italian wedding soup
1 package  frozen chopped spinach
3 can  chicken broth
2 cup  small pasta (pastina, or broken spaghetti)
1 lb.  lean ground beef
  parmesan and romano cheese (grated)
  onion powder
  garlic powder
2 Tbsp  olive oil
first, make little meatballs (sort of like swedish meatballs). 
one meatball is approximately 2 tablespoons, but you can make them 
any size you want. cook them in the olive oil, garlic powder, and 
onion powder in a frying pan on medium heat until cooked, then pour 
off the drippings and turn up the heat and brown them pretty good 
for flavor. set aside until later. 
put 2 cans of the chicken broth into a large soup pot. cut the 
frozen spinach into several smaller chunks (or let it thaw out 
first). mix the frozen spinach with the chicken broth until it is 
all unfrozen and separated. put the meatballs in with the spinach 
and broth, and set aside. 
put the other can of broth in another pan, add a can of water, and 
some salt. heat until boiling, and throw the pasta in. cook until 
pasta is tender. dump this into the big soup pot with the rest of 
the stuff, and stir over medium heat until simmering. 
serve in small soup bowls (like french onion soup) and put plenty 
of grated parmesan and romano cheese on top. salt and pepper to 
taste. the cheese makes the difference, so don't be stingy. then 
eat it. 
1   whole chicken, cut up
1/2 lb.  ground beef
1/4 cup  romano cheese
1/2 cup  italian-flavored bread crumbs
2   eggs
  minced garlic, parsley, oregano, salt and pepper to taste
4 to 5 bunch  fresh endive
3 can  (13 3/4 ounces each) chicken broth
3 or 4   eggs
1/2 cup  romano cheese
cover chicken with water in a pot and cook until meat is done. 
cool and bone chicken; set aside meat and broth. 
prepare meatballs by mixing ground beef, 1/4 cup romano, bread 
crumbs, 2 eggs and garlic, parsley, oregano, salt and pepper. 
shape into marble-size balls. brown, drain and set aside. 
clean and cut up the endive. boil in large amount of water until 
done (it will look limp). drain. 
in another pot, bring reserved broth and canned chicken broth to 
a boil. mix 3 or 4 eggs and 1/2 cup romano in a small bowl. pour 
into the boiling broth. add chicken, meatballs and endive. cook 30 
minutes more. 
4 lb.  chicken legs or mixed parts
7   qts water
12   bouillon cubes or to taste
2 cup  diced onions
4   celery stalks, finely chopped
5   carrots, halved then finely sliced on the bias
1 head  escarole, washed and torn into hunks
4   eggs
1 lb.  ground meat or combination beef, pork and veal
1/2 to 3/4 cup  grated romano cheese
1/2 cup  milk
1/2 cup  bread crumbs
1 or 2   eggs
pinch  of basil and oregano
1/4 cup  diced onions
1 Tbsp  chopped parsley
1 clove  garlic, mashed and chopped
wash chicken parts and cover with water; bring to boil. add half 
bouillon cubes and all vegetables, except escarole. when water 
boils, reduce to simmer to cook chicken. when chicken is cooked, 
remove to cool. debone, then return to soup (skim grease as it 
floats to surface; also make sure no bones are left in pot). let 
simmer a few hours (3 to 4 hours). mix ground meat, cheese, milk, 
bread crumbs, eggs, basil, oregano, onions, parsley and garlic. 
mix well, then roll into meatballs, 3/4-inch in diameter. then 
brown evenly in hot oil. drain well, then add to soup. skim grease 
as it comes to surface. add remaining bouillon cubes and continue 
to cook. during last 30 minutes, add escarole and stir. during last 
10 minutes, whip eggs. then add hot stock and mix well. then add 
a little more hot stock and mix again. then add to soup and stir. 
the eggs should resemble little cogs. serve with grated cheese. 
1 lb.  ground beef
1/2 lb.  ground pork
1   egg
1/2 tsp  oregano
  parmesan cheese
1/4 cup  italian bread crumbs
20 cup  water (5 quarts)
20   chicken bouillon cubes
3   packages chopped spinach
  acini de pepe (1/2 - 3/4 box)
2   eggs, beaten with parmesan cheese
combine meats, egg, pepper, oregano, parsley, parmesan and bread 
crumbs. shape into tiny balls. boil meatballs a few at a time. 
meatballs are done when they rise to the top of boiling water. 
bring water to a boil. add bouillon and stir. add spinach and 
boil until spinach is thawed. add meatballs and bring back to boil. 
add acini de pepe and cook until tender. remove from heat. slowly 
add egg/cheese mixture, stirring constantly. 
note: freezes well. 
