Recipes for "italian wedding soup"

In a soup pot, bring a generous amount of water to a boil. Add a pinch of salt and the pasta.

Let the water return to a boil, lower the heat, and let the pasta bubble steadily until it is almost tender and still has a slight crunch in the middle, about 6 minutes for pearl couscous. Drain the pasta and transfer it to a bowl; set aside.

While the pasta water is coming to a boil and the pasta is cooking, mix the bread pieces with the milk in a large bowl.

Use your fingers to work the milk into the bread, like a sponge. Set aside for 10 minutes. Again, using your fingers, work the mixture until it forms a paste. Stir in the egg until incorporated.

To the bowl with the bread and egg mixture, add the remaining meatball ingredients. With a spoon or your hands, work the mixture until it is well blended.

Set a bowl of cold water on the counter. Dip your hands into the water. Use a spoon to scoop out tablespoon-size pieces of the mixture, then dip your hands into the water after every few meatballs to keep them from sticking to your hands.

Shape into rounds with your hands and transfer to a plate. Continue until all the mixture is used; you should have about 28 to 30 meatballs.

Add the stock to the soup pot used to cook the pasta and bring to a boil. Use a long metal spoon to add the meatballs to the soup, several at a time.

Return the liquid to a boil, lower the heat, and cover the pan. Simmer for 5 minutes.

Add the greens to the stock pot, pressing with a soup ladle to submerge them. Add the pasta. Return to a boil, lower the heat, and cover the pan.

Cook for 3 minutes, or until the greens and pasta are tender and the meatballs are cooked through.

Taste the broth for seasoning and add more salt and pepper, if you like. Ladle into bowls and serve topped with Parmesan.

1. To make the meatballs. Add the chicken, egg, parmesan, parsley, oregano, paprika, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil and roll the meat into small, 1-inch size meatballs, placing them on a baking sheet as you work.

2. To make the soup. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and smashed garlic cloves and cook 5 minutes, until golden. Add the carrots, celery, and a pinch each of salt and pepper. Cook another 5 minutes. Add the broth, reserved parmesan rind, and a pinch of red pepper flakes. Stir in the meatballs. Simmer over medium heat for 15-20 minutes, until the meatballs are cooked through.

3. Stir in the spinach and lemon juice, cooking another 5 minutes. Remove the parmesan rind. Taste and season with salt and pepper.

4. Bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain.

5. Divide the pasta among bowls and pour the soup over top. Top each bowl with extra parmesan, if desired.

1. To make the meatballs. Add the chicken, egg, parmesan, parsley, oregano, paprika, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil and roll the meat into small, 1-inch size meatballs, placing them on a baking sheet as you work.

2. In the bowl of your crockpot, combine the olive oil, onion, garlic cloves, carrots, celery, broth, reserved parmesan rind, and a pinch of red pepper flakes, salt, and pepper. Stir in the meatballs. Cover and cook on low for 5-6 hours or high for 4-5 hours.

3. Finish as directed above.

1. To make the meatballs. Add the chicken, egg, parmesan, parsley, oregano, paprika, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil and roll the meat into small, 1-inch size meatballs, placing them on a baking sheet as you work.

2. Set Instant Pot to sauté and add the olive oil. Once hot, add the onion and smashed garlic cloves and cook 5 minutes, until golden. Add the carrots, celery, and a pinch each of salt and pepper. Cook another 5 minutes. Add the broth, reserved parmesan rind, and a pinch of red pepper flakes. Stir in the meatballs. Seal the instant pot and cook on high pressure for 8 minutes.

3. Finish as directed above.

Mix together beef, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4-inch meatballs.

Pour broth into a large saucepan over high heat. When boiling, drop in meatballs. Stir in escarole, lemon zest, and orzo. Return to a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. Serve sprinkled with cheese.

In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.

In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

Heat 2 teaspoons vegetable oil in a large, heavy pot over high heat. Add beef shank slice; cook until seared and browned on both sides, about 3 minutes per side. Add water, onion, carrot, celery, 3 cloves peeled garlic, bay leaf, and black peppercorns; bring to a simmer. Reduce heat to low; simmer until beef shank meat falls off the bone and stock turns brown in color, 4 to 5 hours. Add more water if beef stock level gets below about 5 cups.

