WEDDING SOUP OLIVE GARDEN RECIPES

Name: Olive Garden Italian Wedding Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6-8 serving(s)
Ingredients: 1/2 lb ground beef; 1/2 lb ground pork; 1 egg; 1/2 cup parmesan cheese, freshly grated; 1/4 cup fine breadcrumbs; 1/4 cup onion, minced; 1/8 teaspoon ground nutmeg; olive oil, for frying; 3 garlic cloves, minced; 1 large onion, minced; 2 tablespoons flour; 2 quarts beef stock, boiling; 1 lb fresh spinach (washed, stemmed and drained); 1/2 lb pastina or 1/2 lb orzo pasta; salt, to taste; crushed red pepper flakes, to taste

OLIVE GARDEN ITALIAN WEDDING SOUP RECIPE - FOOD.COM

Olive Garden Italian Wedding Soup Recipe - Food.com image

This is a copycat version of the Italian Wedding Soup served at Olive Garden on rare occasions. Can be made vegetarian by removing the meatballs and using vegetable stock. Add mushrooms and thin strips of nori for more flavor. Meatballs can be made ahead and frozen until needed.

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1/2 lb ground beef
1/2 lb ground pork
1 egg
1/2 cup parmesan cheese, freshly grated
1/4 cup fine breadcrumbs
1/4 cup onion, minced
1/8 teaspoon ground nutmeg
olive oil, for frying
3 garlic cloves, minced
1 large onion, minced
2 tablespoons flour
2 quarts beef stock, boiling
1 lb fresh spinach (washed, stemmed and drained)
1/2 lb pastina or 1/2 lb orzo pasta
salt, to taste
crushed red pepper flakes, to taste

Steps:

In a mixing bowl, combine the bread crumbs, cheese, nutmeg and 1/4 cup onion. Add the egg and ground meats and blend well with your hands. Shape into little meatballs, about 3/4 inch to one inch in diameter.
Brown them in a little hot oil until they are well colored on all sides. Drain on a paper towel.
In the bottom of a large soup kettle or dutch oven, heat 2 tbsp of olive oil and saute the garlic and the onion slowly until they begin to disintegrate. Do not let them brown or burn. You may need to add a tsp of stock as they cook.
Sprinkle the flour over the onion mixture and stir continuously as you make the roux. Stir until the flour turns a light brown. Pour the boiling beef stock into the kettle and bring to a boil, stirring to blend well.
Add the pasta and the spinach and simmer until the pasta is tender. Adjust the seasonings. Return the meatballs to the soup and heat through. Serve hot.

Nutrition Facts : Calories 451.1, FatContent 18.8, SaturatedFatContent 7.5, CholesterolContent 91.3, SodiumContent 1472.4, CarbohydrateContent 40.2, FiberContent 3.7, SugarContent 3.1, ProteinContent 29.7

OLIVE GARDEN ZUPPA TOSCANA SOUP RECIPE | MYRECIPES

Olive Garden Zuppa Toscana Soup Recipe | MyRecipes image

Provided by kenzipooch

Number Of Ingredients 8

Ingredients

1 pound italian sausage
½ pound crumbled bacon
7 cups water
3 cubes chicken bouilon
2 large red potatoes
1 med onion
2 cups kale
1 cup heavy whipping cream

Steps:

In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.
Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.
Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.

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