|Skinny Italian Cooking (Skinny Series)|
|by Nancy Baggett|
Glick and Baggett use their 15 years of healthy cooking experience to shift the balance of Italian cuisine toward leaner meats, less oil, part-ski...
1 - 10 of 30 for italian wedding soup
Result Page: 1
Combine the ingredients above. Form small 1/2 inch balls. Drop into boiling salted water or broth. Simmer for 10 minutes, remove with a straining ...
Clean chicken and ... Remove chicken from soup broth; when cool ... (smaller than a walnut). Brown meatballs in a skillet. Drain and add meatballs to soup.
Finely chop 1/3 ... tomatoes, 1 teaspoon Italian seasoning. Add ground ... in orzo. Cover, cook 15 minutes more. Stir in spinach. Cook 5 minutes. Serve.
Mix salted ground ... to taste. Cook 1 hour. If meat is very greasy, cool soup and remove fat from top. The flavor gets better when it's reheated anyway.
Fry garlic in olive oil. Add broth and spinach. Cook until spinach thaws. Add chicken. Let cook. Beat eggs together. Add pepper and cheese; add ...
Boil chicken in ... meatballs add to soup and cook for ... separate pot, drain and add to soup. Add cheese, salt and pepper to taste. Cook for 1 more hour.
Prepare meatballs; set aside. Combine next 6 ingredients in large saucepan. Bring to boil; reduce heat. Cover and simmer until vegetables are almost ...
Combine chicken, onion, celery, pepper, garlic powder, parsley and water. Boil in covered pot until tender. Cool. Remove skin and bones. Set chicken ...
In large kettle ... Before serving, while soup is simmering add ... aside. Add to Italian wedding soup along with cured chicken as noted in previous recipe.
Place meatballs in 2 quart soup pan and cover ... bowls and garnish liberally with cheese. This is a classic Italian soup served at most weddings. Serves 6.
Result Page: 1
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