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Italian Soups with Meat
Italian Wedding Soup
RECIPES
Italian Wedding Soup
Ham, Bean, and Spinach Soup
Lentil and Sausage Soup
Split Green Pea Soup
Italian Wedding Soup
(Serves 8)

Escarole is a slightly bitter green that Italians are fond of using in traditional
wedding soup.  You can substitute spinach if you prefer. The soup can be
made ahead and reheated before serving. There are several variations of this
recipe, which are listed below the main recipe.

Ingredients:

1 large egg
8 ounces ground veal
8 ounces ground beef
1/3 cup Italian-flavored bread crumbs
2 tablespoons minced parsley
1/4 teaspoon ground nutmeg
Salt to taste
8 cups chicken broth
Pepper to taste
3 cups escarole, chopped into small pieces
Grated Parmesan cheese for sprinkling

Directions:

In a large bowl, lightly beat the egg.  Add the veal, beef, bread crumbs, parsley,
nutmeg, and salt.  Mix well.  Form the mixture into balls about 1-inch in
diameter. Set aside.  (Meatballs in this soup are traditionally cooked in the
broth.  If you prefer, you may bake or saute them first before adding them to
the broth.)

In a large pot, bring the broth to a boil.  Add pepper to taste.  Add the escarole
to the broth, cover, and simmer for 5 minutes.  Add the meatballs and simmer
for an additional 5 minutes.  Serve in soup bowls. Sprinkle with Parmesan
cheese.

Variations:
With pasta added:
After adding the meatballs, cook for 5 minutes, then add 3/4 cup of any very
small pasta (such as orzo, mini stars, or pastina) and cook for additional time
depending on the size of the pasta used, usually 6-8 minutes.

With egg added:
In a bowl, whisk together 1 egg, 1 tablespoon Parmesan cheese, and dash of
salt.  Slowly whisk the egg mixture into the simmering soup and cook for 2
more minutes.
Ham, Bean, and Spinach Soup
(Serves 4)

Ingredients:

1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, chopped
5 ounces fresh spinach, chopped
1 teaspoon sugar
1/4 teaspoon dried oregano
2 (14 ounce) cans chicken or vegetable broth
1/4 cup grated Parmesan cheese
1 (15 ounce) can navy beans, drain top liquid
Salt and pepper
4 tablespoons pastina or orzo
1/2 cup cubed smoked ham

Directions:

Heat oil in a large saucepan over medium-low heat. Add the onions and garlic
and sauté for 10 minutes. Add the spinach, sugar, and oregano.  Cook 10
minutes.  Add the broth, bring to a boil, then reduce to low. Stir in the
Parmesan, beans with their liquid, pasta, and ham.  Season with salt and
pepper.  Simmer over low heat for 20 minutes.
Lentil and Sausage Soup
(Serves 6)

Ingredients:

1 medium onion, chopped
1 garlic clove, chopped
2-3 stalks celery, sliced
2 carrots, sliced
2 cups dried lentils
8 ounces cooked Italian sausage
1/4 cup tomato paste or ketchup
Salt and pepper to taste
8-10 cups water

Directions:

Put all of the ingredients in a large stockpot.  Begin by using 8 cups of water.
Place pot over medium-high heat and bring to a boil.  Reduce heat to a simmer
and cook uncovered for 1 hour or until lentils are tender.  If soup is too thick,
add more water during cooking process.
Split Green Pea Soup
“Zuppa di Piselli Secchi”
(Serves 8 to 10)

This soup is usually made with a leftover smoked ham bone when most of the
meathas already been removed.  If a ham bone is not available, simply cut
cubes of smoked ham and add them during the final hour of cooking.

Ingredients:

1 pound dried split green peas
6 to 8 cups water
1 smoked ham bone
1 large onion, chopped
2 carrots, sliced
2-3 celery stalks, sliced
1/2 teaspoon garlic powder
1 tablespoon tomato paste
Salt and pepper

Directions:

In a large stockpot, combine all the ingredients with 6 cups of water.  Bring the
mixture to a boil over medium heat.  Reduce the heat and simmer for 1 hour.

Remove the ham bone from the pot to a cutting board.  Cut off the meat, trim
the fat, and discard the bone.  Cut the meat into bite-size pieces and return the
to the pot.  Cook 30 to 60 minutes longer, until the soup is of desired
consistency.  Add additional water any time during cooking if the soup gets too
thick.
 
 
 
 
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Italian Soup Recipes
BREAD AND SOUP
Bread is a natural companion to soup.  In
Italy, almost every soup is either eaten with
bread, made with bread, or garnished with
bread.  Italians do not necessarily use
bread fresh from the oven, as they like to
use up leftover loaves. 
ITALIAN SOUP RECIPES  >  ITALIAN SOUPS WITH MEAT
TIPS FOR FREEZING SOUP
Many soups freeze easily,making them
great instant meals for busy nights. 
Follow these tips for best results.

1.  Chill the soup thoroughly before
freezing. 

2.  Freeze soup in plastic containers,
leaving about 1/2-inch at the top to allow
for expansion.  Or fill plastic freezer
bags about three-quarters full and
squeeze out as much air as possible.
Plastic bags can be stored flat taking up
less room in the freezer.

3.  Freeze soups in small, portion-size
containers that are ready to heat and
serve.  The smaller the container the
quicker itt will defrost.

4.  Label and date your soup containers. 
As a general rule, stocks and broths can
be frozen for up to 6 months; vegetable
soups about 4 months; meat, fish or
chicken soups about 3months; and
soups with egg and cream about 2
months. 

5.  Don't be alarmed if pureed soup
separates after defrosting.  Just whisk it
back together again.

6.  Soups containing cream, wine, or
lemon juice, or those thickened with
eggs or flour, don't always freeze well.
When reheating, simmer gently and
whisk constantly to prevent curdling.  Of
better yet, add these ingredients after
reheating.
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dates back to the Renaissance, showcasing
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ITALIAN
INGREDIENTS