3   145 oz cans fat-free chicken broth
13-1/2 oz.  can leaf spinach, well drained
8 oz.  lean ground beef
1-1/4 cup  grated parmesan cheese
1/2 cup  seasoned packaged breadcrumbs
2 large  eggs
1/2 cup  pastina (tiny pasta)
in large, heavy saucepan or dutch oven, combine chicken broth and 
spinach. cover and bring to a boil over high heat. meanwhile, in 
medium bowl, combine ground beef, 1 cup parmesan cheese, breadcrumbs 
and eggs. work mixture with your hands or a spoon until well blended. 
form into small, roughly shaped meatballs, using a scant tablespoon 
meat mixture for each. when broth boils, stir in pastina and 
remaining 1/4 cup parmesan cheese, then add meatballs and stir 
until soup returns to a simmer. reduce heat to low; cover and simmer 
15 minutes, stirring often, until meatballs are cooked through. 
servings: 4 main-course servings or 8 first-course servings 
5 cup  chicken broth
1 lb.  extra lean ground beef
1 small  onion minced
5   leaves fresh spinach (or less depending on taste)
1/2 cup  small pasta (i.e. orzo)
with the ground beef, create small meat balls (1/2 inch in diameter). 
add to boiling chicken broth, add onions and pasta. chop spinach 
into small pieces and add to mixture. simmer until meet balls are 
8 oz.  lean ground beef or mixture of lean ground beef, pork and
1 small  onion, chopped fine (about 1/3 cup)
1 large  egg
2 tsp  seasoned (packaged) dry bread crumbs
2 tsp  chopped fresh parsley
1 tsp  grated parmesan cheese
6 cup  chicken broth
8 oz.  fresh spinach or escarole, washed, drained, stems removed,
  leaves cut in chiffonade (4 loosely packed cups) or 1 package (10
  frozen chopped, thawed and squeezed dry
1 medium  size carrot, shredded
1/4 cup  acini di pepe pasta or any small soup pasta
1 tsp  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. 
1 head  of escarole, washed, steamed and chopped to bite size
2   hard boiled eggs, chopped
1-1/2 lb.  chicken, cut up
small  meatballs, marble size
1 large  onion
  celery leaves
1/2 cup  carrots
1/2 cup  chopped celery
1 cup  crushed egg noodles or pastene
place chicken, onion, celery leaves in a pot. cover with water and 
bring to boil. reduce heat and simmer until chicken is very tender 
and falls away from the bone. (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 (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. 
2 medium  heads escarole or 1 or 2 bunches spinach, cleaned and chopped
8 cup  chicken broth
1 lb.  ground beef
4   eggs, divided
1 cup  dry bread crumbs
2 Tbsp  dried basil
1 tsp  dried parsley
1-1/2 cup  grated parmesan cheese
in a large pot of boiling water, add the escarole or spinach and 
cook until it wilts (this removes the bitter taste from the greens). 
remove from heat and strain the greens from the water. when cooled, 
squeeze out all excess liquid. 
in a separate pot over medium heat, bring the broth to a boil. in 
a separate large bowl, combine the ground beef, 1 egg, breadcrumbs, 
basil, parsley and 1/2 cup parmesan cheese. mix well and form into 
bite-size balls. drop the balls into the broth. when they rise to 
the top, they are cooked. 
add the escarole to the broth. in a separate bowl, combine the 
remaining 3 eggs with the remaining 1 cup of cheese. pour this 
mixture into the soup, stirring continuously, until the egg is 
zuppa maritata 
naples - campania 
preparation - medium 
serves 4 - 6 
our version of a traditional recipe. 
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
1   egg
1 tsp  parsley, finely chopped
1/2 clove  garlic, minced (optional)
1/2 tsp  paprika (optional)
1/2 tsp  salt and pepper to taste
4 cup  chicken broth
2 cup  spinach, chopped
1/4 cup  grated pecorino romano cheese
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 (shown are about the size of a golf ball, but 
traditional meatballs are a bit smaller) with your hands. 
place meatballs on a greased baking sheet and bake for about 25 
minutes at 350f, until brown. (optionally, you can sauté the meatballs 
in olive oil until brown and proceed with next paragraph, or bring 
your chicken stock to a boil, add the meatballs, simmer for about 25 
minutes, add the spinach, cook until tender, stir in the cheese and serve) 
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 
proceed 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 
(ID: 76065) Mirror: Sun, Sep 5, 2004

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