Best Italian Wedding Soup Giada De Laurentis Recipes

Stracciatella Soup image

Provided by Giada De Laurentiis

Time 16m

Yield 4 servings

Number Of Ingredients 7

6 cups reduced-sodium chicken broth
2 large eggs
2 tablespoons freshly grated Parmesan
2 tablespoons chopped flat-leaf parsley
2 tablepoons chopped fresh basil leaves
1 cup lightly packed spinach leaves, cut in thin strips
Salt and freshly ground black pepper

Steps:

Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.
Ladle the soup into bowls and serve.

Italian Wedding Soup (Giada De Laurentiis' Recipe) image

Provided by Sandylee

Categories Meat

Time 35m

Yield 1 pot, 8 serving(s)

Number Of Ingredients 15

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 cheese
8 ounces ground beef
8 ounces ground pork
fresh ground black pepper
12 cups low sodium chicken broth
1 lb curly endive lettuce, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoons freshly grated parmesan cheese, plus extra for garnish
salt & freshly ground black pepper

Steps:

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.

Giada's

Provided by Giada De Laurentiis

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 leek, white and tender green parts only, finely chopped
2 carrots, 1 finely chopped, 1 sliced
1/2 fennel bulb, finely chopped
Kosher salt
1/2 teaspoon red pepper flakes
3/4 cup dried small white beans, such as navy
1/2 to 3/4 cup farro
1 15-ounce can diced tomatoes
2 quarts chicken stock (homemade or low-sodium)
2 to 3 sprigs thyme
1 2-inch piece parmesan cheese rind
13 ounces turkey or Polska kielbasa, cut into half-moons
4 to 5 large leaves Tuscan kale, ribs removed, chopped (about 2 cups)
Grated parmesan cheese and fresh lemon juice, for serving (optional)

Steps:

Heat the olive oil in a large soup pot over medium heat. Add the leek, chopped carrot and fennel and season with 1/2 teaspoon salt and the pepper flakes. Saute slowly until the vegetables are very soft but not browned, about 3 minutes.
Add the white beans and farro and toast for a minute or two, then add the tomatoes with their juices and the chicken stock, thyme, parmesan rind and 4 cups water. Bring to a boil, then reduce the heat to a steady simmer. Cook, stirring occasionally, about 1 1/2 hours, or until the beans are tender but not mushy; they should be firm and separate. Season with salt.
Add the kielbasa, kale and sliced carrot. Cook until the kale and carrot are tender, about 15 minutes. Remove and discard the thyme sprigs and parmesan rind. Serve with a drizzle of olive oil, a sprinkle of grated parmesan and a squeeze of lemon, if you like.

Italian Wedding Soup - Giada De Laurentiis image

Provided by kelycarter_

Categories European

Time 50m

Yield 10 serving(s)

Number Of Ingredients 15

1 small onion, grated
1/3 cup fresh Italian parsley, chopped
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1/3 cup breadcrumbs
1/2 cup grated parmesan cheese
1/2 lb ground beef
1/2 lb ground pork
fresh ground black pepper
12 cups chicken broth
2 (10 ounce) packages frozen chopped spinach, defrosted
2 large eggs
2 tablespoons freshly grated parmesan cheese, plus extra for garnish
salt and pepper

Steps:

Meatballs:.
Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork.
Shape the meat mixture into "marble-sized" meatballs. Place on a baking sheet.
Soup:.
Bring the broth to a boil in a large pot over medium-high heat.
Add the meatballs and simmer until the meatballs are cooked through.
Add spinach.
Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion and drizzle the egg mixture into the moving broth to form thin stands of egg.
Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.