Best 5 Wedding Soup With Stracciatella Recipes

STRACCIATELLA SOUP

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.

CROCK POT ITALIAN WEDDING SOUP

Steps:

• Meatballs: Preheat oven to 350 degrees.
• Mix all ingredients together.
• Form into very small balls (I get approximately 90 meatballs from 1 pound ground beef. I bake mine on a nonstick cookie sheet and turn them half-way through the cooking time).
• Bake about 10-15 minutes, until the meatballs have browned but are still soft (watch closely).
• Remove from oven and drain on paper towel, if necessary.
• Soup: Place all of the ingredients, except the pasta and escarole or spinach, into the crock pot with meatballs.
• Cook on low for 8 hours (Add pasta and escarole or spinach during the last hour of cooking and salt to taste, if necessary).
• Remove bay leaves.
• Top each serving with grated parmesan or romano cheese.
• Note: The meatballs must be prepared before being put into the crock pot (make them the night before and put them in the refrigerator, or even keep a batch in the freezer. I basically prepare as much as I can in advance so all I have to do is just put it all in the crock pot in the morning).

STRACCIATELLA SOUP

Steps:

• Bring chicken stock to a simmer in a medium-size saucepan.
• Whisk together the eggs, Parmesan, parsley, and salt. Slowly pour the egg mixture into the stock while stirring. Continue to stir until the eggs are set, about 1 minute. Add baby spinach and stir to wilt. Serve immediately.

STRACCIATELLA SOUP

Steps:

• Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.
• Whisk eggs, parsley, semolina flour, grated Parmigiano Reggiano and pecorino Romano cheeses, salt, pepper, cayenne pepper, and nutmeg together in a bowl until well blended.
• While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats.
• Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.

WEDDING SOUP WITH STRACCIATELLA

Steps:

• Make the Meatballs:.
• Place the bread in a bowl and pour the milk over it. Let it soak for 5 minutes.
• While the bread soaks, saute the garlic in the olive oil until translucent.
• Add the garlic in oil, the ground turkey, the egg yolk, the parsley, and salt and pepper to the bowl. Use a fork to gently mix together--the less you handle the meat, the lighter the meatballs will be.
• Divide mixture into 12 equal parts and form into balls.
• Bring broth to a simmer and gently drop in the meatballs. Simmer 5-10 minutes, just until cooked through. Remove from the broth with a slotted spoon and set aside; keep warm.
• Make the Soup:.
• Return the broth to a boil and add the orzo. Cook for 10 minutes.
• When orzo is almost done, add the spinach and return the meatballs to the soup. Add parsley.
• For the Stracciatella:.
• Break the egg into a small bowl, add the water, and stir briefly. Stir in the grated parmigiano cheese.
• Quickly stir the soup, then drizzle in this egg-cheese mixture slowly so that the heat of the soup will quickly form the mixture into cooked strands.
• To Serve:.
• Season soup to taste with salt and pepper.
• Ladle into warmed bowls and serve immediately.