Best Barefoot Contessas Italian Wedding Soup Recipes

Italian Wedding Soup image

Provided by Ina Garten

Categories appetizer

Time 1h15m

Yield 8 servings

Number Of Ingredients 19

3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed

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.

Barefoot Contessa's Italian Wedding Soup image

Provided by keldry

Categories < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 19

3/4 lb ground chicken
1/2 lb chicken sausage, casings removed
2/3 cup fresh white breadcrumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated pecorino romano cheese
1/4 cup freshly grated parmesan cheese, and more for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
kosher salt & freshly ground black pepper
2 tablespoons olive oil
1 cup minced yellow onion
1 cup diced carrot (3 carrots)
3/4 cup diced celery (2 stalks)
10 cups chicken stock
1/2 cup dry white wine
1 cup small shell pasta
1/4 cup minced fresh dill
12 ounces Baby Spinach, washed and trimmed

Steps:

Preheat the oven to 350 degrees F.
To make 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 or small portion scoop, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (Makes about 40 meatballs.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
While the meatballs ar baking, prepare the soup broth: heat the olive oil over medium-low heat in a large pot. Add the onion, carrots, and celery and saute until softened, about 5 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, and add salt and pepper if needed. 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.

Ina Garten's Italian Wedding Soup (Back to Basics / Barefoot Con image

Provided by ChefDLH

Categories Poultry

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 20

1/4 lb ground chicken
1/4 lb chicken sausage, with casings removed
2/3 cup fresh white breadcrumbs
2 teaspoons minced garlic (3 cloves)
3 tablespoons chopped fresh parsley leaves (1/4 cup)
1/4 cup grated pecorino romano cheese
1/4 cup grated parmesan cheese, plus more for serving (freshly grated recommended)
3 tablespoons milk
1 extra large egg, lightly beaten
kosher salt
fresh ground black pepper
2 tablespoons olive oil
1 cup yellow onion (minced)
1 cup diced to 1/4 inch pieces carrot (3 carrots)
3/4 cup diced celery, to 1/4 inch pieces (2 stalks)
10 cups chicken stock
1/2 cup dry white wine
1 cup small shell pasta, such as tubetini or 1 cup stars pasta
1/4 cup minced fresh dill
12 ounces Baby Spinach, washed and trimmed

Steps:

Preheat the oven to 350 degrees.
For the meatballs, place ground chicken.chicken sausage, bread crumbs, garlic, parsley, Pecorino Romano, Parmesan, milk, egg, 1 teaspoon salt, and 1/4 tsp.pepper in a bowl and combine gently with a fork.
Line a sheet pan with parchment paper. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto the 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 cheese.