Olive Garden Wedding Soup Copycat Recipe

Low Fat Italian Wedding Soup Recipe Food.com

WEBNov 30, 2009 · 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 …

1. Mix ground turkey, basil, oregano, garlic and cayenne pepper in a bowl using your hands.
2. Lightly roll meat into 1/2 inch diameter meatballs and set aside on a plate.
3. Over medium-high heat, cook meatballs in a fry pan until browned on all sides.
4. Place cooked meatballs on a plate, covered with a paper town to absorb excess fat.

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Olive Garden Italian Wedding Soup Recipe Food.com

WEBNov 2, 2011 · directions. In a mixing bowl, combine the bread crumbs, cheese, nutmeg and 1/4 cup onion. Add the egg and ground meats and …

1. In a mixing bowl, combine the bread crumbs, cheese, nutmeg and 1/4 cup onion. Add the egg and ground meats and blend well with your hands. Shape into little meatballs, about 3/4 inch to one inch in diameter.
2. Brown them in a little hot oil until they are well colored on all sides. Drain on a paper towel.
3. In the bottom of a large soup kettle or dutch oven, heat 2 tbsp of olive oil and saute the garlic and the onion slowly until they begin to disintegrate. Do not let them brown or burn. You may need to add a tsp of stock as they cook.
4. Sprinkle the flour over the onion mixture and stir continuously as you make the roux. Stir until the flour turns a light brown. Pour the boiling beef stock into the kettle and bring to a boil, stirring to blend well.

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Italian Wedding Soup Recipe NatashasKitchen.com

WEBSep 8, 2020 · Instructions. In a bowl, combine together the ground pork, beef, egg, garlic, parmesan cheese, breadcrumbs, milk, salt, pepper, …

1. In a bowl, combine together the ground pork, beef, egg, garlic, parmesan cheese, breadcrumbs, milk, salt, pepper, and Italian seasoning. Shape into 18-20 meatballs (or 35-40 mini meatballs).
2. In a Dutch oven, heat 1 Tbsp oil over medium/high heat. Once the oil is hot, add half of the meatballs. Cook until the meatballs are browned, turning occasionally. Remove the meatballs to a separate dish and repeat with remaining meatballs.
3. Add 1 Tbsp butter with onions and carrots and sautee until soft and golden (6-7 minutes), then add the minced garlic and saute another minute.
4. Pour in the broth and add the pasta, bring to a boil and cook for 5 minutes.

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