Best Moms Italian Wedding Soup Recipes

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MAMA'S ITALIAN WEDDING SOUP



Mama's Italian Wedding Soup image

This hearty soup was inspired by a soup I tasted at an Italian wedding. It is sure to please just about everyone! Serve hot with Parmesan cheese sprinkled on top.

Provided by Lalena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 45m

Yield 10

Number Of Ingredients 10

1 pound extra-lean ground beef
2 eggs, beaten
¼ cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 ½ quarts chicken broth
2 cups spinach - packed, rinsed and thinly sliced
1 cup seashell pasta
¾ cup diced carrots

Steps:

  • In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
  • In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

Nutrition Facts : Calories 168.9 calories, Carbohydrate 12.7 g, Cholesterol 70.5 mg, Fat 6.9 g, Fiber 1 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 1045.1 mg, Sugar 2.2 g

NONNA'S ITALIAN WEDDING SOUP



Nonna's Italian Wedding Soup image

This is my Nonna/Italian grand mothers recipe!!! I make my own broth & this soup is so wonderful I get people asking me to make it all the time! It makes quite a large pot of soup also so you'll need a large soup pot!! Enjoy

Provided by stunt wife09

Categories     European

Time 2h

Yield 18 1 gallon soup, 8-18 serving(s)

Number Of Ingredients 13

4 large chicken breasts (with bone & skin)
8 cups water
8 chicken bouillon cubes
2 celery, sticks whole for flavor discard after broth is made
1 lb ground beef
1 tablespoon minced garlic
1 egg
1/4 cup parsley flakes
1/2 cup Italian breadcrumbs
1 cup inceni di peppi pasta (teeny tiny pasta that are round)
2 cups chopped celery
2 cups chopped carrots
chopped spinach, 2 handfuls

Steps:

  • BROTH:.
  • To make broth boil water, add chicken, whole celery sticks, bouillon & boil for 45 minutes take out chicken & let cool, drain the broth into another pan through a strainer. This is your homemade broth, throw away celery & take of the skin of chicken and pull of the meat from the bone & set to the side until ready to add back to broth.
  • MEATBALLS:.
  • Mix ground beef or g. turkey, egg, parsley, garlic & bread crumbs. Now take a small melon baller to make the same size meatballs every time & scoop put & roll into balls & pan fry until browned on the outside. Set them aside & drain on paper towels after browned until ready to add to broth.
  • PASTA:.
  • In a small pot boil water with salt & add pasta cook as directed on the box, probably 8 mins drain through strainer.
  • Chop 2 cups each of celery & carrots.
  • Now add all ingredients back into broth -- celery, carrots, shredded chicken, lil meatballs & bring to boil then simmer for 25 minutes.
  • at the end you'll prob add a few more cups of water to the broth & add to handfuls of chopped spinach.
  • I ALWAYS serve with fresh parmesan that melts in the broth & is delish!
  • You can always add some fresh basil when serving also! I usually have fresh bread with evoo & italian herbs to dip bread in & this is a wonderful meal!
  • ENJOY.

MOM'S HOMEMADE ITALIAN WEDDING SOUP



Mom's Homemade Italian Wedding Soup image

This hearty soup is perfect year round- wintertime for a warmup or room temp in the summer made with fresh spinach. Either ground turkey or ground beef may be used for the meatballs

Provided by Keeferop

Categories     European

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 12

1/2 lb ground turkey
3/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon parsley, chopped
2 tablespoons parmesan cheese, grated
1 tablespoon breadcrumbs
10 cups chicken broth
10 ounces frozen spinach, thawed
2 eggs
1/2 cup grated cheese
16 ounces boneless chicken breasts
1 cup pasta (acini di pepe, 1 cup uncooked)

Steps:

  • Cook 2 chicken breasts in boiling water until cooked through. Dice or shred into bite size pieces. Set aside.
  • Cook Acini di Pepe. Set aside.
  • Combine ground turkey, salt, pepper, parsley, grated parm, and breadcrumbs. Form into marble size meatballs.
  • Bring 10cups of chicken to a boil and add meatballs. Cook for 30 minutes.
  • Add thawed spinach and cooked chicken. Cook another 10 minutes.
  • Beat eggs with cheese and add very slowly drop by drop. Add drained pasta. Cook 10 minutes. Serve.

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

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.

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