Wedding Soup Recipes, Wedding Soup Reviews, Home of The Wedding Soup Guru!


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Posted by: The Wedding Soup Guru on February 06, 2012
  Wedding Soup Recipes, Wedding Soup Reviews, Home of The Wedding Soup Guru!

A good bowl of soup! I will have it again.



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Posted by: The Wedding Soup Guru on July 13, 2014
Ingredients:

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Directions:

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Nutrtional Information:
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Posted by: Jesse on October 21, 2013
Ingredients:

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Directions:

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Nutrtional Information:
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Posted by: Ciao_amici on January 10, 2012
Wedding Soup Recipes, Wedding Soup Reviews, Home of The Wedding Soup Guru!
Ingredients:

1- 12 oz package of small Italian-style meatballs
2 cans (49 oz. each) chicken broth
1 1/2 cups orzo or ditalini pasta
1 cup carrots, chopped
1 teaspoon dried basil
1 teaspoon onion powder
parmesan cheese for garnish
 

Directions:

In a large saucepan, heat broth to a boil.
Add remaining ingredients and return to a boil.
Reduce heat to medium and cook for 10 minutes or until pasta is tender, stirring frequently.
Serve sprinkled with Parmesan cheese.
 
Source:
http://www.grouprecipes.com/34420/easy-italian-wedding-soup.html


 
Posted by: Ciao_amici on January 10, 2012
Wedding Soup Recipes, Wedding Soup Reviews, Home of The Wedding Soup Guru!
Ingredients:

Meatballs:

1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1/3 cup panko bread crumbs
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper

Soup:

2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
1 cup diced celery (3 stalks), cut into 1/4 inch pieces
10 cups chicken stock (ideally homemade)
1 cup small pasta such as acini di pepe (or substitute tubetini, stars, orzo)
8-12 ounces baby spinach, washed and trimmed
salt and pepper, to taste
 

Directions:

In a medium bowl, stir the onion, parsley, egg, garlic, salt and bread crumbs together. Add the Parmesan cheese, ground meat and pepper and combine, using your hands or a fork. Using about a heaping teaspoon portion, roll meatballs; this will yield about 40 meatballs. Set aside on a baking sheet. This can be done in advance and stored in the refrigerator.

In a large Dutch oven or soup pot over medium heat, heat the olive oil. Add the onion, carrots and celery and saute until the onion is transparent, about 7 minutes. Add the chicken stock and bring to a boil. Add the pasta and meatballs, return to a boil, and cook until the pasta is cooked al dente. Taste the broth and adjust the seasoning to your liking with salt and pepper. Add the spinach and simmer for a couple of minutes more, until the spinach is just wilted but still a vibrant green.
 
Source:
http://kitchenconfidante.com/italian-wedding-soup-meatball-recipe


 
Posted by: Ciao_amici on January 10, 2012
Wedding Soup Recipes, Wedding Soup Reviews, Home of The Wedding Soup Guru!
Ingredients:

Meatballs:

1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1/3 cup panko bread crumbs
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper

Soup:

2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
1 cup diced celery (3 stalks), cut into 1/4 inch pieces
10 cups chicken stock (ideally homemade)
1 cup small pasta such as acini di pepe (or substitute tubetini, stars, orzo)
8-12 ounces baby spinach, washed and trimmed
salt and pepper, to taste

METHOD
 

Directions:

In a medium bowl, stir the onion, parsley, egg, garlic, salt and bread crumbs together. Add the Parmesan cheese, ground meat and pepper and combine, using your hands or a fork. Using about a heaping teaspoon portion, roll meatballs; this will yield about 40 meatballs. Set aside on a baking sheet. This can be done in advance and stored in the refrigerator.

In a large Dutch oven or soup pot over medium heat, heat the olive oil. Add the onion, carrots and celery and saute until the onion is transparent, about 7 minutes. Add the chicken stock and bring to a boil. Add the pasta and meatballs, return to a boil, and cook until the pasta is cooked al dente. Taste the broth and adjust the seasoning to your liking with salt and pepper. Add the spinach and simmer for a couple of minutes more, until the spinach is just wilted but still a vibrant green.

Ladle into bowls and serve with a little extra grated Parmesan cheese.
 
Source:
http://kitchenconfidante.com/italian-wedding-soup-meatball-recipe


 
Posted by: Ciao_amici on January 10, 2012
Wedding Soup Recipes, Wedding Soup Reviews, Home of The Wedding Soup Guru!
Ingredients:

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 2 cups chopped spinach
1/2 cup orzo pasta , uncooked
1/3 cup finely chopped carrot
grated parmesan cheese


Read more: http://www.food.com/recipe/italian-wedding-soup-14061#ixzz1j44NO8ne
 

Directions:

1
In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.
2
In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.
3
Return to boil;reduce heat to medium.
4
Cook at slow boil for 10 minutes or until orzo is tender.
5
Stir frequently to avoid sticking.
6
Serve with additional Parmesan cheese sprinkled on top.


Read more: http://www.food.com/recipe/italian-wedding-soup-14061#ixzz1j44PgN2f
 
Source:
http://www.food.com/recipe/italian-wedding-soup-14061


 
Posted by: Ciao_amici on January 10, 2012
Wedding Soup Recipes, Wedding Soup Reviews, Home of The Wedding Soup Guru!
Ingredients:

3/4 pound ground organic meat (chicken, turkey, pork or beef)
1/2 cup dry bread crumbs
3 large eggs
1/2 cup grated Romano cheese, divided
1/2 cup grated Parmesan cheese, divided
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1 teaspoon salt
1/2 teaspoons freshly ground black pepper
3 tablespoons olive oil, divided
1 medium yellow onion, diced
4 cloves garlic, minced
8 cups chicken stock
1 bunch greens trimmed and torn into bite-sized pieces (about 6 lightly packed cups)
 

Directions:

Combine the ground meat, bread crumbs, 1 egg, 1/4 cup of each cheese, oregano, salt and pepper in a bowl. Mix thoroughly, then form the mixture into 3/4-inch to 1 1/2-inch balls. You should have 20 to 30 meatballs, depending on how large you form them.

