Best Fabio Vivianis Italian Wedding Soup Recipes

TRADITIONAL ITALIAN WEDDING SOUP

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.

ITALIAN WEDDING SOUP RECIPE - (4.5/5)

Steps:

• MEATBALLS In a large bowl, mix together the beef, onion, garlic, cheese, salt, bread crumbs, basil, parsley, and egg until combined. Shape into tiny bite-sized meatballs, roughly 1/2 inch in diameter. Place onto cookie sheets (or plates) and refrigerate until ready to use*. Refrigerating will keep them from falling apart in the soup. SOUP In a large stock pot, melt the butter. Add the onion, carrots, and garlic and cook until tender but not too soft, about 5 minutes. Add 6 cups of chicken broth and bring to a boil. Turn down the heat to simmer, cover, and cook for 30 minutes. Taste and add salt and pepper as needed. Drop in the meatballs and cook 7 minutes (longer if frozen*). Add acini di pepi and cook 5 minutes then add spinach. Cover and simmer for 30 minutes. If you need more broth, add the remaining 1-2 cups. NOTES If you are not going to use the meatballs the same day you make them, cover them until you are ready. You can even freeze and drop them frozen into the soup. Just add a few more minutes to the cooking time.

ITALIAN WEDDING SOUP WITH PARMESAN SOUP CUBES RECIPE - (4/5)

Steps:

• Make the meatballs Combine the breadcrumbs and milk in a medium-sized bowl. Add the egg, Italian seasoning, parmesan cheese, and a few cracks of fresh pepper and stir to combine. Add the ground meat and mix well. Roll the meat mixture into miniature meatballs, about 1/2 inch in diameter. Cover and store in the refrigerator until ready to use. Make the soup Heat the olive oil in a heavy-bottom skillet over medium heat. Add the celery, carrot, onion, garlic, and bay leaves. Add a dash of salt and a few cracks of fresh pepper. Sautee until the onions become translucent, about 8 minutes. Add the chicken stock and the boullion cube and bring to a boil. Add the meatballs a few at a time, raising the heat to maintain a low boil. Stir gently as you add the meatballs so they don't get stuck to the bottom of the pot. Cover and simmer for 15-20 minutes, until the meatballs are cooked through. You can make the soup ahead to this point and refrigerate, if necessary. 20 minutes before serving Bring the soup up to a simmer if you refrigerated it. Add the greens and the pasta. Cover and simmer until the pasta is cooked, stirring occasionally so the pasta doesn't stick to the bottom of the pot (cooking time will vary based on what kind of pasta you use). Add salt and pepper to taste. Notes Pass the parmesan soup cubes at the table for people to add to their own bowl. Make the parmesan cubes: Preheat the oven to 325 degrees. Mix the eggs, baking powder, parsley and a few cracks of fresh pepper in a medium bowl. Add the cheese, stirring well to combine. Add flour and mix well. It should be the consistency of a thick batter. If it's too thing, add more flour 1 tablespoon at a time. Grease a small baking dish of about 24 square inches (mine was a 4x6 inch glass dish, but anything close to that will work). Pour the batter into the dish. Bake until the batter has set and the top becomes a light golden brown color, about 30 minutes. Turn out of the dish and let cool on a cooling rack. When cool, cut into small cubes and store in an airtight container in the refrigerator.

ITALIAN WEDDING SOUP RECIPE - (4.5/5)

Steps:

• 1 In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4″ balls. 2 In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs. 3 Return to boil;reduce heat to medium. 4 Cook at slow boil for 10 minutes or until orzo is tender. 5 Stir frequently to avoid sticking. 6 Serve with additional Parmessan cheese sprinkled on top.

THE BEST ITALIAN WEDDING SOUP

Steps:

• Combine the thyme, bay, oregano and peppercorns in a 10-inch square of cheesecloth and bring the corners together to create a parcel. Tie it closed with kitchen twine.
• Stir the panko, Parmesan, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper in a medium bowl until combined. Stir in the cream, egg and half the grated garlic until completely combined.
• Combine the ground pork and sausage in a large bowl. Pull the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it until thoroughly mixed and no clumps remain.
• Add the breadcrumb mixture to the meat and use the same pulling technique to mix until all the ingredients are evenly incorporated.
• Scoop out portions of the meat mixture with a 1-ounce ice cream scoop (or use two heaping tablespoons). Roll the meat gently between your hands into balls. Arrange the balls on a rimmed baking sheet. You should have about 24 meatballs.
• Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add half the meatballs and cook, turning and rolling occasionally, until they are lightly browned on all sides, about 5 minutes total. Remove to a plate; the meatballs will not be cooked through, just browned on the outside. Repeat with the remaining meatballs.
• Reduce the heat to medium and add the chicken skin-side down. Cook until golden brown, about 5 minutes. Turn the chicken and add the onions, carrots, celery, remaining grated garlic. Season the chicken and vegetables with 1 tablespoon kosher salt and cook, stirring occasionally and scraping up the browned bits, until the vegetables have softened slightly, about 5 minutes.
• Stir in the wine, scraping any browned bits from the bottom of the pan, and cook until it's almost completely evaporated, about 3 minutes. Add 8 cups water and the cheesecloth parcel and bring to a boil. Reduce the heat to low and simmer until the chicken is just cooked through, about 30 minutes.
• Remove the chicken to a plate and let cool slightly. Shred the chicken with two forks, discarding the skin and bones.
• Meanwhile, add the meatballs and pasta to the broth and simmer until cooked through, about 10 minutes. Remove the sachet. Stir in the escarole and shredded chicken and continue cooking until the escarole is wilted and tender, about 5 minutes. Serve topped with parsley and grated Parmesan.