Best Barbaras Italian Wedding Soup Recipes

ITALIAN WEDDING SOUP I

Italian Wedding Soup I image

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

Ingredients

½ pound extra-lean ground beef
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
½ teaspoon dried basil
½ teaspoon onion powder
5 ¾ cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
⅓ cup finely chopped carrot

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

TRADITIONAL ITALIAN WEDDING SOUP

Traditional Italian Wedding Soup image

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

Ingredients

2 large eggs, lightly beaten
1/2 cup dry bread crumbs
1/4 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon raisins, finely chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/2 pound lean ground beef (90% lean)
1/2 pound bulk spicy pork sausage
2 cartons (32 ounces each) reduced-sodium chicken broth
1/2 teaspoon pepper
1-1/2 cups cubed rotisserie chicken
2/3 cup uncooked acini di pepe pasta
1/2 cup fresh baby spinach, cut into thin strips
Shredded Parmesan cheese, optional

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.