Recipe Au Bon Pain Italian Wedding Soup

Healthy Italian Wedding Soup Girl and the Kitchen

WEBMay 8, 2017 · Use a tablespoon, melon baller, or small ice cream scoop to shape the meatballs. Do not make them too smooth, the rigid edges will …

Rating: 4.5/5(2)
1. First we start out with a glob of olive oil in a nice, large pot (6 quart will do). Heat up your pot to medium heat. Turn on your oven and heat up to 450-degrees.
2. Grab a large onion, peel it, cut it in half, cut slices into it vertically then cut slices horizontally and dice it up.
3. Add the onions to your pot with the olive oil and cover with lid, you want them to sweat in their little olive oil sweat lodge. You do not want any color on them.
4. Go ahead and dice up the carrots and celery. Toss in with the onions and continue to sweat covered for 5-10 minutes.

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Italian Wedding Soup StolenRecipes.net

WEBFeb 4, 2019 · Instructions. Whisk eggs, 2 cloves garlic, 1 tsp salt and black pepper in a large bowl until blended. Stir in meat loaf mix, bread crumbs …

1. Whisk eggs, 2 cloves garlic, 1 tsp salt and black pepper in a large bowl until blended. Stir in meat loaf mix, bread crumbs and cheese; mix gently until well blended. Shape mixture by tablespoonfuls into 1 inch balls.
2. Heat oil in a large saucepan or Dutch oven over medium heat. Cook meatballs in batches about 5 minutes or until browned. Remove to plate; set aside.
3. Add onion, carrots and 4 cloves garlic to saucepan; cook and stir about 5 minutes or until onion is lightly browned. Add escarole; cook 2 minutes or until wilted. Stir in broth, tomatoes, thyme, 1 tsp salt and red pepper flakes; bring to a boil over high heat. Reduce heat to medium-low; cook 15 minutes.
4. Add meatballs and pasta to soup; return to a boil over high heat. Reduce heat to medium; cook 10 minutes or until pasta is tender. Remove thyme sprigs before serving.

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