Italian wedding soup is a classic dish that is enjoyed by people of all ages. The traditional recipe for this soup is typically high in sodium, but there are ways to make a delicious and flavorful version that is low in sodium. This article will provide you with a step-by-step guide to making a low-sodium Italian wedding soup that is sure to please everyone at your table. We'll cover everything from choosing the right ingredients to preparing and cooking the soup. So, whether you're looking for a healthier version of this classic dish or simply want to reduce your sodium intake, read on for our expert tips and tricks.
Let's cook with our recipes!
ITALIAN WEDDING SOUP
Tender meatballs, veggies, and pasta in a rich and flavorful broth, Italian wedding soup is a meal unto itself.
Provided by Jennifer Segal
Categories Dinner
Time 1h20m
Yield 8
Number Of Ingredients 23
Steps:
- Make the meatballs: Preheat the oven to 350°F. Line a baking sheet with aluminum foil and set an oven-proof roasting rack over top. Spray the rack generously with nonstick cooking spray.
- In a large bowl, beat the egg with the chives, sage and garlic. Add the remaining meatball ingredients and mash with your hands until evenly combined. Roll the mixture into tablespoon-size balls, about 1 inch in diameter (it will make approximately 50 meatballs), and place on the prepared rack. Bake for 15 to 18 minutes, or until lightly browned and cooked through. Set aside.
- Meanwhile, start the soup. In a large soup pot or Dutch oven over medium heat, heat the olive oil. Add the onions, carrots, and celery and cook, stirring frequently, until the vegetables are softened, about 8 minutes. Add the chicken broth, beef broth, water, wine, bay leaf, salt and pepper and bring to a boil. Add the pasta and cook, uncovered, at a gentle boil until the pasta is al dente, 8 to 10 minutes (or according to package directions). Taste the soup and adjust the seasoning, if necessary. Reduce the heat to low and add the spinach and meatballs. Simmer for a few minutes, until the spinach is wilted and the meatballs are warmed through. Ladle into bowls and serve with grated Parmigiano Reggiano.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months but wait until you reheat the soup to add the pasta. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender.
Nutrition Facts : Calories 359, Fat 22 g, Carbohydrate 16 g, Protein 23 g, SaturatedFat 7 g, Sugar 5 g, Fiber 2 g, Sodium 930 mg, Cholesterol 83 mg
ITALIAN WEDDING SOUP I
Coming from Rhode Island, a very ethnic state, this soup was traditionally served at Italian weddings. Serve with grated Parmesan cheese.
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
- In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 43.3 g, Cholesterol 86.8 mg, Fat 14.2 g, Fiber 2.9 g, Protein 27.3 g, SaturatedFat 5.3 g, Sodium 1211 mg, Sugar 4 g
ITALIAN WEDDING SOUP, (LOW SODIUM)
After making this a time or three, I reworked the ingredients to make it suit my family's taste buds. To make is more sodium friendly: Reduce the amount of grated cheese, use unseasoned bread crumbs and a low sodium broth. To make it more calorie friendly use: low fat broth, ground chicken or turkey. I would advise against precooking or browning the meat as that will change the flavor. Just make your tiny meatballs and gently place them in simmering broth. Many recipes call for spinach, but I find the escarole looks, tastes, and holds up better. IMO this is fairly bland because of the low sodium option. Please feel free to jazz it up with salt or use a chicken stock with sodium but compare labels, some can be higher than others. as you see fit.
Provided by Chicagoland Chef du
Categories Clear Soup
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Boil water for orzo. Cook according to package directions. Rinse with cool water, drain and set aside.
- In medium bowl combine, meat, egg, bread crumbs, Parmesan cheese, dried basil & onion powder. Shape into 1/2" balls, set aside.
- In large soup pot, heat broth to boiling; stir in carrots.
- Whisk together: 1 beaten egg and 2 t grated parmesan; slowly add to broth while stirring the broth with a fork to allow thin strands of egg to form.
