Best My Big Scrumptious Greek Wedding Soup Recipes
MY BIG SCRUMPTIOUS GREEK WEDDING SOUP
This recipe is a knock-off of the traditional Italian wedding soup. Interestingly enough, the original dish of fame is not served at weddings at all; the name refers to the "marriage" of greens and meat in a clear broth. Here, substituting shrimp balls for the traditional ground beef meatballs makes it a healthy alternative. Using canned broth makes this a very quick and filling dinner entree -- even speedier if the shrimp balls are prepared in advance. The leftovers are delicious!
Provided by FLKeysJen
Categories One Dish Meal
Time 32m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Shell and devein the shrimp. With a towel, pat thoroughly dry. Chop in a food processor or blender. Blend in the egg whites, cheeses, garlic and cornstarch until it becomes a paste-like consistency. Roll into 1-inch balls. (Step #1 can be done in advance of meal time.).
- In a large saucepan, heat chicken broth on high. As soon as it starts boiling, carefully drop in shrimp balls one by one. Stir in orzo, lemon juice and chick peas. The liquid will stop boiling but as soon as it starts again, reduce heat to medium. Add basil. Cook for 10 minutes or until orzo is tender.
- Ladle soup into individual bowls and grate fresh parmesan cheese on top. Serve with warm pita bread cut in triangles.
Nutrition Facts : Calories 598.9, Fat 20.2, SaturatedFat 11.2, Cholesterol 231.8, Sodium 2426.8, Carbohydrate 50.3, Fiber 5.7, Sugar 4.3, Protein 51.5
ITALIAN WEDDING SOUP I
Coming from Rhode Island, a very ethnic state, this soup was traditionally served at Italian weddings. Serve with grated Parmesan cheese.
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
- In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 43.3 g, Cholesterol 86.8 mg, Fat 14.2 g, Fiber 2.9 g, Protein 27.3 g, SaturatedFat 5.3 g, Sodium 1211 mg, Sugar 4 g
GREEK WEDDING SOUP
This Rachael Ray recipe is a take on the classic Italian version. I am listing this recipe as printed, however I made a few changes that we really enjoyed. First, I did half beef and half lamb in the meatballs. I had kale in the garden so that went in as well as a splash of half n half. Additional stock maybe necessary if you like a brothy soup or you can cut down on the amount of orzo as it absorbs quit a bit of broth as it sits. I finished the soup with homemade croutons. This was a real winner.
Provided by MacChef
Categories Greek
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a deep skillet or dutch oven, bring the chicken stock to a boil. Lower a bring to a simmer.
- Meanwhile, in a large bowl, combine the lamb, half of the parsley, the breadcrumbs, feta, egg, garlic and oregano. Season with salt and pepper. Mix well and form into 1 inch balls. Add to the chicken stock along with the orzo and cook gently for 8 minutes.
- Stir in the lemon zest, lemon juice, remaining parsley and mint.
Nutrition Facts : Calories 643.2, Fat 33.8, SaturatedFat 14.4, Cholesterol 144, Sodium 1791.6, Carbohydrate 42.9, Fiber 2.7, Sugar 3.5, Protein 38.7
WEDDING SOUP
"My family loves this quick and easy version of Italian wedding soup," says Kimberly Parker of North Olmsted, Ohio. "They ask for it frequently, and my son begs for me to put any leftovers in his lunchbox."
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the egg, 1/4 cup onion and bread crumbs. Crumble turkey over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in oil until no longer pink; drain and set aside. , Meanwhile, in a large saucepan, saute the carrots, celery and remaining onion in butter until crisp-tender. Add the spinach, broth, chicken, parsley, thyme, salt, pepper and reserved meatballs. Cook, uncovered, over medium heat for 10 minutes. , Bring to a boil. Add pasta; cook, uncovered, for 6-7 minutes or until pasta is tender, stirring occasionally.
Nutrition Facts : Calories 342 calories, Fat 12g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 1131mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.
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