WINTERTIME ITALIAN WEDDING SOUP | RECIPE - RACHAEL RAY SHOW
Fortifying store-bought stock with a rind of Parmigiano-Reggiano cheese is a great way to intensify the flavor
Provided by The Rachael Ray Staff
Number Of Ingredients 30
Steps:
- Heat oil in a pot over medium-high heat, a turn of the pan
- Brown garlic, onion and lemon slices to caramelize surfaces then add herbs, peppercorns, stock, water and, most importantly, the large piece of rind
- Simmer 20 minutes then cool and strain
- Combine breadcrumbs and cream, and let stand for a few minutes
- Fluff moist breadcrumbs with fingertips and add to ground pork in mixing bowl
- Add salt, white pepper, egg, nutmeg, garlic, grated cheeses, EVOO and combine well
- Bring fortified stock to a low boil, add 3/4-inch rolled meatball/dumplings to the stock as you roll them
- Simmer 3-4 minutes then add pasta and cook 3-4 minutes more
- Wilt greens into soup, add lemon juice and serve in shallow bowls
NEW YEAR'S DAY SOUP RECIPE | MYRECIPES
Provided by MyRecipes
Yield 10 cups
Number Of Ingredients 14
Steps:
- Saute first 5 ingredients over medium heat in a Dutch oven until vegetables are tender.
- Stir in black-eyed peas and next 4 ingredients; bring mixture to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes. Stir in 1 1/2 cups spinach, parsley, and pepper. Garnish, if desired.
Nutrition Facts : Calories 144 calories, CholesterolContent 7 mg, FatContent 1.4 g, SodiumContent 538 mg
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- Wilt greens into soup, add lemon juice and serve in shallow bowls
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