Best Italian Wedding Soup Giada De Laurentiis Recipes

Hearty Italian Wedding Soup image

Provided by Ravenseyes

Categories Spinach

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 16

3 teaspoons garlic (minced)
1 medium onion (diced)
3/4 cup carrot (diced)
10 ounces spinach (chopped frozen)
12 cups chicken stock
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon italian seasoning mix
2 cups pasta (small pearl like pastini)
2 lbs extra lean beef (I used ground chicken or turkey at times)
1/2 cup onion (grated)
2 eggs
1 1/2 cups Italian seasoned breadcrumbs
3/4 cup parmesan cheese (grated)
1 teaspoon salt
1 teaspoon pepper (to Taste)

Steps:

Prepare your meatballs first, mixing all the ingredients listed starting with 2 lbs ground beef and below- form into small meatballs - less than 1/2" in diameter.
Place into a frying pan and cook till 3/4 done or a nice brown coating is developed.
Place on paper towels to drain any fats. Remove all fats from the pan and deglaze the frying pan with 1 cup of chicken stock. Reserve this stock.
In a large soup pot add 1 tbsp olive oil, add onions, garlic and carrot. Sauté till tender. Approximately 5 to 10 minutes.
Add your chicken stock, basil, Italian spice and oregano. Allow 10 minutes of simmer time.
Add frozen spinach and allow to melt into soup. Cook for 5 - 10 minutes.
Add meatballs and reserved stock from deglazing the fry pan.
Cook your pastini to el dente. Add to soup.
Serve with fresh grated Parmasan Reggiano cheese.

Nutrition Facts : Calories 256.8, Fat 6.7, SaturatedFat 2.4, Cholesterol 43.9, Sodium 934.2, Carbohydrate 34.1, Fiber 2.3, Sugar 6.3, Protein 14.6

Italian Wedding Soup - Giada De Laurentiis image

Provided by kelycarter_

Categories European

Time 50m

Yield 10 serving(s)

Number Of Ingredients 15

1 small onion, grated
1/3 cup fresh Italian parsley, chopped
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1/3 cup breadcrumbs
1/2 cup grated parmesan cheese
1/2 lb ground beef
1/2 lb ground pork
fresh ground black pepper
12 cups chicken broth
2 (10 ounce) packages frozen chopped spinach, defrosted
2 large eggs
2 tablespoons freshly grated parmesan cheese, plus extra for garnish
salt and pepper

Steps:

Meatballs:.
Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork.
Shape the meat mixture into "marble-sized" meatballs. Place on a baking sheet.
Soup:.
Bring the broth to a boil in a large pot over medium-high heat.
Add the meatballs and simmer until the meatballs are cooked through.
Add spinach.
Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion and drizzle the egg mixture into the moving broth to form thin stands of egg.
Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.