL.
• REDUCE heat to low, ADD Meatballs, until cooked through (About 8-10 minutes).
• Add Trimmed Spinich Leaves right before serving until spinich had wilted.
• ENJOY!

EGG BALLS (YEMA)

Steps:

• In a saucepan, simmer milk over low heat until it is reduced to 1 cup.
• Stir in sugar until well blended. Turn off heat and let cool.
• Mix 3 tablespoons of the simmered milk with the egg yolks and then add this mixture gradually to the milk in the pan.
• Stir in vanilla extract and continue stirring over low heat until mixture thickens.
• Remove from heat and let cool.
• Shape into balls, using one tablespoon of the mixture to make one ball.
• Roll finished balls in confectioner's sugar.