- Return to boil; add meatballs slowly to avoid sticking to one another and bottom of pot.
- Return to a slow simmer. Add cooked orzo and escarole. Simmer for an additional 15-20 minutes.
- Check for seasoning. Sometimes I add a little chicken bouillon at this point if the flavor needs a boost.
- Ladle into bowls and serve with additional Parmesan cheese, if desired.
Nutrition Facts : Calories 341.3, Fat 12.3, SaturatedFat 4.4, Cholesterol 144.4, Sodium 1701.5, Carbohydrate 25.7, Fiber 2.6, Sugar 3.2, Protein 29.3
ITALIAN WEDDING SOUP
For a warm bowl of Italian comfort, try Giada De Laurentiis' Italian Wedding Soup recipe, studded with tasty little beef-pork meatballs.
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
- To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
- Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
Nutrition Facts : Calories 242, Fat 16 grams, SaturatedFat 6.6 grams, Cholesterol 117 milligrams, Sodium 998 milligrams, Carbohydrate 5 grams, Fiber 3 grams, Protein 18 grams, Sugar 0 grams
CALIFORNIA ITALIAN WEDDING SOUP
This is my variation of a standard recipe. I like fresh basil and a little lemon rind, so those are basically my only changes. This is a quick and easy soup with flavors that impress all.
Provided by DPATEL
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4 inch balls.
- Pour broth into a large saucepan over high heat. When boiling, drop in meatballs. Stir in escarole, lemon zest and orzo. Return to a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. Serve sprinkled with cheese.
Nutrition Facts : Calories 158.9 calories, Carbohydrate 15.4 g, Cholesterol 55.3 mg, Fat 5.6 g, Fiber 1.4 g, Protein 11.5 g, SaturatedFat 2.2 g, Sodium 98.6 mg, Sugar 1.1 g
LOW FAT ITALIAN WEDDING SOUP
Delicious! and Low Fat by using lean ground turkey and beans. From Oxygen magazine. I searched and searched on zaar and I believe this low fat version is different than any other on here. This one was so flavorful.
Provided by easpurk
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix ground turkey, basil, oregano, garlic and cayenne pepper in a bowl using your hands.
- Lightly roll meat into 1/2 inch diameter meatballs and set aside on a plate.
- Over medium-high heat, cook meatballs in a fry pan until browned on all sides.
- Place cooked meatballs on a plate, covered with a paper town to absorb excess fat.
- In a 3 quart saucepan, bring chicken stock to a boil.
- Reduce heat and add kale.
- Simmer for 15-20 minutes until kale is tender.
- Stir in meatballs, beans and tomato and let simmer until heated through for 5 minutes.
Nutrition Facts : Calories 294, Fat 6.7, SaturatedFat 1.8, Cholesterol 44.8, Sodium 210.1, Carbohydrate 34.5, Fiber 7.8, Sugar 1.9, Protein 26.3
Tips:
- Use low-sodium chicken broth: This is the key to making this soup low in sodium. You can find low-sodium chicken broth at most grocery stores.
- Don't add salt to the soup: Since you're using low-sodium chicken broth, you don't need to add any additional salt to the soup. The vegetables and herbs will provide plenty of flavor.
- Use fresh vegetables: Fresh vegetables will give your soup the best flavor. If you can, try to use organic vegetables.
- Don't overcook the vegetables: Overcooked vegetables will lose their flavor and nutrients. Cook them just until they are tender.
- Add the pasta at the end of cooking: This will prevent the pasta from getting overcooked.
- Serve the soup with a sprinkle of Parmesan cheese: This will add a delicious finishing touch to the soup.
Conclusion:
This low-sodium Italian wedding soup is a delicious and healthy way to enjoy a classic Italian dish. It's perfect for a weeknight meal or a special occasion. With its low sodium content, this soup is also a good choice for people who are watching their blood pressure or who have other health concerns. So next time you're looking for a delicious and healthy soup, give this low-sodium Italian wedding soup a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love