Tag: soup

Posted on » by Michael » Theme:

Italian Wedding Soup

 

The BEST Italian Wedding Soup! Filled with homemade browned meatballs, fresh veggies and tiny bits of pasta. Total comfort food any day of the year!

Servings: 6
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes

Ingredients

Meatballs

  • 8 oz lean ground beef
  • 8 oz ground pork
  • 1/2 cup fresh hearty white bread crumbs*
  • 1/4 cup chopped fresh parsley
  • 1 1/2 tsp minced fresh oregano
  • 1/2 cup finely shredded parmesan
  • 1 large egg
  • Salt and freshly ground black pepper
  • 1 Tbsp olive oil

Soup

  • 1 Tbsp olive oil
  • 1 1/4 cups 1/4-inch diced carrots
  • 1 1/4 cups diced yellow onion
  • 3/4 cup 1/4-inch diced celery
  • 4 cloves garlic , minced (1 1/2 Tbsp)
  • 5 (14.5 oz) cans low-sodium chicken broth
  • 1 cup dry acini de pepe or orzo pasta**
  • 6 oz fresh spinach , chopped
  • Finely shredded parmesan , for serving

Instructions

For the meatballs:
  1. Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
  2. Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total. Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (note that meatballs won’t be cooked through at this point, they’ll continue to cook through in the soup).\
For the soup:
  1. While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until veggies have softened about 6 – 8 minutes, add garlic and saute 1 minute longer. Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to light boil (about medium or medium-low). Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking. Serve warm, sprinkle each serving with parmesan cheese.
*I recommend using bread such as a La Brea french loaf. Just grind up a slice in a food processor to find crumbs. Save the remaining bread for serving (slathered with butter of course) or freeze for another later use.
**If you like a more brothier soup you can reduce pasta to 3/4 cup. Note that as the soup sits the pasta will absorb more broth so you can add more broth to thin the soup as desired.
  1. Recipe source: inspired by Ina Garten’s and Giada’s recipes
Nutrition Facts
Italian Wedding Soup
Amount Per Serving
Calories 396Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Cholesterol 85mg28%
Sodium 362mg16%
Potassium 911mg26%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 4g4%
Protein 29g58%
Vitamin A 7490IU150%
Vitamin C 16.6mg20%
Calcium 190mg19%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer
COURSE: SOUP
CUISINE: ITALIAN
KEYWORD: ITALIAN WEDDING SOUP
Posted on » by Michael » Theme:

Dilled-Vegetable Barley Soup

A flavorful vegetable and barley soup with mushrooms, fresh dill and fennel.

Recipe Ingredients:

  • 1/2 cup pearl barley
  • 5 1/2 cups water – divided use
  • 1 tablespoon butter 2 cups minced onion
  • 1 1/2 teaspoons salt
  • 1 bay leaf
  • 1 pound mushrooms, chopped
  • 2 carrots, peeled and diced
  • 1 celery rib, minced
  • 6 tablespoons dry white wine (optional) – Not optional if the theme is alcohol
  • 1 tablespoon lemon juice
  • 1/2 cup minced fresh fennel (I used leek instread)
  • 1 tablespoon fresh snipped dill
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • Optional sprinkle with toasted sunflower seeds before serving

Cooking Directions:

  1. In a small saucepan combine barley with 1½ cups of the water. Bring to a boil; cover, lower heat, and simmer until tender, 30 to 40 minutes.
  2. In a large, heavy stockpot melt butter; sauté onion with salt and bay leaf; cook over medium heat until onion begins to soften, 5 to 8 minutes.
  3. Add mushrooms, carrots and celery; cook over medium heat, stirring occasionally, for about 10 minutes. Add remaining 4 cups water, wine, lemon juice and barley. Lower heat to a gentle simmer, cover, and cook for about 30 minutes. The soup will thicken, add more water, if desired.
  4. Shortly before serving, stir in the fennel, dillweed, garlic and pepper. Taste to adjust seasonings.

Makes 6 servings.

 

Posted on » by Dana & Nancy » Theme:

Swampy Green Soup

IMG_6482

Recipe adapted from: allrecipes.com, courtesy of JessieD

Ingredients:
1 small onion diced
1 cup broccoli florets
1 cup spinach
1 bell pepper, sliced
1 cucumber, peeled and chopped
1 cup green peas
2 cups chicken broth
1/2 cup and 1 Tbsp. olive oil
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried sage
hot sauce
Approximately 1 cup shredded mozzarella cheese

Directions:
1.Heat 1 tablespoon olive oil in bottom of stock pot over medium heat. Add onion and saute until transparent. Add broccoli, spinach, bell pepper, cucumber, and green peas, stirring to combine. Stir in chicken broth and olive oil. Puree using immersion blender until smooth. Heat soup over medium-high heat. Stir in pepper, onion powder, garlic powder and sage. Add hot sauce to taste, stirring to combine. Bring soup to a boil, then reduce heat and simmer for 15 minutes. Divide mozzarella cheese into 4 bowls. Pour the hot soup over the mozzarella cheese to serve. You can sprinkle additional cheese to garnish on top, if desired.