|Italian Classics (Best Recipe)|
|by Cook's Illustrated Magazine Editors|
What's the best way to prevent ricotta cheesecake from becoming watery? Is there a trick for coaxing more flavour from basil when making pesto? Do...
Results 1 - 10 of 30 for italian wedding soup
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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.
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.
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.
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 ...
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.
Prepare meatballs; set aside. Combine next 6 ingredients in large saucepan. Bring to boil; reduce heat. Cover and simmer until vegetables are almost ...
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.
Combine chicken, onion, celery, pepper, garlic powder, parsley and water. Boil in covered pot until tender. Cool. Remove skin and bones. Set chicken ...
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.
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