MINI MEATBALL SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 47m
Yield 4 big servings
Number Of Ingredients 26
Steps:
- In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
- While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
- Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.
- In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
- Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.
STRACCIATELLI SOUP WITH TINY MEATBALLS
The name of the soup is Italian for "shreds" or "rags", which is what the eggs look like after they are drizzled into the soup. The meatballs are dropped into the simmering soup, no need to brown first. Note: You can substitute 1- 10 ounce package frozen chopped spinach, thawed and squeezed dry, for the fresh spinach if you wish.
Provided by Imagenie
Categories Spinach
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Mix all meatball ingredients.
- Shape rounded teaspoons of meatball mixture into 3/4 inch balls.
- Put all soup ingredients except meatballs in large saucepan and bring to a boil over high heat.
- Reduce heat and cover and simmer for 5 minutes.
- Drop meatballs into the simmering soup.
- Cook, uncovered, for 8 to 10 minutes, or until meatballs are no longer pink in the center.
- Using a woooden spoon, stir soup while slowly pouring in the beaten eggs.
- Remove from heat and let stand for 2 minutes until the eggs are set.
- Serve sprinkled with parmesan cheese.
Nutrition Facts : Calories 165.4, Fat 8, SaturatedFat 2.8, Cholesterol 130.8, Sodium 882.5, Carbohydrate 5.4, Fiber 1.4, Sugar 2.1, Protein 17.2
EASY STRACCIATELLA ITALIAN SOUP
Make and share this Easy Stracciatella Italian Soup recipe from Food.com.
Provided by CooksInHeels
Categories Stocks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot bring chicken broth to a boil on high heat.
- Stir in Orzo; cook approximately 10 minutes until tender but slightly firm.
- Stir in Spinach, salt and pepper to taste.
- Cook approx 5 minutes.
- Add in beaten egg to soup stirring constantly.
- Immediatly serve in a large bowl or individual bowls, sprinkle with cheese before serving.
MINI MEATBALL SOUP WITH BROCCOLI AND ORECCHIETTE
The little meatballs in this cozy soup are just half-teaspoon bits of Italian sausage that needn't be rolled or browned before being plopped in. As the meatballs cook, the soup takes on the sausage's spices. This recipe is very adaptable: It calls for carrots and broccoli, but use whatever vegetables you wish. For the pasta, the tiny meatballs fit snugly in orecchiette, but feel free to use your favorite shape.
Provided by Ali Slagle
Categories dinner, weekday, soups and stews, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a medium saucepan of salted water to a boil.
- In a large Dutch oven or heavy pot, heat the oil over medium-high. Add the carrots, broccoli stems and garlic, season with salt and pepper, and cook, stirring occasionally to keep the garlic from scorching, until softened, 3 to 5 minutes.
- Add the chicken broth and bring to a boil, then reduce heat and simmer until the broth is flavorful, 5 to 7 minutes. Taste and season with salt and pepper as it simmers.
- Once the broth begins to simmer, add the pasta to the boiling water and cook until al dente. Drain the pasta and divide it among bowls.
- While the pasta cooks and the broth simmers, use a 1/2 teaspoon measuring spoon to scoop little sausage meatballs and plop them into the broth. (You can also pinch 1/2-inch pieces of the sausage and roll them between your hands.) Return to a boil, add the broccoli florets, then reduce heat and simmer, stirring gently and occasionally, until the sausage is cooked through and the florets are bright green, 5 to 7 minutes. Season to taste with salt and pepper. Spoon the soup over the orecchiette. Finish with Parmesan.
STRACCIATELLA SOUP
Eggs and Parmesan cheese are whisked into this classic Italian soup to make it smooth and creamy, while spinach makes it healthy and filling.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 6
Steps:
- Bring chicken stock to a simmer in a medium-size saucepan.
- Whisk together the eggs, Parmesan, parsley, and salt. Slowly pour the egg mixture into the stock while stirring. Continue to stir until the eggs are set, about 1 minute. Add baby spinach and stir to wilt. Serve immediately.
VEGETABLE SOUP WITH TINY MEATBALLS
My Mom used to make this soup for us when we were growing up. It calls for 1/2 cup fine pasta but she always dumped a lot more pasta in than what was called for :) Serve with lots of parmesan cheese, we loved it!
Provided by Janeydoe
Categories Meat
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat beef broth to boiling. Add veggies and oregano and simmer 12 minutes.
- Add pasta to bubbling soup; cook until pasta is almost done. Drop tiny meatballs into soup; simmer 2 minutes.
- Season with salt and pepper.
- Serve with grated paremsan cheese.
- Mini meatballs: Soak 2 slices dry bread or toast in water; squeeze out moisture.
- Lightly mix bread with 1 lb ground beef, egg, garlic and salt.
- Form in 3/4 inch balls using 1 teaspoon mixture for each.
- Brown in butter - Makes 5 dozen.
Nutrition Facts : Calories 198.3, Fat 10, SaturatedFat 3.6, Cholesterol 65.5, Sodium 878.2, Carbohydrate 12.5, Fiber 1.6, Sugar 3.2, Protein 14.4
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