TRADITIONAL MINESTRONE SOUP RECIPES

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TRADITIONAL ITALIAN WEDDING SOUP RECIPE: HOW TO MAKE IT



Traditional Italian Wedding Soup Recipe: How to Make It image

You don’t have to be Italian to love this easy-to-make soup with tiny round pasta! Add homemade meatballs but use ready-made stock and rotisserie chicken.—Mary Sheetz, Carmel, Indiana

Provided by Taste of Home

Categories     Lunch

Total Time 01 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 15

2 large eggs, lightly beaten
1/2 cup dry bread crumbs
1/4 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon raisins, finely chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/2 pound lean ground beef (90% lean)
1/2 pound bulk spicy pork sausage
2 cartons (32 ounces each) reduced-sodium chicken broth
1/2 teaspoon pepper
1-1/2 cups cubed rotisserie chicken
2/3 cup uncooked acini di pepe pasta
1/2 cup fresh baby spinach, cut into thin strips
Shredded Parmesan cheese, optional

Steps:

  • 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.

Nutrition Facts : Calories 253 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 797mg sodium, CarbohydrateContent 18g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 21g protein.

TRADITIONAL ITALIAN WEDDING SOUP RECIPE: HOW TO MAKE IT



Traditional Italian Wedding Soup Recipe: How to Make It image

You don’t have to be Italian to love this easy-to-make soup with tiny round pasta! Add homemade meatballs but use ready-made stock and rotisserie chicken.—Mary Sheetz, Carmel, Indiana

Provided by Taste of Home

Categories     Lunch

Total Time 01 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 15

2 large eggs, lightly beaten
1/2 cup dry bread crumbs
1/4 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon raisins, finely chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/2 pound lean ground beef (90% lean)
1/2 pound bulk spicy pork sausage
2 cartons (32 ounces each) reduced-sodium chicken broth
1/2 teaspoon pepper
1-1/2 cups cubed rotisserie chicken
2/3 cup uncooked acini di pepe pasta
1/2 cup fresh baby spinach, cut into thin strips
Shredded Parmesan cheese, optional

Steps:

  • 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.

Nutrition Facts : Calories 253 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 797mg sodium, CarbohydrateContent 18g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 21g protein.

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