Best Italian Wedding Soup Giada De Laurentis Recipes
HEARTY ITALIAN WEDDING SOUP
Having tried many different versions of this soup - I came up with my own - less fatty and more taste
Provided by Ravenseyes
Categories Spinach
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
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 WITH TURKEY MEATBALLS
Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on (homemade is ideal, but store-bought works well too), then pack the meatballs with flavor (garlic and parsley) and staying power (egg, panko and cheese, to gently bind them together). Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat celery and carrots into the broth, but for a quick weeknight meal, you won't miss them here. If speed is your game, roll the mixture into 12 large meatballs-or opt for 20 smaller ones if serving kids (mini meatballs will cook through even faster). Either way, finish with a healthy dose of olive oil, lemon, cheese and dill, or any fresh Italian herb you may have on hand.
Provided by Sarah Copeland
Categories dinner, easy, quick, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
- Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
- Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.
- Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
- Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt. Season with salt and pepper to taste.
- Divide the soup among four bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.
Nutrition Facts : @context http, Calories 669, UnsaturatedFat 19 grams, Carbohydrate 49 grams, Fat 29 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 8 grams, Sodium 1797 milligrams, Sugar 13 grams, TransFat 0 grams
ITALIAN WEDDING SOUP - GIADA DE LAURENTIIS
I took this amazing soup by Giada DeLaurentiis and added my own spin on it. The meatballs in this soup are so wonderful because of the combination of pork & beef. I've substituted frozen spinach for the traditional kale because I prefer it, but you can add the kale if you'd like. This is a "must try" recipe!
Provided by kelycarter_
Categories European
Time 50m
Yield 10 serving(s)
Number Of Ingredients 15
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.
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