ITALIAN WEDDING PASTA
I love Italian wedding soup, so I couldn't wait to try this recipe. With very few adjustments, I was surprised how well it resembled the general flavor of the soup. Easy and delicious!! * I have one in the freezer and will post OAMC directions once I have them.
Provided by jackieblue
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Spray a jelly roll pan or line with parchment.
- In a medium bowl, use hands to mix chicken, bread crumbs, parsley, pepper, salt, garlic, egg, and 1/4 C of the cheese until blended. Shape into about 36 1-inch meatballs. Place on pan and bake about 18 minutes or until done. Leave oven on for end of recipe.
- Meanwhile, heat large pot of water to boiling. Add pasta and cook 2 minutes less than package directs. Drain pasta and return it to the pot.
- Whisk cornstarch into milk. Add milk mixture and broth to pasta in pot. Heat to boiling over medium-high heat, stirring frequently. Boil 1 minute to thicken sauce slightly.
- Remove from heat and stir in spinach, 1/2 C grated Romano, and some freshly ground pepper. Once cheese is melted and spinach is well wilted, gently stir in meatballs.
- Transfer pasta to 3-quart glass, stoneware, or ceramic baking dish. Sprinkle with remaining 1/4 C grated Romano. Bake 20 minutes or until hot in the center and turning golden brown.
Nutrition Facts : Calories 456.5, Fat 12.4, SaturatedFat 6.4, Cholesterol 99.3, Sodium 723, Carbohydrate 50.9, Fiber 2.8, Sugar 4.1, Protein 33.5
ITALIAN WEDDING PASTA
I found this Good housekeeping recipe on MSN.com this morning, it seems like it would be a good dish so I am posting it here for safekeeping until I get to try it.
Provided by my3girlz
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Line 15 1/2" by 10 1/2" jelly-roll pan with parchment paper or foil.
- In medium bowl, with fingertips, mix turkey, bread crumbs, parsley, garlic, egg, and 1/4 cup Romano just until blended; do not overmix. Shape turkey mixture into thirty-six 1-inch meatballs; place in prepared pan.
- Bake meatballs 20 minutes.
- Meanwhile, heat large covered saucepot of water to boiling over high heat.
- Add pasta and cook 2 minutes less than label directs.
- Drain pasta; return to saucepot.
- In 2-cup liquid measuring cup, whisk cornstarch into milk.
- Add milk mixture and broth to pasta in saucepot; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute to thicken sauce slightly. Remove saucepot from heat; stir in spinach, 1/2 cup grated Romano, and 1/4 teaspoon pepper. Add meatballs and gently toss to combine.
- Transfer pasta mixture to 3-quart glass or ceramic baking dish; sprinkle with remaining 1/4 cup grated Romano. Bake 20 minutes or until hot in the center and golden brown on top.
Nutrition Facts : Calories 471.5, Fat 15.3, SaturatedFat 7.2, Cholesterol 104.4, Sodium 489.9, Carbohydrate 51.1, Fiber 2.8, Sugar 4, Protein 31.1
ITALIAN WEDDING PASTA
Steps:
- 1. Preheat oven to 400 F. Line 15 1/2" by 10 1/2" jelly-roll pan with parchment paper or foil. 2. In medium bowl, with fingertips, mix turkey, bread crumgs, parsley garlic, egg and 1/4 cup Romano just blended; do not overmix. Shape turkey mixture into thirty-six 1-inch meatballs; place in prepared pan. Bake meatballs 20 inutes. 3. Meanwhile, heat large covered sauceport ofwater to boiling over high heat. Add pasta adn cook 2 minute less than label directs. Drain pasta; return to saucepot. 4. In 2-cup liquid measuring cup, whisk cornstarch into milk. Add milk mixture and broth to pasta in saucepot; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute to thicken sauce slightly. Remove saucepot from heat; stire in spinach, 1/2 cup grated Romano, and 1/4 teaspoon pepper. Add meatballs and gently toss to combine. Transfer pasta mixture to 3-quart glass or ceramic baking dish; sprinkle with remaining 1/4 cup grated Romano. Bake 20 minutes or until hot int he center and golden brown on top
TRADITIONAL ITALIAN WEDDING SOUP
You don't have to be Italian to love this easy-to-make soup with tiny round pasta! Add homemade meatballs but use ready-made stock and rotisserie chicken.-Mary Sheetz, Carmel, Indiana
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 7 ingredients. Crumble beef and sausage over mixture and mix lightly but thoroughly. Shape into 1/2-in. balls. , In a Dutch oven, brown meatballs in small batches; drain. Add the broth and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in chicken and pasta; cook 5-7 minutes longer or until pasta is tender. Stir in spinach; cook until wilted. Sprinkle with shredded Parmesan cheese if desired. Freeze option: Before adding cheese, cool soup. Freeze soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Sprinkle each serving with cheese.
Nutrition Facts : Calories 253 calories, Fat 10g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 797mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.
ITALIAN WEDDING SOUP I
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
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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ITALIAN WEDDING PASTA - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine ItalianTotal Time 50 minsServings 8Calories 390 per serving
- Preheat oven to 400 degrees F. Line 15 1/2" by 10 1/2" jelly-roll pan with parchment paper or foil.
- In medium bowl, with fingertips, mix turkey, bread crumbs, parsley, garlic, egg, and 1/4 cup Romano cheese just until blended; do not overmix.
- Bake meatballs 20 minutes. Meanwhile, heat large covered saucepot of water to boiling over high heat.
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