ISO: Italian Wedding Soup Recipe

[slbtx]

I have been enjoying and reading these boards a lot, but I finally have this search. I had this soup at Atlanta Bread Company and loved it. Thanks in advance.

[mightyh]

Here's a version I've made...though the recipe is for "minestrone," it's similar to an Italian wedding soup. It's really good--I just have ingredeints, not amounts, so you can tailor it to your preferences. I've been using ground chicken for the chicken balls and low sodium chicken broth for the broth (still adding the veggies, though) to save time.

Minestrone

5 chicken breasts
1/2 c. parmesan
5 eggs or equivalent eggbeaters
salt to taste
10 oz. frozen spinach
1 1/2 c. uncooked noodles
2 eggs, beaten
1/2 c. parmesan
carrots
celery
onion
parsley
chicken bouillon

Cook chicken breasts in 8 c. water adding chopped carrots, celery, onion, parsley, and bouillon for flavor. Remove chicken from water, de-bone, and grind in food processor. To the chicken add 1/2 c. parmesan, 5 eggs, and salt. Mix with hands and shape into small balls. Lightly brown balls on stovetop.

Boil broth. Add frozen spinach and return to boil. Add noodles and reduce heat to low. DO NOT BOIL. Beat 2 eggs with 1/2 c. parmesan. Fold egg and cheese mixture into broth.

To serve: reheat chicken balls in microwave on 75% power or in over at 250 degress until warm. Place several balls in individual bowls and fill with soup.

[Ed]

Hi,

Here's a recipe for Italian Wedding Soup that we really like around here.

I would like to take credit for it, but I can't, this recipe was first provided by one of the fine cooks here on this BB, and that's how I got it.


* Exported from MasterCook *

Italian Wedding Soup


Serving Size : 4


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound extra-lean ground beef
1 egg -- lightly beaten
2 tablespoons dried bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
1/3 cup finely chopped carrots


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 or spinach, pasta, carrot, and meatballs. Return to boil; reduce heat to medium. Cook at slow boil for 10 minutes or until pasta is tender to bite. Stir frequently to prevent sticking. Serve with additional grated Parmesan cheese sprinkled on top.

Per serving: 79 Calories (kcal); 3g Total Fat; (41% calories from fat); 9g Protein; 2g Carbohydrate; 48mg Cholesterol; 1134mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

I will add one thing.

We changed the way we make this just a little. We bake the meatballs, (I suppose you could Broil them.) With all the problems with Hamburger these days we feel it's best to have them fully cooked before they are put into the soup.

We actually use a different Meat Ball recipe, I'll post that here too.


* Exported from MasterCook *

Beef Meatballs


Serving Size : 6


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground round
1/4 cup finely shredded fresh Parmesan cheese (1
1 ounce )
1/2 cup dry breadcrumbs
1/3 cup chopped fresh parsley
1/4 cup tomato sauce
1 teaspoon dry mustard
3/4 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 garlic cloves -- crushed
Cooking spray

Preheat oven to 400º.

Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2-inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400º for 15 minutes or until done.

Serving Size: 5 meatballs

Source:
"Cooking Light, January/February 1997, p.112"
Copyright:
"© Cooking Light"
Yield:
"30 Meatballs"
T(Baking Time):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 271 Calories (kcal); 15g Total Fat; (51% calories from fat); 24g Protein; 8g Carbohydrate; 73mg Cholesterol; 346mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Because the meatballs are baked and not fried, they won't fall apart when turned over.

Yield:
"30 meatballs"

- - - - - - - - - - - - - - - - - - -

Per serving: 308 Calories (kcal); 20g Total Fat; (59% calories from fat); 23g Protein; 8g Carbohydrate; 78mg Cholesterol; 305mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Now we still make these meatballs about 3/4 of an inch in diameter before cooking, because that is a good size for the Italian Wedding Soup recipe. For someone like me those meatballs don't need to be cut to eat them when they're that size.

This soup is really great, not a lot of calories and it tastes just great.

Ed




[This message has been edited by Ed (edited 01-28-2001).]