Best 3 Barefoot Contessas Italian Wedding Soup Recipes
Welcome to the culinary exploration of Barefoot Contessa's Italian Wedding Soup, a delightful and comforting dish that embodies the essence of Italian home cooking. This classic soup, cherished for its simplicity and soul-satisfying flavors, is a harmonious blend of savory broth, tender meatballs, and a medley of vegetables, all coming together to create a heartwarming experience. As we embark on this culinary journey, let's delve into the history, ingredients, and step-by-step process of preparing this iconic soup. Along the way, we'll uncover the secrets behind its rich flavors and explore the culinary techniques that elevate it from an ordinary soup to an extraordinary culinary masterpiece.
Let's cook with our recipes!
ITALIAN WEDDING SOUP
Ina Garten uses chicken meatballs and vegetables in her version of classic Italian Wedding Soup, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 1h15m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
- In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
BAREFOOT CONTESSA'S ITALIAN WEDDING SOUP
Adapted from "Barefoot Contessa Back to Basics". I often freeze half of the meatballs to make it much less time consuming to have this delicious soup for another meal.
Provided by keldry
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- To make the meatballs~ place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon or small portion scoop, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (Makes about 40 meatballs.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
- While the meatballs ar baking, prepare the soup broth: heat the olive oil over medium-low heat in a large pot. Add the onion, carrots, and celery and saute until softened, about 5 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste, and add salt and pepper if needed. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.
- Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
INA GARTEN'S ITALIAN WEDDING SOUP (BACK TO BASICS / BAREFOOT CON
This is the original out of her Back to Basics Cookbook. There are other versions out there with the ingredients adjusted and redone but this one is the real deal. The difference is that the meatballs are made with ground chicken and chicken sausage not beef or pork. A welcome change from the normal wedding soup. Ina Garten aka the Barefoot Contessa makes this traditional soup in a different yet wonderfully flavorful way. The directions look to be many but they are spread out to make it easier to make. Don't let it intimidate. After the meatballs it is simple. Perfect for those cold days and nights. Enjoy! ChefDLH
Provided by ChefDLH
Categories Poultry
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees.
- For the meatballs, place ground chicken.chicken sausage, bread crumbs, garlic, parsley, Pecorino Romano, Parmesan, milk, egg, 1 teaspoon salt, and 1/4 tsp.pepper in a bowl and combine gently with a fork.
- Line a sheet pan with parchment paper. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto the sheet pan. You should have about 40 meatballs.
- Bake for 30 minutes, until cooked through and lightly browned. Set aside.
- In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot.
- Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil.
- Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender.
- Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper.
- Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.
- Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.
Nutrition Facts : Calories 407.1, Fat 15.8, SaturatedFat 4.3, Cholesterol 93.6, Sodium 968.9, Carbohydrate 38.2, Fiber 3, Sugar 9.9, Protein 24.4
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your soup. Use the best quality chicken broth, vegetables, and pasta that you can find.
- Don't overcrowd the pot: If you add too many ingredients to the pot at once, the soup will become cloudy and the flavors will be muted. Add the ingredients in stages, starting with the vegetables and then adding the chicken and pasta.
- Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also adjust the thickness of the soup by adding more or less water.
- Serve the soup with a side of crusty bread or crackers: This will help to soak up the delicious broth.
Conclusion:
Barefoot Contessa's Italian Wedding Soup is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its delicious broth, tender chicken, and flavorful vegetables, this soup is sure to be a hit with your family and friends.
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