Italian Wedding Soup Made Easy

Italian Wedding Soup is normally made with vegetables and meatballs or sausage. This recipe, however, is a meatless version used with chicken broth instead of shredded chicken that is sometimes used in the recipe. Other vegetables used in the recipe other than spinach has consisted of kale or cabbage. Mix and match the recipe below to suit your taste buds and your families likes and dislikes. Great thing about this soup is it can be eaten as a

Italian Wedding Soup

Ingredients

2 cups fresh spinach leaves (chopped)

5 oz uncooked macaroni rings of ditalini

2 cups yellow squash (diced)

1 cup red bell pepper (diced)

2 cups zucchini (diced)

1 garlic clove (minced)

1/2 cup onion (finely chopped)

2 teaspoons olive or vegetable oil

3 cans ready to serve chicken broth (14 1/2 oz)

Fresh grated Parmesan cheese

Heat oil in a large saucepan over medium heat. Next add the onion and the garlic, cook for about 2 minutes, (be careful of the popping garlic). Once the onion and the garlic is tender, stir in the zucchini, the squash and the bell pepper. Cook the vegetable mixture for another 2 minutes.

Next add the broth to the vegetable mixture then add the macaroni rings. Mix well. Once mixture has been brought to a boil, reduce the heat (medium heat) and cook for approximately 6-8 minutes until macaroni noodles are tender. Stir mixture occasionally.

Last you want to add the spinach and cook for about 1 minute. Make sure that the spinach is wilted slightly.

Serve soup in individual bowls and top with fresh grated Parmesan cheese. Enjoy!

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Italian Deep Fried Cheese Recipe

They are called telefonos for cheese strings, like telephone wires!

Starter: Serves 6
Overall Timing: 1¼ hours plus chilling
Oven Setting: 325°F; Gas Mark 7
Equipment: Large saucepan, pastry brush, deep fryer
Freezing: Not recommended

Ingredients:

1 large onion
2 oz./50 g butter
6 oz./175 g long grain rice
350 ml chicken stock
1 tablespoon/15 ml grated Parmesan
¼ teaspoon/1.25 ml freshly grated nutmeg
¼ teaspoon/1.25 ml salt
¼ teaspoon/1.25 ml freshly ground black pepper
2 oz./50 g lean ham
4 oz./125 g Mozzarella
3 eggs
3 oz./75 g fine fresh breadcrumbs

Method:

1. Peel and finely chop the onion. Heat the butter in the saucepan, add the onion and fry gently till transparent.

2. Add the rice and stir over a low heat for 2 minutes. Stir in the stock (made with a cube if necessary), cover and bring to the boil. Simmer over a low heat for 15-20 minutes, shaking the pan frequently to prevent sticking, till the rice is tender and the liquid absorbed.

3. Remove from the heat, stir in the Parmesan, nutmeg and seasoning to taste. Leave to cool completely.

4. Meanwhile, chop the ham finely. Cut the Mozzarella into 12 sticks about 1½ inches (4 cm) long and ½ inch (12.5 mm) thick. Break 2 of the eggs on to plate and beat lightly with a fork. Spread breadcrumbs on another plate.

5. Beat the remaining egg and the chopped ham into the cold rice. Put 2 tablespoons (2 x 15 ml) of rice mixture in palm of one hand. Place a cheese stick on top and cover with more rice. Pat into a cylinder shape about 2½ inches (6.5 cm) long and 1 inch (2.5 cm) thick.

6. Brush beaten egg over the croquette, then coat with breadcrumbs, pressing them on lightly. Shape and coat remaining mixture in the same way to make 12 croquettes. Chill for 1 hour.

7. Heat the oil in a deep fryer to 360°F (180°C). Fry the croquettes a few at time, for 5 to 6 minutes till golden.

8. Remove from the pan with a draining spoon. Drain on kitchen paper and keep hot while the rest are cooked. Garnish with watercress and serve.

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Old World American Italian Recipes Band 1-6

The appetizer:

Artichoke hearts in olive oil

24 artichokes, 1 / 2 cup vinegar, 1 / 2 cup lemon juice 3 cups dry white wine 6 bay leaves, 3 cloves, 10 peppercorns, 1 / 2 lemon very thin, olive oil .

Remove the outer leaves of artichokes and peaks. Cut stems off about. Soak in lemon juice. Mix wine, vinegar, 4 bay leaves, 3 cloves, 5 peppercorns, and slices of lemon. Add the artichokes and cook for about 10 minutes. Drain and in a large saucepan. Coverwith olive oil to make 2 bay leaves and pepper, and 5 are in the pot for 3 days and cover glass. Let rest in a cool store.

The Soup:

Light Cheese and Cauliflower Chowder

1 / 2 cup of chopped onion, 1 1 / 2 cup of water, 10 ounces pkg. Cauliflower, 4 oz can sliced mushrooms, 2 teaspoons. granules of instant chicken broth, 1 / 2 tsp. mustard powder, 3 / 4 cup of skim milk, 4 tsp. Cornstarch, 2 cups of shredded mild American cheese, 2 tbsp. chopped pimento.

In a saucepanCook the onion in the water. Add the cauliflower, undrained mushrooms, bouillon granules and dry mustard. Bring to a boil. Reduce heat, cover and cook the vegetables can be mixed for 8 minutes. Mix the cornstarch and milk in a saucepan and mix. Stir in mixed vegetables warm. Cook and stir until moderately thick and raises blisters. Stir in grated cheese and pepper. When the cheese begins to melt, is ready to serve.

The main course:

ITALIAN meatballs with pasta

2 GOODbeaten eggs, 1 lbs ground beef, 1 clove minced garlic, 2 tbsp. chopped parsley, 1 / 4 cup grated Parmesan cheese, 2 teaspoons. Salt, 3 tbsp. Vegetable oil 12 ounces tomato paste, 3 cans of hot water, 1 teaspoon. dried basil, 1 tablespoon. Pepper, 1 / 2 tsp. Sugar.

Mix the eggs, beef, garlic, parsley, cheese and salt. Wet hands and form 16 balls with the mixture. Brown in hot oil slowly rolling the ball, even cook and stay. Stir in tomato sauce, hot water, basil, sugar and pour over the meatBalls. Cover and bake for 1 hour of cooking, and spaghetti or linguine. Pour meatballs and sauce over pasta - Mamma Mia!

Bread

ZUCCHINI BREAD

1 cup cooking oil 2 cups sugar, 3 eggs, 3 cups grated raw zucchini with skin, 3 cups flour, 1 teaspoon. Baking powder, 3 tsp. Cinnamon, 1 / 2 tsp. Baking powder.

Olive salad with sugar. Eggs and zucchini. Add the dry ingredients and mix well. Loaf Pans Pour into 2 greased and floured. Bake at 325 degrees for 1to 1 1 / 4 hours.

Dessert

LOW FAT Pizelli

1 egg, 2 tsp. 1 teaspoon sugar or sweetener. Anise, 2 tsp. Anise, 1 teaspoon. Butter or margarine, 3 / 4 cup non-fat dry milk.

Eggs and sweetener until fluffy. Which in turn, add the melted margarine, anise, anise and milk powder. Mix well. Dough should be sticky enough to stop paying Pizelli or waffle iron.

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