Paula Deen Cuts The Fat 250 Favorite Recipes All Lightened Up Exclusive: Italian Wedding Soup With Turkey Meatballs
While you certainly can make the meatballs in this soup with regular white meat turkey, for a supremely moist meatball, I highly recommend dark meat turkey if you can get your hands on it. Or try a mix of white meat turkey and lean ground beef. I like to finish off this soup with grated Parmesan cheese, but youll be pleased as punch with the flavor even without it.
- 1 pound ground dark meat turkey
- cup plain bread crumbs
- 1 large egg, lightly beaten
- 1 tablespoon chopped fresh sage or 1 teaspoon dried
- 1 teaspoon Paula Deens House Seasoning
- 3 tablespoons olive oil
- 6 cups low-sodium chicken broth
- 1 teaspoon Worcestershire sauce
- ¾ cup whole-wheat or regular orzo
- 1 bag baby spinach, chopped
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Tips For The Best Italian Wedding Soup
It’s hard not to love Italian wedding soup no matter how you make it. . But here are three pro tips to take Italian wedding soup from good to great.
Is Italian Wedding Soup Served At Italian Weddings
Italian wedding soup is such a great name for a dish. For me it evokes images of an elegant reception with gourmet Italian soup eaten from china bowls – a delightful picture even if it’s not the way the story goes. In reality, ‘minestra maritata,’ the Italian translation of ‘wedding soup,’ refers to the marriage of meat and greens and how compatible they are in broth. Not nearly as romantic, but they truly are a great match.
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How To Make Italian Wedding Soup
- Combine ground turkey, eggs, breadcrumbs, cheese, onion, and herbs.
- Roll ground turkey mixture into meatballs.
- Broil until lightly browned.
- In a large pot saute garlic, onion, carrots, and celery in olive oil.
- Add chicken stock and bring to a boil.
- Add meatballs and boil until fully cooked.
- Reduce to medium-high heat and cook the pasta.
- Add spinach and cook until wilted.
- Season with grated parmesan cheese and black pepper.
Rao’s Meatballs With Marinara Sauce
This is one of the signature dishes at Rao’s, the East Harlem red-sauce joint that is best-known for a loyal, boldface-name clientele that makes it difficult to get a table. The restaurant now has satellites in Las Vegas and Los Angeles.
Provided by Adam Nagourney
Yield 4 to 6 servings
Number Of Ingredients 19
|1/4 cup extra-virgin olive oil|
|2 ounces salt pork, thinly sliced|
|3 tablespoons minced onion|
|2 28-ounce cans imported Italian crushed tomatoes|
|6 leaves fresh basil, torn into small pieces|
|Pinch of dried oregano|
|Salt and ground black pepper|
|1 pound ground lean beef|
|1/2 pound ground veal|
|1 cup freshly grated Pecorino Romano cheese|
|1 1/2 tablespoons finely chopped flat-leaf parsley|
|1 small garlic clove, minced|
|Salt and ground black pepper|
|2 cups fine dry bread crumbs|
|1 cup extra-virgin olive oil|
|1 clove garlic, lightly smashed|
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Turkey Meatballs In Tomato Sauce
Tender meatballs filled with onions and Parmesan, bathed in plenty of tomato sauce, are classics in every way except for one: They call for turkey instead of the usual beef . Serve them over spaghetti or polenta, or stuff them into a hero roll for a sandwich. Try to use ground dark meat turkey here if you can, it has a deeper, richer flavor than ground white meat.
Provided by Melissa Clark
Yield 28 meatballs, 4 to 6 servings
Number Of Ingredients 13
|1/2 cup grated Parmesan cheese, more for serving, if desired|
|1/2 cup panko or other plain dried bread crumbs|
|1/4 cup minced onion|
|1/4 cup chopped chives or basil|
|2 garlic cloves, grated on a microplane or minced|
|1 1/2 teaspoons kosher salt|
|1/2 teaspoon black pepper|
|Pinch red pepper flakes|
|1 1/2 pounds ground turkey, very cold|
|1 large egg, beaten|
|3 tablespoons extra-virgin olive oil, more as needed|
|3 cups marinara sauce, more to taste|
A Satisfying Soup From The Italian Pantry
- Read in app
By David Tanis
Some soups are delicate, light and refreshing, served as the prelude to a meal. Others, like this one, are hearty and nourishing meals in themselves. It is not precisely a soup, but a soupy concoction of potatoes and pasta, known throughout Italy as pasta e patate.
