COOKED PERFECT ITALIAN STYLE MEATBALLS RECIPES
CHRISTINA'S ITALIAN WEDDING SOUP RECIPE: HOW TO MAKE IT
I'm big on soups with tiny meatballs and pasta. I double the meatballs, poach them in the broth, remove half and freeze them for another time. —Christina Hitchcock, Madison Township, Pennsylvania
Provided by Taste of Home
Categories Lunch
Total Time 60 minutes
Prep Time 40 minutes
Cook Time 20 minutes
Yield 12 servings (5 quarts).
Number Of Ingredients 24
Steps:
- In a large bowl, combine the first 10 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-in. balls. , For soup, in a stockpot, heat oil over medium-high heat. Add carrots, celery and onions; cook and stir until onions are tender, 6-8 minutes. Add garlic; cook 1 minute longer., Stir in stock, water, salt and pepper; bring to a boil. Drop meatballs into soup; cook, uncovered, 10 minutes. Gently stir in pasta; cook until meatballs are cooked through and pasta is tender, 10-12 minutes longer., Stir in spinach. Top servings with parsley and cheese.
Nutrition Facts : Calories 269 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 1083mg sodium, CarbohydrateContent 28g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 21g protein.
CHRISTINA'S ITALIAN WEDDING SOUP RECIPE: HOW TO MAKE IT
I'm big on soups with tiny meatballs and pasta. I double the meatballs, poach them in the broth, remove half and freeze them for another time. —Christina Hitchcock, Madison Township, Pennsylvania
Provided by Taste of Home
Categories Lunch
Total Time 60 minutes
Prep Time 40 minutes
Cook Time 20 minutes
Yield 12 servings (5 quarts).
Number Of Ingredients 24
Steps:
- In a large bowl, combine the first 10 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-in. balls. , For soup, in a stockpot, heat oil over medium-high heat. Add carrots, celery and onions; cook and stir until onions are tender, 6-8 minutes. Add garlic; cook 1 minute longer., Stir in stock, water, salt and pepper; bring to a boil. Drop meatballs into soup; cook, uncovered, 10 minutes. Gently stir in pasta; cook until meatballs are cooked through and pasta is tender, 10-12 minutes longer., Stir in spinach. Top servings with parsley and cheese.
Nutrition Facts : Calories 269 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 1083mg sodium, CarbohydrateContent 28g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 21g protein.
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