What is a recipe for wedding soup?

Question

I think this is the one made with hamburg--

Answer 1

Italian Wedding Soup

1/2 lb lean ground beef
1 egg, slightly beaten
2 tablespoons breadcrumbs
1 tablespoon parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups chopped escarole or spinach
1/2 cup orzo pasta, uncooked
1/3 cup finely chopped carrots
grated parmesan cheese


In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.

In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.

Return to boil;reduce heat to medium.

Cook at slow boil for 10 minutes or until orzo is tender.

Stir frequently to avoid sticking.

Serve with additional Parmesan cheese sprinkled on top.

Answer 2

This is a simple one and it's great.

Italian Wedding Soup

Meatball mixture:
8 ounces lean ground beef (also can do a mixture of lean ground beef, ground pork and ground veal: very flavorful)
1 small onion, chopped fine (about 1/3 cup)
1 large egg
2 teaspoons seasoned (packaged) dry bread crumbs
2 teaspoons chopped fresh parsley
1 teaspoon grated Parmesan cheese

Soup:
6 cups chicken broth
8 ounces fresh spinach or escarole, washed, drained, tough stems removed, and leaves cut in thin strips (4 loosely packed cups) or 1 package (10 ounces) frozen chopped, thawed and squeezed dry, or canned (drained and squeezed dry)
1 medium size carrot, shredded
1/4 cup acini di pepper pasta or any small soup pasta (Orzo)
1 teaspoon chopped fresh parsley
2 large eggs, slightly beaten

Grated Parmesan cheese

Mix meatball ingredients and shape into 3/4 inch balls. Bring first five soup ingredients to a boil over high heat. Reduce heat and simmer 5 minutes. Fry meatballs lightly in olive oil in a separate skillet. Drop meatballs into simmering soup and cook uncovered 8-10 minutes until meatballs are no longer pink in center. Using a wooden spoon, stir soup while slowly pouring in beaten eggs. Remove from heat, cover and let stand a few minutes until eggs are set. Serve with Parmesan cheese.

Answer 3

Wedding soup or Italian wedding soup is an Italian-American[1] soup consisting of green vegetables and meat. It is popular in Northeastern United States, especially Youngstown, Ohio and Pittsburgh, Pennsylvania where it is a staple in many local restaurants.

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.

I added a couple of sites to look at too.

Happy Cooking

Answer 4

Italian Wedding Soup

Meatballs:
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
Soup:
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

hope this helps. enjoy.

Answer 5

ITALIAN WEDDING SOUP

1 (10 oz.) package of frozen spinach
1-1/2 C. pastina
1 C. bread crumbs
1 egg, slightly beaten
1 lb. ground beef
1 tsp. dried parsley
1 tsp. garlic powder
1/2 C. grated parmesan cheese
2 C. water
2 Tbsp. olive oil
2 tsp. dried basil
2 tsp. Worcestershire sauce
6 C. chicken broth

Combine meat, egg, bread crumbs, spices and cheese (optional) in medium sized bowl. Mix well. Shape into small meatballs (use about 1 teaspoon of mixture per meatball). Heat olive oil in large skillet. Saute meatballs over medium-high heat, turning often, until just done (about 5 minutes.) Do not overcook as the meatballs will get further cooking in soup. Set aside. Bring broth and water to boil in large saucepan or Dutch oven. Reduce heat to low. Add meatballs, pasta and spinach. Cover and simmer until pasta is done (about 10 minutes.) Makes about 8 servings.

Answer 6

Italian Wedding Soup:

2½ hours 30 min prep
1 Big Pot

4 skinless chicken breasts
1 onion, cut in half
1 carrot
celery tops
2 teaspoons salt
6 quarts water
1/2 lb lean ground beef
2 teaspoons dried parsley
1/4 cup cheese, grated
1/4 teaspoon salt
1/4 teaspoon pepper
1 dash garlic powder
1/4 teaspoon oregano
1/4 teaspoon basil
1 egg
2 slices bread, soaked in milk (sm. amount)
In large kettle combine chicken breasts, onion, carrot, celery tops, salt and water.
Bring to a boil and simmer 2 hours or until chicken is tender.
Remove chicken, cook and cut into small pieces.
Strain broth and return to kettle.
Add to broth- 2 ribs celery, cut small; 2 carrots, grated; 1 onion, diced; 8 chicken bouillon cubes.
Simmer 30 minutes, then add to broth: 1 head endive, cleaned and shredded and par boiled 1 minute in salted water; drain.
Add cubed meat and meat balls (see below).
Before serving, while soup is simmering add very slowly: 2 well beaten eggs to soup.
Stir constantly.
Serve with flavored croutons.
Meatballs: Mix ground beef, parsley, cheese, salt, pepper, garlic powder, oregano, basil, egg and bread pieces together and shape into 1/2 inch balls.
Drop into pan of boiling water 5 minutes.
Remove with slotted spoon and set aside.
Add to Italian wedding soup along with cubed chicken.
I like to add some homemade pasta noodles or pastine if you don't have a pasta maker.
ENJOY!