ITALIAN WEDDING SOUP WITH MEATBALLS RECIPE: HOW TO MAK…
This soup is just wonderful. It's so filling and chock-full of veggies. I first simmered up a batch of this soup when it was featured in our local newspaper, the Palm Beach Post Times. You can also substitute chicken sausage, rolled up into little balls, for the meatballs here.—Amy McGowen, Jupiter, Florida
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 7 servings (1-3/4 quarts).
Number Of Ingredients 17
Steps:
- In a large bowl, combine the egg white, bread crumbs and Italian seasoning. Crumble pork over mixture and mix well. Shape into 3/4-in. balls. , Place meatballs on a greased rack in a foil-lined 15x10x1-in. baking pan. Bake at 350° until a thermometer reads 160°, 15-18 minutes. , Meanwhile, in a Dutch oven, saute the carrots, celery, parsnip and onion in oil until tender. Stir in the broth, herbes de Provence, pepper flakes and pepper. , Drain meatballs on paper towels. Bring soup to a boil; add meatballs. Reduce heat; simmer, uncovered, for 20 minutes. Add orzo; cook until pasta is tender, stirring occasionally, 8-10 minutes longer. Add spinach; cook and stir until spinach is wilted. Sprinkle with cheese and parsley. , Freeze option: Do not add orzo or spinach. Cool soup; transfer to freezer containers and freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a large saucepan; bring to a boil. Add orzo, then proceed with recipe as directed.
Nutrition Facts : Calories 281 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 615mg sodium, CarbohydrateContent 32g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 16g protein. Diabetic Exchanges 2 starch
HOW TO MAKE TENDER JUICY MEATBALLS - INSPIRED TASTE
This is our go-to meatball recipe. It’s quick to make, calls on ingredients we always have on hand and the recipe guarantees juicy, tender and flavorful meatballs. The recipe calls for one pound of ground meat. The meat you choose is up to you. We love using a combination of ground pork and ground turkey.
Provided by Adam and Joanne Gallagher
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield Makes about 35 meatballs
Number Of Ingredients 9
Steps:
- Stir breadcrumbs and milk in a large bowl, and then let sit for 5 minutes. Add the egg, cheese, oregano, salt and the pepper. Stir until well blended.
- Add the ground meat and use a fork or your fingers to gently mix everything until combined. For the most tender meatballs, try your best not to over mix.
- Wet your hands, and then form the mixture into small balls (1-inch to 1 ¼-inch balls). You should get about 35 meatballs. A small cookie scoop is useful for portioning out the meatballs. Raw meatballs can be refrigerated overnight and baked the next day. You can also freeze the raw meatballs and store up to three months. To freeze them, form the meatballs, and then place them onto a baking sheet lined with parchment paper or a silicone baking mat. Place the baking sheet into the freezer and freeze until the meatballs are firm. Transfer frozen meatballs to an air-tight, freezer friendly container and freeze up to three months.
- Heat the oven to 425°F and line a baking sheet with parchment paper, foil or a silicone baking mat.
- Place formed meatballs onto the baking sheet, leaving a little space in between each meatball.
- Lightly spray the top of the meatballs with cooking spray or brush with oil.
- Bake until they are cooked through, the outsides are browned, and they register 165°F in the middle on an instant-read thermometer; about 20 minutes.
- Heat 2 tablespoons of oil in the bottom of a wide Dutch oven or nonstick pan over medium heat.
- Place the meatballs down into the hot oil and cook until they are cooked through, the outsides are browned, and they register 165°F in the middle on an instant-read thermometer; about 15 minutes. Depending on the shape or size of the pot, this might need to be done in two batches.
- Cooked meatballs will last in the fridge when stored in an airtight container for three days. Cooked meatballs can be frozen up to three months. Store them in an airtight, freezer-friendly container.
Nutrition Facts : ServingSize 5 small meatballs (recipe makes about 35), Calories 189, FatContent 11g, SaturatedFatContent 3.8g, CholesterolContent 74.4mg, SodiumContent 396.7mg, CarbohydrateContent 6.9g, FiberContent 0.4g, SugarContent 1.4g, ProteinContent 15g
More about "how to make lentil meatballs recipes"
CHEF JOHN'S MEATLESS MEATBALLS - ALLRECIPES
From allrecipes.com
Reviews 4.7
Total Time 5 hours 30 minutes
Category Italian Recipes
Calories 421.2 calories per serving
- Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.
PRESSURE COOKER SPAGHETTI AND MEATBALLS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Cuisine italian
Calories 743 per serving
- Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.
SPANISH LENTIL SOUP WITH POTATOES | RACHAEL RAY | RECIP…
From rachaelrayshow.com
- Serve with soup
VEGAN LENTIL MEATBALLS WITH COCONUT CURRY SAUCE
From feastingathome.com
75 FAMILY DINNER IDEAS - EASY RECIPES FOR LARGE GROUPS
From goodhousekeeping.com
SLOW COOKER LENTIL SOUP {EASY, HEALTHY ... - IFOODREAL.COM
From ifoodreal.com
31 LENTIL RECIPES PACKED WITH PROTEIN AND FLAVOR | SELF
From self.com
FOOLPROOF COMFORT FOOD RECIPES - SAVORY NOTHINGS
From savorynothings.com
WHAT ARE LENTILS? VARIETIES, NUTRITION, AND HOW TO COOK ...
From allrecipes.com
26 OLD-WORLD SAUSAGE RECIPES LIKE GRANDMA USED TO MAKE
From tasteofhome.com
31 DECEMBER DINNER RECIPES TO MAKE THIS MONTH - PUREWOW
From purewow.com
INSPIRED TASTE – EASY RECIPES FOR HOME COOKS
From inspiredtaste.net