Italian Wedding Soup
Italian Wedding Soup
Italian Wedding Soup
Italian Wedding Soup
Italian Wedding Soup


Italian Wedding Soup

Serving Size: 8
Categories: Soups And Stews, Cooking Light 1993

1/2 pound ground chuck
1/4 cup fine dry breadcrumbs
1 tablespoon grated Romano cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg white
8 cups water
3 (6-ounce) skinned chicken breast halves
1 cup loosely packed spinach leaves
3/4 cup sliced celery
3/4 cup tomato; peeled seeded and
2/3 cup thinly sliced carrot
1 large onion; quartered
3/4 teaspoon salt
1/8 teaspoon pepper

Combine first 6 ingredients in a small bowl, and stir well. Shape mixture
into 56 (3/4-inch) meatballs. Set meatballs aside. Combine 8 cups water
and next 8 ingredients in a large Dutch oven. Bring to a boil; cover,
reduce heat, and simmer 1 hour and 45 minutes. Add meatballs; cover and
simmer an additional 15 minutes. Remove from heat. Remove chicken; set
aside, and let cool. Discard bones; shred chicken, and return to Dutch
oven. Cover and chill 8 hours. Skim fat from top of soup and discard.
Place Dutch oven over medium heat until soup is thoroughly heated.(serving
size: 1-1/2 cups)

Source: "Cooking Light. Yield: "3 quarts"

Per Serving (excluding unknown items): 166 Calories; 7g Fat (39.1%
calories from fat); 19g Protein; 6g Carbohydrate; 1g Dietary Fiber; 52mg
Cholesterol; 391mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat;
1/2 Vegetable; 1 Fat.

NOTES : This authentic recipe from Louisa Marchionda, of Youngstown, Ohio,
is served at special occasions.





Italian Wedding Soup

Serving Size: 6
Categories: Soups

1/2 lb ground veal
1/2 lb ground sirloin beef
1 egg; slightly beaten
1/2 cup fresh bread crumbs; plain
1/4 cup minced parsley
1/2 cup Romano cheese; grated finely
pinch nutmeg
salt and black pepper to taste
4 cup excellent chicken stock
2 cup escarole; washed and torn into little pieces
Garnish: 1/4 cup grated
Romano cheese

Preheat the oven to 350 degrees F. Mix veal, sirloin, egg, bread crumbs,
parsley, 1/2 cup grated cheese, salt, and pepper until uniform, don.t
overwork. Form into small meatballs (like really big marbles)--about 50 of
them -- arrange on a baking sheet, and cook at 350 degrees for about 30
minutes. They should still be tender, not too brown. Drain off fat and let
them drain on paper plates (cheap kind) or paper towels. When ready to
serve, bring stock to a boil in a large pot. Add torn escarole, cover, and
boil for 5 minutes. Add meatballs, reduce heat, and bring to a simmer. Let
simmer for a few minutes, then stir in remaining 1/4 cup grated cheese.
Serve immediately--sprinkling with more cheese, if desired. This one is
from Abruzzo and features the meatballs traditional to that part of Italy.
It's a pretty soup, and very substantial with all those meatballs. The
torn escarole floats on the broth, enriched by the meat and molten cheese.
Flavorful yet subtle. Serve hot to 6 people. (A proper meal for 4.)

Source: http://www.soupsong.com/ritalwe2.html From: Nita Holleman
>

Per Serving (excluding unknown items): 55 Calories; 3g Fat (43.5% calories
from fat); 7g Protein; trace Carbohydrate; trace Dietary Fiber; 31mg
Cholesterol; 32mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable.



Italian Wedding Soup

Serving Size: 6
Categories: Soups


1/2 lb ground veal
1/2 lb ground sirloin beef
1 egg; slightly beaten
1/2 cup fresh bread crumbs; plain
1/4 cup minced parsley
1/2 cup Romano cheese; grated finely
pinch nutmeg
salt and black pepper to taste
4 cup excellent chicken stock
2 cup escarole; washed and torn into little pieces
Garnish: 1/4 cup grated Romano cheese

Preheat the oven to 350 degrees F. Mix veal, sirloin, egg, bread crumbs,
parsley, 1/2 cup grated cheese, salt, and pepper until uniform, don.t
overwork. Form into small meatballs (like really big marbles)--about 50 of
them -- arrange on a baking sheet, and cook at 350 degrees for about 30
minutes. They should still be tender, not too brown. Drain off fat and let
them drain on paper plates (cheap kind) or paper towels. When ready to
serve, bring stock to a boil in a large pot. Add torn escarole, cover, and
boil for 5 minutes. Add meatballs, reduce heat, and bring to a simmer. Let
simmer for a few minutes, then stir in remaining 1/4 cup grated cheese.
Serve immediately--sprinkling with more cheese, if desired. This one is
from Abruzzo and features the meatballs traditional to that part of Italy.
It's a pretty soup, and very substantial with all those meatballs. The
torn escarole floats on the broth, enriched by the meat and molten cheese.
Flavorful yet subtle. Serve hot to 6 people. (A proper meal for 4.)

