Kitty said: Yes.Does anyone have a good recipe for Italian Soup?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Does anyone have a good recipe for Italian Soup?),it will help you,my kids.
Answers:
e-mail me, I've got a couple but I don't know if you want a minestrone, escarole & beans, Italian Wedding. let me know, i'll be glad to help you.
Other Answers:
Meatball and Macaroni Soup
2 Tbls extra-virgin olive oil (evoo)
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay keavesm fresh or dried
Salt and pepper to taste
1 pound ground beef, pork, and veal combined (meatloaf mix)
1 egg beaten
2 cloves garlic, minced
1/2 cug grqated Parmigiano Reggiano or Romano cheese
1/2 cup plain bread crumbs
1/2 tsp freshly grated or ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta(rings, broken fettuccini or ditalini)
1 pound triple-washed fresh spinach
In a deep pot over medium heat, add oil, chopped carrots, celery, onions, and bay leaves. Season with salt and pepper. Cover pot and cook veeggies, 5 or 6 minutes, stirring occasionally.
While the veggies cook, combine ground meats, egg, garlic, grated cheese, bread crumbs, salt, pepper and nutmeg.
Add broth and water to the pot of veggies. Increase heat to high ad bring soup to a boil, then reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup, 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted, the soup is done and ready to serve. Adjust your seasonings and serve with crusty bread.
Personal modifications: I make the meatballs ahead of time, shred the carrots, and use frozen beans and corn as veggies after stock comes to a boil. I also use combination of 1 small can of chicken stock (14 oz) and 1 box of beef broth (32 oz) as my liquid. Lovely soup will last 1 week in fridge.
Source(s):
Rachel Ray 30-Minute Meals 2, copyright 2003; page 100.
Here is an easy Minestrone. Everyone loves it.
MINESTRONE SOUP
4 SLICES SMOKED BACON OR PANCETTA, CUT INTO SMALL PIECES
2 TINS OF CHOPPED TOMATOES
1 PINT OF VEG OR CHICKEN STOCK ( MADE WITH CUBES IS FINE)
TINY TIN OF TOMATO PUREE
2 TABLESPOONS OLIVE OIL.
1 LARGE ONION, CHOPPED
1 LARGE GARLIC CLOVE (OR AS MANY AS YOU LIKE) CRUSHED
2 LARGE CARROTS, CUT INTO SMALL CUBES OR SLICED INTO 'JULIENNE' STRIPS.
1 SMALL SWEDE, SAME AS ABOVE
1 SMALL CABBAGE, SHREDDED
1 CUP OF BROKEN, DRIED SPAGETTI. WHEN I SAY A CUP, I MEAN A SMALL CUP NOT A GIANT MUG!!!
1 CUP OF FROZEN PEAS.
SALT, PEPPER AND 1 SMALL TEASPOON OF DRY ITALIEN HERBS OR FRESH.
1 TABLESPOON OF FINELY GRATED PARMESAN CHEESE.
1 TABLESPOON CHOPPED, FRESH PARSLEY.
FRY ONION AND BACON IN OIL GENTLY FOR 5.
ADD GARLIC. FRY FOR 2.
ADD TOMATOES, PUREE, CARROT, SWEDE, CHICKEN OR VEG STOCK, HERBS AND SEASONING.
BRING TO BOIL AND SIMMER FOR 10.
ADD SPAGETTI, CABBAGE, PEAS, AND CHEESE AND SIMMER FOR 10.
ADD PARSLEY AND CHECK SEASONING.
THICK HEARTY AND DELISH.
SERVE WITH WARM CRUSTY BREAD.
THIS IS A 'MAIN COURSE' SOUP. Italian Riboletta Soup
INGREDIENTS:
2 tablespoons olive oil
1 onion, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
1 carrot, chopped
1 bay leaf
1/4 cup chopped parsley
4 cups chicken broth
1 cup water
2 (14.5 ounce) cans stewed tomatoes
1 teaspoon dried thyme
3 cups shredded cabbage
1 potato, peeled and diced
2 1/2 cups cooked white beans
6 slices French or Italian-style bread
1/2 cup grated Parmesan cheese
DIRECTIONS:
In a large saucepan, heat the olive oil over medium heat. Cook the onions, garlic, celery and carrot until the onion is soft.
