Does anyone have a recipe for Italian Wedding Soup?

Question

I know it has spinach in it and cheese and noodles but I'm missing the other ingredients.

the noodles used were tiny rings or circles (appropriate for a wedding)

the meat in the soup I had was in balls the size of a pencil eraser

Answer 1

Italian Wedding Soup
Ingredients


a.. 8 cups chicken broth
b.. 3/4 pound ground pork
c.. 3/4 pound ground beef
d.. 1 cup dry bread crumbs
e.. 3 eggs
f.. 2 teaspoons dried basil
g.. 1 teaspoon dried parsley
h.. 1/2 cup grated parmesan cheese
i.. 2 medium heads escarole (you can substitute spinach if you wish)
j.. 5 eggs
k.. 1 cup grated parmesan
Directions

1.. Simmer the broth gently.
2.. Mix together the pork, beef, bread crumbs, 3 eggs, basil, parsley, and 1/2 cup parmesan cheese.
3.. Form them into small, 1/2 inch, meatballs.
4.. Add the meatballs to the simmering broth.
5.. Clean and chop the escarole into strips, and add it in. Cook for 7 minutes.
6.. Blend together the 5 eggs and cup of cheese.
7.. When the main soup is done, slowly stir the egg-cheese mixture in for about a minute.
8.. Serve promptly.




Italian Wedding Soup

1 pound extra-lean ground beef
2 egg, slightly beaten
1/4 cup fine dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons finely minced onion
2 1/2 quarts chicken broth
2 cups thinly sliced fresh spinach, packed
1 cup soup pasta shapes
3/4 cup diced carrot

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

2 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. Serve hot with Parmesan cheese sprinkled on top.

Answer 2

There are many variations.
Here's one.

ITALIAN WEDDING SOUP

1/2 lb. meat loaf mix (ground beef and pork)
2 tsp. dried parsley
1/4 c. grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. pepper
1 clove garlic, crushed
1/4 tsp. oregano
1/4 tsp. basil
1/4 c. milk

Combine the ingredients above. Form small 1/2 inch balls. Drop into boiling salted water. Simmer for 10 minutes, remove with a straining spoon, place on paper towels to drain briefly, then refrigerate.

1 stewing chicken
1 onion, quartered
4 cloves garlic, minced
1 bay leaf
1 carrot, thickly sliced
2 stalks celery, with leaves, cut up
1/3 teaspoon oregano
4 peppercorns
2 tsp. salt
6 qts. water

Simmer chicken with the reamining ingredients in the 6 quarts of water about 2 1/2 hours or until tender. Remove skin and bones, cut up and refrigerate. Strain broth and return to pot.
Add 1 head escarole, torn into bite sized pieces, black pepper, and red pepper flakes, to taste. Simmer 20 minutes.

Meanwhile, break spaghetti into 4 inch long pieces and cook according to package directions; drain.

Add 1 1/2 cups prepared chicken and meatballs to broth. Simmer 10 minutes more.

Variations: White cannelloni beans may be added; ham or proscuitto may be substituted for chicken.

This freezes well and can be doubled if you have a pot large enough.


ANOTHER IS WITH SPINACH

Italian Wedding Soup
Note that stewing hens are larger and older than fryers and roasters commonly sold in markets today.
If substituting a younger and more tender bird, the cooking time may be reduced.

To judge when the broth is done, check that the meat is falling off the bone and the broth has a good chicken flavor.

Soup:
8 quarts water
1 tablespoon salt
1 onion, chopped
1 stewing hen
3 sprigs parsley, chopped
2 cups diced celery
1 package frozen chopped spinach, thawed and drained
1 pound egg noodles, crushed

Meatballs:
1 pound ground beef
3 eggs
3/4 cup bread crumbs
2 to 3 tablespoons grated Parmesan cheese

1. Put water, salt, onion, hen, parsley and celery in a large soup pot. Bring to a boil, reduce heat and simmer 3 hours. Remove hen.

2. Make meatballs by mixing ground beef, eggs, bread crumbs and Parmesan just until well-combined. Roll into balls, about 1 to 1 1/2 inches in diameter and drop into simmering soup along with drained spinach and crushed egg noodles. Simmer for 30 minutes to 1 hour, until all ingredients are tender.

Answer 3

Italian Wedding soup

For the meatballs:
1/2 lb ground beef
1/2 lb ground veal, pork or turkey
1/4 cup bread crumbs (commercial, or grate your own from stale Italian bread)
1 egg
1 T parsley, finely chopped
1/2 clove garlic, minced (optional)
1/2 tsp paprika (optional)
1/2 tsp salt and pepper to taste
For the soup:
4 cups chicken broth
2 cups spinach, chopped
1/4 cup grated Pecorino Romano cheese
Orzo - small grains of pasta shaped like barley(optional)



COMBINE the ground meat, bread crumbs, egg, parsley, minced garlic and salt and pepper in mixing bowl. Mix well with a fork and form into tiny meat balls with your hands.

PLACE meatballs on a greased baking sheet and bake for about 25 minutes at 350F, until brown. (See ALTERNATE, below)

ABOUT ten minutes before serving, bring the chicken broth to a boil, add the spinach and cook until tender. Add the meatballs and return soup to a simmer. Stir in the Pecorino cheese and serve.

ALTERNATE: you can sauté the meatballs in olive oil until brown and procede with step 3 (above), or bring your chicken stock to a low boil, add the uncooked meatballs, simmer for about 25 minutes, add the spinach, cook until tender, stir in the cheese and serve

Answer 4

You can use both spinach ~or~ escarole. The actual Italian wedding soup calls for escarole however, I always replace it with spinach because I think it tastes better. Here is my recipe, I'm sure you will enjoy it.
3 large tomatoes cut in small pieces
1 cup of chopped celery
1 Bag of fresh spinach ~or~ 1 box of frozen spinach
6 quarts of Chicken broth
3 large carrots chopped
FOR THE MEATBALLS:
1 lb of ground beef or veal
2 large eggs
1/2 cup of bread crumbs
1 cup of parmesan cheese
salt and pepper
1 cup of freshly chopped Italian parsley
1 tblsp oregano

8 ozs kitalini or tubetti or spaghetti broken into bite-sized pieces.
In a large pot, saute the vegetables in butter until they are soft, add the chicken broth, add the spinach or escarole, shape your meatballs into tiny one inch balls and drop them into the hot soup, cook over low heat stirring gently until the meatballs are cooked, (about 20 minutes) add your pasta and season with fresh grated parmesan. This is a fabulous recipe and terrific to serve for guests.