This is an example of the countrys bare-cupboard cuisine, la cucina povera, in which inexpensive basics are transformed with small jolts of flavor from aged cheese, dried chiles, herb pastes and the like. Thrifty but flavorful, its principal aim is to feed a family during times when funds are tight.
Humble, but not spartan, many dishes from this tradition are also exceedingly delicious.
Here, you soften an onion in a hot pan with a generous glug of olive oil, then add chopped potatoes, salt, a garlic clove, a rosemary sprig and water. When the potatoes are done, a handful of pasta goes in, and when the pasta is al dente, you ladle this steaming, chunky marvel of a soup into bowls. Pass the grated pecorino and Parmigiano, a cruet of oil, the pepper mill and crushed red pepper.
Thats the bare-bones version. There are any number of regional variations, of course, and every cook is at liberty to customize according to whim. Some might add, for example, more vegetables, like celery and carrot some tomato, a little or a lot bacon or pancetta or ham beef or chicken broth or, as in my recipe, a large quantity of chopped kale.
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Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
1 Parmesan rind, plus shaved Parmesan for serving
2/3 cup pastina, such as acini di pepe
3 cups escarole or spinach leaves, torn into bite-size pieces
2 teaspoons white-wine vinegar
In a medium saucepan, heat oil over medium. Add sausage cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate. Add onion, fennel, and a pinch of salt to pot. Cook, stirring, until softened, 10 minutes . Add broth, 3 cups water, and rind. Season with salt and pepper. Bring to a boil, then reduce heat and simmer 5 minutes.
Meanwhile, toast pastina in a dry skillet over medium-high heat, stirring often, until golden, about 4 minutes. Add to simmering broth. Slice or chop sausage add to saucepan with juices. Cook, stirring, until pastina is al dente and sausage is cooked through, 6 to 8 minutes.
Drizzle escarole with vinegar season with salt and pepper and divide evenly among bowls. Ladle soup over it top with shaved cheese, fennel fronds, and pepper.
Matzo Ball At B& h Dairy
Jewish classics still feel fresh at B& H Dairy, the luncheonette thats been serving up Kosher dishes out of its East Village restaurant since the 1930s. Like all good matzo ball soup, B& H Dairys version has dill, carrots, and noodles to compliment its perfectly buoyant balls. But what sets B& H apart is its well-priced soup specials. If youre feeling especially ravenous, we suggest going for the customer-created Tieso which includes stuffed cabbage, two fried pierogi, and one latke with tomato sauce and a cup of a soup of your choice.
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With Its Mini Meatballs And Itsy
GOLDEN BOWL This hearty chicken soup of greens, meatballs and pasta is a meal in itself.
IT WAS THE LAST thing I expected to find at the Delta Sky Club. On a trip last year, my heart leapt and my face lit up when I spotted it on the buffet: a crock of Italian wedding soup. My husband poked fun as I gleefully ladled it into a bowl. I think youre happier about that soup than you are about the upgrade, he joked.
Yes, this chicken soups mini meatballs and teeny-tiny pasta elicit a irrational joy in me, like dollhouse furniture or matchstick carvings. Particular care and focus go into making things so darling. Wedding soup also warms my heart with memories of my grandmother, an Irishwoman so committed to her marriage that she submitted to her Sicilian mother-in-laws lessons on the rules of the Italian kitchen. My grandfather loved her iteration of the soup, packed with escarole, pearl pasta, carrots, celery and baby meatballs, in a deeply flavorful chicken broth.
Colombian Chicken Soup At Empanada Mama
The chicken soup at this 24-hour Colombian diner in Hells Kitchen will heat up your bones at all hours. Cooks imbue the golden broth, studded with hunks of torn thigh meat, with a particularly intense poultry flavor the soup is so rich with collagens it will gel up in your fridge. Be sure to spoon in soft grains of white or yellow rice to add a bit of nourishing starchiness, and ask the kitchen to add a fistful of cilantro to amp up the fragrance factor.
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Italian Wedding Soup My Version
I love soups, especially during the cold months, and Im feeling like I need a good soup this week. I may have given you a version of the Italian wedding soup before, but this one is even easier and, as always, nutritious and satisfying.
It makes a wonderful first course for your holiday dinner by the way, since I am giving you festive menus this month.
I would pair a bowl of it with a fruit for dessert and maybe even a small glass of white wine and you have a very nice meal or a cup of it for a first course, as I said.
Start by choosing a good chicken sausage. There is one that I am most familiar with, although I would guess there are others. I dont normally endorse products but in comparison to pork options, this chicken sausage is low in calories and low in cholesterol and fat.