In large skillet, heat 2 tablespoons oil over medium high heat. Add the meatballs in batches, and cook, turning, until browned all over, 3 to 5 minutes. (If they are still a bit pink in the middle, don't worry, they will continue to cook in the broth.) Set them aside on paper towels to absorb excess oil.

In a 4 to 6 quart soup pot, heat the remaining 1 tablespoon oil over medium high heat. Add the onion and garlic and sauté until onions are tender and garlic is soft, but not browned, about 5 minutes. Add the stock and bring to a boil. Add the greens, reduce the heat to low, cover, and simmer for 10 minutes. Add the meatballs and cook another 5 minutes.

Meanwhile, combine remaining 2 eggs and remaining cheeses in small bowl and stir with a fork to blend. Slow pour the egg mixture into hot soup, stirring constantly. Cover and simmer just until egg bits are set, about 1 minute. Season to taste with salt and black pepper, maybe even a squirt of lemon juice, and serve immediately in a low bowl if possible so the meatballs are visible.

To re-heat, simmer gently over low heat.
 
Source:
http://www.thekitchn.com/recipe-italian-wedding-soup-136211


 
Posted by: Ciao_amici on January 06, 2012
Ingredients:

1 head of escarole, washed, steamed and chopped to bite size
2 hard boiled eggs, chopped
1 1/2 pounds chicken, on bone
small pre-cooked meatballs, marble size
1 large onion
celery leaves
1/2 cup carrots
1/2 cup chopped celery
1 cup crushed egg noodles or pastene
fresh parmesan, to sprinkle over top (optional)
 

Directions:

Place chicken, onion, celery leaves in a pot. Pour water over top until just covered and bring to boil.

Reduce heat and simmer until chicken is very tender and falls away from the bone, about 1- 1 1/2 hours.

Remove chicken, celery leaves and onion. Chop chicken to bite sized pieces. Reserve broth.

Put celery and carrots in broth. Cook until tender, about 4-5 minutes. Add escarole, meatballs, noodles, eggs, and chicken. Bring to a low boil.

Simmer until noodles are cooked. Serve hot with crusty bread. Sprinkle parmesan cheese on top.
 
Source:
http://www.recipelion.com/Italian-Recipes/Best-Italian-Wedding-Soup


 
Posted by: Ciao_amici on January 04, 2012
Wedding Soup Recipes, Wedding Soup Reviews, Home of The Wedding Soup Guru!
Ingredients:

3 (13 3/4 oz.) cans chicken broth
1 c. water
1/2 c. thinly sliced carrots
1/2 c. thinly sliced celery
1/2 c. thinly sliced green onion
1/2 tsp. sweet basil, crumbled
1/2 c. broken spaghetti, uncooked
1/2 lb. escarole, chopped and cooked
 

Directions:

Prepare meatballs; set aside. Combine next 6 ingredients in large saucepan. Bring to boil; reduce heat. Cover and simmer until vegetables are almost tender. Add spaghetti, escarole, and meatballs; simmer 10 minutes longer.
 
Source:
http://www.cooks.com/rec/doc/0,1818,157169-233206,00.html


 
Posted by: Ciao_amici on January 04, 2012
Wedding Soup Recipes, Wedding Soup Reviews, Home of The Wedding Soup Guru!
Ingredients:

1 stewing chicken
1/2 c. celery, carrots & onions, chopped
Parsley, chopped
6 qts. water
Salt & pepper
1 head of spinach or escarole
Pastine (tiny pasta)

MEATBALLS:

1 lb. ground meat
1/2 c. Parmesan cheese
3 eggs
3 tbsp. parsley
1/2 lb. sausage
Salt & pepper
1 c. bread crumbs
 

Directions:

Place chicken pieces, water and seasoning in LARGE kettle. Cover and cook 2 to 3 hours until tender. When 1/2 done add celery, carrots and onions. Add water if necessary. When chicken is cooked, remove vegetables and discard. Skin and dice meat and return to broth. In separate pan of boiling water add head of chopped escarole and cook 15 minutes. When tender, remove and drain. Prepare meatballs and bake at 400 degrees for 5 minutes. Add meatballs to broth with greens. Simmer and add pastine.
 
Source:
http://www.cooks.com/rec/doc/0,1818,157169-233207,00.html











About
Hi there!

Welcome to Hey! Wedding Soup...

Wedding Soup Recipes, Wedding Soup Reviews, Home of The Wedding Soup Guru! I'm Chris, The Wedding Soup Guru. My love for Italian culture and wedding soup has brought me to create this site for the world.


Recent Reviews
Posted by: Ciao_amici
on February 06, 2012

A good bowl of soup! I will have it again.

 


Posted by: Ciao_amici
on January 06, 2012

Average, strong cabbage taste

 


Posted by: Ciao_amici
on November 03, 2011

Decent soup in a pinch!

 


Posted by: Ciao_amici
on November 03, 2011

This is not wedding soup! Should be labeled as a sausage soup... read more.

 



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Wedding Soup Recipes, Wedding Soup Reviews, Home of The Wedding Soup Guru!
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Wedding Soup Recipes, Wedding Soup Reviews, Home of The Wedding Soup Guru!
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Wedding Soup Recipes, Wedding Soup Reviews, Home of The Wedding Soup Guru!
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