|Recipes From a Very Small Island|
|by Martha Greenlaw|
The very best New England recipes from America's most beloved fisherman -- and her mother!A New England cookbook from Linda Greenlaw and her mother.
Tip: Try for wedding soup for more results.
Results 1 - 10 of 10 for pasta for wedding soup
Place meatballs in 2 quart soup pan and cover ... well drained, firm pasta and simmer 8 ... is a classic Italian soup served at most weddings. Serves 6.
Roll into SMALL ... Cook over low heat until solid and fluffy. Cube and add to broth: Add all ingredients. Bring soup to boil then simmer for 30 minutes.
Combine first 7 ... Add the riso (pasta) and cook ... up green part for just a minute ... back to the soup pot, heat and ... is the secret to the flavor.
Place chicken pieces, ... and drain. Prepare meatballs and bake at 400 degrees for 5 minutes. Add meatballs to broth with greens. Simmer and add pastine.
Bring broth to ... minutes. Add Pastina and season to taste. Turn off heat. Begin to stir the soup clockwise and slowly drizzle in the beaten egg. Serves 6.
Combine chicken, onion, celery, pepper, garlic powder, parsley and water. Boil in covered pot until tender. Cool. Remove skin and bones. Set chicken ...
Mix all meatball ... balls. Put all soup ingredients in a ... until carrots and pasta are tender. Add ... meatballs are no longer pink and eggs are set.
Mix meat and ... little meatballs. Cook pasta as directed on ... boil, drop meatballs into broth. Cook about 15 minutes after all meat is added. Add pasta.
Heat chicken stock, ... pepe, cook until pasta is done. Drop meat balls into heated soup bowl. Top with ... cheese and hot crusty Italian bread. Serves 6.
Cook chicken stock ... Parmesan cheese. When soup boils, add Parmesan ... into soup. Make pasta separately (acini de ... pasta). Add pasta just before serving.
top of page