Source: http://www.soupsong.com/ritalwe2.html
From: Nita Holleman >

Per Serving (excluding unknown items): 55 Calories; 3g Fat (43.5% calories
from fat); 7g Protein; trace Carbohydrate; trace Dietary Fiber; 31mg
Cholesterol; 32mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable.




Italian Wedding Soup

Serving Size: 6
Categories: Soups

2 Tbsp extra virgin olive oil; 2 turns of the pan
4 cloves garlic; crushed
1 med onion; chopped
2 med carrots; chopped
2 ribs celery; chopped
2 bay leaves; fresh or dried
6 cup chicken stock or broth; 1 32 oz container plus one 14 to 16 oz
container)
preferred brand Kitchen Basics in paper containers on soup aisle
1 lb meatloaf blend of ground beef; pork and veal
available at your butcher counter
1 egg; beaten
1/2 cup Italian bread crumbs
1/2 cup grated cheese; Parmigiano or Romano; 2 handfuls
Coarse salt and black pepper to your taste
1/2 tsp nutmeg; ground or freshly grated; eyeball the amount
1 to 1 1/2 cups dried pasta: rings; broken fettuccini or ditalini
1/4 cup chopped Italian parsley; a couple of handfuls

Pour oil into a big pot and add garlic, vegetables and bay. Cook over
medium heat 3 to 5 minutes, covered. Add broth and raise heat to high and
bring liquid to a boil. While soup comes to a boil, mix meat, eggs, bread
crumbs, cheese, salt, pepper and nutmeg. Roll small, 3/4 inch meatballs.
When soup comes to boil add meatballs and dried pastas. Return soup to a
boil, reduce heat to simmer, cover and cook 8 minutes, stirring
occasionally, until meat is cooked through and pasta is cooked al dente.
Stir in parsley and serve soup right from the pot at the table. Soup my be
thinned with up to 2 cups of water, to your taste.

Preparation time: 10 minutes
Cooking time: 20 minutes
Ease of preparation: moderate
Recipe provided by Rachael Ray
From: "Duckie " <jmstwn1607@earthlink.

Per Serving (excluding unknown items): 37 Calories; trace Fat (6.5%
calories
from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; trace
Cholesterol; 265mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat.




Italian Wedding Soup

Serving Size: 12
Categories: Soups


2 lb chicken parts
2 lg onions
3 stalks celery; including
leaves
3 lg carrots
3 cloves of garlic
2 tsp salt
4 5 peppercorns
3 whole cloves
12 cup cold water
Meatballs:
1/2 lb lean ground beef
1 egg; slightly beaten
4 Tbsp bread crumbs
2 Tbsp parmesan cheese
1/2 tsp dried basil
2 heads escarole
1/2 cup acini de pepe; a small round
pasta)
3 eggs; slightly beaten
1 cup parmesan cheese

For the chicken stock:Quarter the onions. Chop scrubbed celery and carrots
into 1-inchchunks. Place chicken pieces, onion, celery, carrot, garlic,
salt andcloves in large soup pot or Dutch oven. Add COLD water. Bring to a
boil.Reduce heat, cover and simmer for 1- 2 hours. Remove chicken
andvegetables. Strain stock through cheesecloth to remove solids. Skimfat
off the surface.Meatballs:Combine all ingredients and shape into 3/4-inch
balls. Drop intoboiling water and cook until they float to the top. Drain
and setaside.For the escarole:In a large pot of boiling water, add 2 heads
of escarole, which hasbeen cleaned and chopped. Blanch for 3 minutes to
remove thebitterness from the greens. Drain. When cooled, squeeze out all
extra liquid.For the soup:Bring stock to a boil, add chopped escarole, 1
1/2 cups acini de pepe,and 3 eggs (slightly beaten) combined with 1 cup of
parmesan cheese. Stirring continuously until the egg is fully cooked and
the pasta isal dente. Add the meatballs, adjust seasoning and heat
through.For the chicken stock:

From: "Duckie " <jmstwn1607@earthlink.

Per Serving (excluding unknown items): 247 Calories; 8g Fat (31.1%
calories from fat); 11g Protein; 31g Carbohydrate; 2g Dietary Fiber; 20mg
Cholesterol; 836mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 1 Fat.

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