PASTA FOR ITALIAN WEDDING SOUP RECIPES

ITALIAN WEDDING SOUP I RECIPE | ALLRECIPES

Italian Wedding Soup I Recipe | Allrecipes image

Coming from Rhode Island, this soup was traditionally served at Italian weddings. Serve with grated Parmesan cheese.

Provided by Allrecipes Member

Categories Soup

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

½ pound extra-lean ground beef
1 large egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
½ teaspoon dried basil
½ teaspoon onion powder
5 ¾ cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
⅓ cup finely chopped carrot

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, CarbohydrateContent 43.3 g, CholesterolContent 86.8 mg, FatContent 14.2 g, FiberContent 2.9 g, ProteinContent 27.3 g, SaturatedFatContent 5.3 g, SodiumContent 1211 mg, SugarContent 4 g

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.

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