Stir in bay leaf, parsley, chicken stock, water, tomatoes, thyme, cabbage, potato, and cooked beans. Bring to a simmer and cook for about 40 minutes, or until beans are tender. Season with salt and pepper to taste.
Preheat oven to 350 degrees F(1175 degrees C). In a 4 quart casserole dish, place 1/3 of the mixture over the bottom. Layer 3 of the stale pieces of bread over the top. Place another 1/3 of the soup mixture over the bread followed by remaining 3 slices of bread. Top with remaining 1/3 of soup.
Sprinkle with Parmesan cheese and bake for 30-40 minutes, or until soup is bubbling and cheese is light golden.
Quick Italian Meatball Soup
INGREDIENTS:
MEATBALLS
1 pound ground turkey breast or lean ground beef
1/2 cup Kretschmer? original toasted wheat germ
1 egg white
1/4 cup water
1 1/2 teaspoons dried Italian seasoning blend
1/2 teaspoon salt (optional)
1/4 teaspoon freshly ground pepper
SOUP
2 (14.5 ounce) cans lower-sodium chicken broth
1 (14.5 ounce) can Italian-style diced tomatoes
1/2 cup small soup pasta, such as tiny bowties, ditalini or shells, uncooked
5 ounces fresh spinach leaves, coarsely chopped
1/4 cup shredded Parmesan cheese
DIRECTIONS:
Heat oven to 425 degrees F. Combine all meatball ingredients; mix lightly but thoroughly. Shape into 1-1/4-inch meatballs. Place in shallow baking pan sprayed with no-stick cooking spray. Bake 10 minutes.
Meanwhile, in large saucepan, combine broth and tomatoes. Cover; bring to a boil. Stir in pasta. Cover and simmer 5 minutes. Add meatballs. Simmer, uncovered, 5 minutes longer or until pasta is tender. Stir in spinach. Remove from heat. Let stand 2 to 3 minutes. Serve in bowls sprinkled with Parmesan cheese.
Italian Wedding Soup
INGREDIENTS:
2 medium heads escarole, cleaned and chopped
8 cups chicken broth
1 pound ground beef
4 eggs, divided
1 cup dry bread crumbs
2 tablespoons dried basil
1 teaspoon dried parsley
1 1/2 cups grated Parmesan cheese
DIRECTIONS:
In a large pot of boiling water, add the escarole and cook until it wilts (this removes the bitter taste from the greens). Remove from heat and strain the greens from the water. When cooled, squeeze out all excess liquid.
In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, 1 egg, breadcrumbs, basil, parsley and 1/2 cup Parmesan cheese. Mix well and form into bite-size balls. Drop the balls into the broth.
When they rise to the top, they are cooked.
Add the escarole to the broth. In a separate bowl, combine the remaining 3 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.
Cooking Resources from yahoo answers cooking and drinking question and answer channel: i havent had gingerbread men in a looong time. so do you know a super yummy recipe? they will be for my family and friends :) all will be appreciated and have a merry christmas everyone:)
It is a dessert or what is it? Can I order one online anywhere? Does it taste good?
Please help me out here as I'm unsure about UK. I heard its a beautiful place though :) I need to know everything about what residents in UK think of smoothies. When do u drink it? Why do u drink it? Do you have a favourite brand? Why is that brand yo...
do any colleges have high-school style lunches with a ticket for a limited amount of food?
correctness,It's Non-profit and only for informational purposes.
- What recipe have you made up? - FoodAQ
- Is banana a healthy fruit? It tastes good, so I feel like it's not so good.
- HEY! PLEASE READ THlS WILL YOU?
- Why are some grapes seedless?
- What do you do with sour cream? - FoodAQ
- Does anyone have the recipe for Banana Split Cake?
- Does beef broth from a can have fat floating in it?
- Chicken Supreme recipe to share? Easy and delicious? - FoodAQ
Related Question about Food and Health
- Does anyone have a good recipe for hot and sour soup....that has easier to find
- Does anyone have a good recipe for jalapeno bottle caps?
- Does anyone have a good recipe for leg of ostrich?
- Does anyone have a good recipe for London Broil?
- Does anyone have a good recipe for lumpia?
- Does anyone have a good recipe for making cornish pasties? Yum.?
- Does anyone have a good recipe for making mustard from mustard seeds?
- Does anyone have a good recipe for making Ropa Vieja?