ITALIAN SOUP MIX RECIPES

Name: Italian Wedding Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings (3 quarts).
Cuisine: Europe, Italian
Ingredients: 1 large egg, beaten; 3/4 cup grated Parmesan cheese; 1/2 cup dry bread crumbs; 1 small onion, chopped; 3/4 teaspoon salt, divided; 1-1/4 teaspoons pepper, divided; 1-1/4 teaspoons garlic powder, divided; 2 pounds ground beef; 2 quarts chicken broth; 1/3 cup chopped fresh spinach; 1 teaspoon onion powder; 1 teaspoon dried parsley flakes; 1-1/4 cups cooked medium pasta shells

ITALIAN WEDDING SOUP RECIPE: HOW TO MAKE IT

Italian Wedding Soup Recipe: How to Make It image

Even in our hot Florida weather, this soup always satisfies! I add cooked pasta at the end of the simmering time to keep it from getting mushy. —Nancy Ducharme, Deltona, Florida

Provided by Taste of Home

Categories Dinner Lunch

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 13

Ingredients

1 large egg, beaten
3/4 cup grated Parmesan cheese
1/2 cup dry bread crumbs
1 small onion, chopped
3/4 teaspoon salt, divided
1-1/4 teaspoons pepper, divided
1-1/4 teaspoons garlic powder, divided
2 pounds ground beef
2 quarts chicken broth
1/3 cup chopped fresh spinach
1 teaspoon onion powder
1 teaspoon dried parsley flakes
1-1/4 cups cooked medium pasta shells

Steps:

In a large bowl, combine the egg, cheese, bread crumbs, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. , In a Dutch oven, brown meatballs in small batches; drain. Add the broth, spinach, onion powder, parsley and remaining salt, pepper and garlic powder; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in pasta; heat through.

Nutrition Facts : Calories 226 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 942mg sodium, CarbohydrateContent 9g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 20g protein.

CHRISTINA'S ITALIAN WEDDING SOUP RECIPE: HOW TO MAKE IT

Christina's Italian Wedding Soup Recipe: How to Make It image

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

Ingredients

2 large eggs, lightly beaten
1/3 cup grated Parmesan cheese
1/4 cup dry bread crumbs
2 tablespoons minced fresh parsley
2 tablespoons 2% milk
4 garlic cloves, minced
4 teaspoons grated onion
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon grated lemon zest
1-1/2 pounds ground chicken
SOUP:
2 tablespoons olive oil
4 medium carrots, chopped
4 celery ribs, chopped
2 small onions, chopped
6 garlic cloves, minced
3 cartons (32 ounces each ) chicken stock
1 cup water
1 teaspoon salt
1 teaspoon pepper
1-1/2 cups acini di pepe pasta
2 packages (10 ounces each) fresh spinach
Additional minced fresh parsley and grated Parmesan cheese

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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ITALIAN WEDDING SOUP RECIPE: HOW TO MAKE IT

Even in our hot Florida weather, this soup always satisfies! I add cooked pasta at the end of the simmering time to keep it from getting mushy. —Nancy Ducharme, Deltona, Florida
From tasteofhome.com
Reviews 4.7
Total Time 35 minutes
Category Dinner, Lunch
Cuisine Europe, Italian
Calories 226 calories per serving

In a large bowl, combine the egg, cheese, bread crumbs, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. , In a Dutch oven, brown meatballs in small batches; drain. Add the broth, spinach, onion powder, parsley and remaining salt, pepper and garlic powder; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in pasta; heat through.

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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
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Lunch
Cuisine Europe, Italian
Calories 269 calories per serving

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.

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