Homemade Italian Wedding Soup Recipe
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Homemade Escarole Soup Recipe Laura Vitale Laura in the Kitchen Episode 710
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Directions In a stockpot, combine wings, carrots, potato, celery, tomato, onion, 1 Tbsp. salt, pepper and water. Bring to a boil. Meanwhile, for the meatballs, combine egg, bread crumbs, parsley, garlic, cheese. Add the escarole, cover, and reduce the heat to medium-low.
Cook, stirring occasionally, until the escarole is wilted, 4 to 5 minutes. Pour in the stock, return the meatballs to the pot, increase the heat to medium-high, and simmer for 3 minutes. Season with salt and pepper. Shape the mixture into tiny meatballs, less than 1 inch in diameter. When the escarole is cooked, stir in the pasta and return the soup to a simmer.
Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. For meatballs: In a medium bowl whisk together egg, bread crumbs, milk, nutmeg, and 1/8 tsp. each salt and black pepper.
Stir in pork, chopped parsley, and Parmesan. Step 2 In a 5to 6-qt. Dutch oven heat oil over medium-high heat. Step 1 Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes.
Add the chicken broth, bean. 2 3/4 tsp. salt. 1 c. plain dried bread crumbs. c. milk. 1 can chicken broth. 3 medium carrots.
2 medium celery stalks. 1 small head escarole. This ingredient shopping module is created and.
Gently add the meatballs, reduce the heat to medium low to maintain a gentle simmer, and cook for 10 minutes. Add the escarole and continue to simmer until the meatballs are cooked through and the escarole is wilted, about 5 minutes. Discard the rosemary and season to taste with salt and pepper.
Serve sprinkled with grated Parmigiano. Bring broth, escarole, carrots, onion, garlic, salt and pepper to a boil in a large pot. Reduce heat, cover and simmer about 10 minutes until vegetables are tender. Add beans and meatballs and simmer 3 to 5 minutes until heated through. Remove from heat.
Sprinkle with cheese and serve. Heat olive oil over medium heat in your soup pot. Add Italian seasoning and onion and cook, stirring occasionally for 2 minutes.
Add garlic, stir for 1. Simmer herbed meatballs with escarole and kidney beans for a soothing soup. Stir in some of our Parsley-Walnut Pesto for added flavor.
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