ITALIAN SOUP RECIPE 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 - TASTE OF HOME

Italian Wedding Soup Recipe: How to Make It - Taste of Home 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.

PASTA E FAGIOLI (ITALIAN SOUP) WITH ITALIAN SAUSAGE RECIPE ...

Pasta E Fagioli (Italian soup) with Italian Sausage Recipe ... image

A delicious version of this popular Italian soup. Adding the sausage (regular or turkey) makes it a satisfying meal if served with a nice warm baguette.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 carrot, peeled & chopped
1 stalk celery, chopped
1 lb sweet Italian sausage links or 1 lb hot Italian sausage, casing removed and crumbled (can use turkey sausage)
2 teaspoons dry oregano
1 tablespoon dry basil
1 -2 teaspoon red pepper flakes, to taste
1 1/2 cups canned chopped tomatoes with juice
3 -4 cups vegetable stock or 3 -4 cups chicken stock
1 can progresso cannellini beans
1 cup ditalini or 1 cup small shell pasta
2 tablespoons chopped flat leaf parsley
parmesan cheese

Steps:

Heat olive oil in a large heavy pot over medium high heat.
Cook onion in oil 2 minutes.
Stir in garlic, celery and carrots and cook for 3 minutes.
Add and brown crumbled sausage.
Add basil, oregano and red pepper.
Toss to coat.
Stir in tomatoes and stock.
Bring to a boil.
Reduce heat and simmer 30 minutes.
If necessary, add an additional cup of stock or water and stir in beans and tiny pasta.
Simmer for 6- 8 minutes or until pasta is tender.
Stir in parsley and serve hot with grated Parmesan cheese.

Nutrition Facts : Calories 561.1, FatContent 35.1, SaturatedFatContent 11.6, CholesterolContent 64.7, SodiumContent 1522.4, CarbohydrateContent 34.4, FiberContent 3.9, SugarContent 6, ProteinContent 26.9

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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.

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ITALIAN WEDDING SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

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

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