The good news is, it is tasty, too. The bad news is, there are 500mg of sodium in each link, so if you are watching your sodium intake be mindful of this.
The brand of sausage I am speaking of is Al Fresco Sweet Italian Style Sausage, found in most meat sections of your markets. It is fully cooked but do remember to remove the casings they are tough. It is a mild sausage so if you like a little kick, just add a few hot pepper flakes to your recipe.
I hope you enjoy!
1 tablespoon extra-virgin olive oil
1pound Italian chicken sausage
1small onion, finely chopped
1/2 bulb fennel, finely chopped , plus fronds for serving
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Italian Wedding Soup Recipe
Every chef has his or her own version of this dish, the common ingredients being meatballs, greens, broth and pasta.
- The meatballs can be made from any kind of ground meat or poultry, such as beef, pork, turkey, chicken, sausage or a combo.
- The meatball mixture generally includes grated parmesan cheese or pecorino or both.
- Soup greens vary in this dish, with escarole, chard, spinach and kale being the most popular choices.
- Tiny shaped pasta is traditional for Italian wedding soup, such as acini de pepe, dittalini or orzo.
Kim Severson’s Italian Meatballs
These are the meatballs you want to serve with spaghetti sauce – my mother Anne Marie Zappa’s is the one I’d use, but your favorite will work as well. Key to the recipe is a light hand in the mixing.
Provided by Kim Severson
|1 cup fresh bread crumbs|
|1/2 cup finely grated Parmesan|
|1 heaping tablespoon chopped fresh basil|
|1 heaping tablespoon chopped fresh parsley|
|1 teaspoon kosher salt|
|1/8 teaspoon ground cayenne pepper|
|2 cloves garlic, minced|
- In a large bowl, mix all ingredients except olive oil by hand, using a light touch. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter.
- In a large, heavy pot heat olive oil over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate as each batch is finished. Let meatballs cool slightly cover and refrigerate until needed.
- Serve with spaghetti sauce.
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How To Make This Italian Wedding Soup With Turkey Meatballs And Cauliflower Rice
I love this lighter, low carb version of Italian wedding soup. Whether you’re on the keto diet or not, you’ll appreciate that there’s nothing but nutritious ingredients in this soup. The meatballs are bound with shredded zucchini and herbs in place of bread crumbs, and the broth is flecked with cauliflower rice instead of pasta. This dish comes together easily, especially if you can find riced cauliflower at the grocery store.
- Get a big pot of broth and spices heating on the stove while you make the meatballs.
- The meatballs are browned in the oven and then added to the hot broth, along with the cauliflower rice. The soup is simmered for a few minutes to heat everything through.
- The soup is removed from the heat and the greens are stirred in.
- Soup’s on! A bowl of comfort and goodness with well-seasoned broth, brimming with tender meatballs, packed with healthy veggies and delicious fresh flavors!
Making Tender Turkey Meatballs
Ground turkey is lean with very little fat. To ensure that the meat stays tender instead of dried out, use the right ratio of meat-to-breadcrumbs and eggs. I find that a ratio of 1 pound meat to a 1/2 cup breadcrumbs, and 1 large egg gives tender meatballs.
I use a similar ingredient ratio for my classic Italian meatball recipe. Ground chicken, beef or pork can also be substituted for the turkey.
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Quick Italian Wedding Soup
Sharon was coming home Labor Day weekend. What could I serve that would demonstrate my love? During her college years she always requested my chicken noodle soup. A few weeks back I had fried a bunch of chicken for my nieces engagement party, so there were enough backs, wing tips, and giblets to make a stiff stock. I had never made Italian Wedding Soup. Here was my chance.
I pulled the parts from the freezer and turned them into stock so rich it was jelly-like at room temperature. With stock this good, the soup need not be complicated. Instead of starting with ground chicken or turkey for the soups meatballs, I used more flavorful sausage which needed very little seasoning. After that, it was classic chicken noodle soup ingredientsgreat broth, onions, celery, and carrots, and Israeli couscous for the pasta and dill in place of parsley.
Both girls took note of the well-made broth. Maggy, mostly vegan now, slurped up spoonful after spoonful of the life-giving liquid. Exhausted from travel, Sharon savored and respected the well-made brew.
For those with chicken bones in the freezer, its time to pull them out. If you dont have any it doesnt matter. Homemade meatballs, fresh vegetables, and store-bought broth are still a winning combination.