Italian Wedding Soup Chicken Meatballs Recipes

ITALIAN WEDDING SOUP WITH CHICKEN MEATBALLS

Steps:

• In a large bowl add ground chicken, breadcrumbs, parmesan, thyme, salt, black pepper, egg, ground oregano, ground coriander and milk
• Mix all the ingredients well with you hands, until meatball mixture is combined
• Use an ice-cream scoop to portion and shape meat mixture for meatballs. Shape further with your hands into little balls
• In a large pot, add the extra virgin olive oil on medium heat. Add the meatballs. Brown for 5 minutes on two-three sides until golden brown. This is easier when done in two batches
• Remove meatballs and set aside
• Add chopped carrots, onion, celery and garlic
• Saute for 5-6 minutes
• Add white wine and simmer for 2 minutes
• Add chicken broth
• Add meatballs, bay leaves, oregano and acini di pepe pasta. Simmer for 20 minutes.
• Add spinach leaves, red pepper flakes and parmesan and let simmer for another 10 minutes.
• Serve with some squeezed lemon and extra parmesan

ITALIAN WEDDING SOUP

Steps:

• Preheat the oven to 350 degrees F.
• For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
• In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

ITALIAN WEDDING SOUP WITH MEATBALLS

Steps:

• In a large bowl, combine the egg white, bread crumbs and Italian seasoning. Crumble pork over mixture and mix well. Shape into 3/4-in. balls. , Place meatballs on a greased rack in a foil-lined 15x10x1-in. baking pan. Bake at 350° until a thermometer reads 160°, 15-18 minutes. , Meanwhile, in a Dutch oven, saute the carrots, celery, parsnip and onion in oil until tender. Stir in the broth, herbes de Provence, pepper flakes and pepper. , Drain meatballs on paper towels. Bring soup to a boil; add meatballs. Reduce heat; simmer, uncovered, for 20 minutes. Add orzo; cook until pasta is tender, stirring occasionally, 8-10 minutes longer. Add spinach; cook and stir until spinach is wilted. Sprinkle with cheese and parsley. , Freeze option: Do not add orzo or spinach. Cool soup; transfer to freezer containers and freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a large saucepan; bring to a boil. Add orzo, then proceed with recipe as directed.

ITALIAN WEDDING SOUP (CHICKEN MEATBALLS)

Steps:

• pre heat oven to 325 degrees.
• Blend the ground chicken, salt, pepper, oregano, parsley, bread crumbs, romano, garlic until nicely blended (depending on your ground chicken it may be very moist and more bread crumbs may be needed to form balls better).
• Form the blended mixture into 1/2 inc meat balls and place in oven for 10 minutes.
• Boil the broth during baking meat and add meat after baking for 10 minutes.
• Add pasta then spinach and boil until pasta is ready approx 10 minutes.
• salt/pepper and romano to taste upon serving.

ITALIAN WEDDING SOUP WITH CHICKEN MEATBALLS

Steps:

• Preheat the oven to 350 degrees.
• For the meatballs,.
• In a large bowl combine ground chicken, bread crumbs, garlic, parsley, Pecorino Romano, Parmesan, fennel seeds, milk, egg, salt, and pepper.
• Combine gently with a fork.
• Line a sheet pan with parchment paper.
• With a teaspoon, drop 1 to 1 1/4-inch meatballs onto sheet pan. You should have about 40 meatballs.
• Bake for 30 minutes, until cooked through and lightly browned. Set aside.
• In the meantime, for the soup.
• Heat the olive oil over medium-low heat in a large heavy-bottomed soup pot.
• Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally.
• Add the chicken stock and wine and bring to a boil.
• Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender.
• Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper.
• Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.
• Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
• Notes.
• You can also subsitute escarole for spinach in this recipe.
• Gran Pandano is a less expersive parm cheese Only parm cheese from a certain area and certain cows can be stamped parm reggiano the King of cheeses in Italy.
• To make quick meatballs, divide up meat mixture into quarters. Roll each quarter into a long log and then cut into pieces. You can then roll the pieces into meatballs (or not - shape doesn't matter in the soup).