Freeze short ribs until firm and very cold, about 15 minutes. Cut short rib meat into cubes; return to freezer until almost frozen, about 30 minutes more.

Whisk cream, egg, parsley, and 2 cloves minced garlic in a bowl. Stir in bread crumbs and 1/4 cup Parmigiano-Reggiano cheese.

Combine partially frozen beef rib cubes, 1/3 teaspoon salt, and 1/8 teaspoon black pepper in the bowl of a food processor; pulse until beef is coarsely ground, 5 to 10 pulses. Pulse in bread crumb mixture until mixture finely ground, about 5 pulses more. Transfer beef mixture to a bowl, cover with plastic wrap, and refrigerate.

Meanwhile, strain beef stock into a large soup pot; discard beef shank and vegetables. Stir chicken broth into beef stock; whisk in tomato paste. Bring broth mixture to a simmer; season with salt and black pepper. Stir in kale; simmer until tender, about 15 minutes.

Roll beef mixture into 2 teaspoon-sized meatballs.

Cook pastina in simmering soup for 5 minutes; gently add meatballs. Simmer until meatballs are cooked through and tender, about 15 minutes. Garnish servings with shredded Parmigiano-Reggiano cheese and black pepper.

Combine venison, sausage, bread crumbs, 1/2 cup Parmesan cheese, parsley, and egg in a large bowl; mix until evenly combined. Form mixture into fifty 1-inch meatballs.

Heat oil in a large skillet over medium-high heat. Add meatballs and cook for 4 minutes, flipping halfway, to get an even brown on all sides. Transfer with tongs to a paper towel-lined plate.

Heat oil for soup in a large soup pot. Add celery, carrot, and onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add broth and bring to a boil. Stir in pasta, oregano, and meatballs. Reduce heat, cover, and cook for 10 minutes.

Turn heat off and let soup sit for 5 minutes. Stir in spinach and lemon juice. Ladle into bowls, season with salt and pepper, and garnish with Parmesan cheese.

Gather all ingredients.

Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray.

Bring a large pot of water to a boil. Add pasta and cook until almost tender, about 10 minutes; drain and transfer to a bowl.

Heat 2 tablespoons butter and olive oil in the same pot over medium heat. Add onion, celery, and carrots. Cook, covered, until carrots are nearly tender, stirring occasionally, about 7 minutes.

Add garlic and cook for 1 more minute.

Sprinkle flour over the vegetable mixture; cook and stir for 1 minute.

While stirring, slowly pour in broth. Bring mixture to a boil, stirring constantly. Continue to cook and stir until mixture is slightly thickened, 1 minute more.

Stir in 1/2 cup Parmesan cheese.

Add kale; cook and stir until kale is wilted, 1 minute.

Add cooked pasta, meatballs, 2 tablespoons oregano, pepper, and salt to the pot; stir to combine. Transfer mixture to prepared baking dish.

To make the topping: Melt remaining 2 tablespoons butter in a bowl. Add panko and stir to combine. Stir in remaining 1/4 cup Parmesan cheese. Sprinkle topping over the casserole.

Bake in the preheated oven until golden and heated through, about 20 minutes.

Let stand for 10 minutes before serving. Top with remaining 1 tablespoon oregano and the parsley.

Shape ground sausage into 1/2-inch mini meatballs. Heat a large non-stick skillet over medium to medium-high heat. Cook sausage balls until no longer pink in the center, 8 to 12 minutes. Transfer meatballs to a paper-towel-lined plate. Drain all but a tablespoon of the grease from the skillet.

Place carrots, celery, and onion in skillet and cook over medium heat until vegetables are tender, about 10 minutes. Add chicken broth, baby spinach, and Knorr® Rice Sides™ - Herb & Butter. Cook according to package instructions.

Transfer meatballs back to skillet; cook until heated through, about 5 minutes. Serve topped with Parmesan cheese.

Combine ground beef, egg, bread crumbs, Parmesan cheese, basil, and onion powder in a bowl.

Shape beef mixture into 3/4-inch balls and place on a parchment-lined tray.

Heat broth in a large pot over medium-high heat until boiling. Stir in escarole, orzo, carrot, and meatballs and return to boil. Reduce heat to medium and cook at slow boil, stirring frequently to prevent sticking, until pasta is tender yet firm to the bite, about 10 minutes.

Serve hot and enjoy!