I absolutely love soup. I love everything about it. The the perfectly cooked vegetables, the tender meat, the blend of spices, and most of all, the perfectly salty broth that absorbs all the flavors. It’s just SO GOOD. My husband, however, hates it. He doesn’t think soup should be allowed to be considered a meal or main course (eye roll). I went against his wishes the other night and made this Italian Wedding Soup which just blew my mind. It was so flavorful yet simple and tasted even better the next day in my lunch. Plus, it’s SO fast and easy. Everything is cooked in the broth in one pot for easy cleanup. I also used pre-seasoned ground turkey to save extra time and add extra flavor. I highly recommend serving with a good portion of mozzarella cheese on top and a side of crusty toasted bread.
20-minute italian wedding soup
Author: gotham kitchen
Recipe type: Main
- 1 small onion, grated with a cheese grater
- ⅓ cup chopped fresh Italian parsley
- 1 large egg
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ cup breadcrumbs
- ½ cup grated Parmesan
- 1 lbs Italian seasoned ground turkey
- Ground black pepper
- 10 cups chicken broth (you can use bouillon cubes too)
- 2 large carrots, diced (optional)
- 3 cups fresh spinach, coarsely chopped
- 1 large egg
- 2 tablespoon freshly grated Parmesan
- Salt and freshly ground black pepper
- Combine turkey, parmesan, bread, egg, onion, parsley, garlic, salt and pepper in a medium-sized bowl and mix with your hands until fully combined. Using a 1" scoop (or your hands), shape the meat mixture into 1-inch-diameter meatballs. Set aside on a plate or cutting board.
- Bring the broth to a boil in a large pot over medium-high heat. Once simmering, add the meatballs and carrots and simmer until meat is cooked through and the carrots are tender, about 6-8 minutes. Add spinach and stir until wilted and fully incorporated into soup.
- In a small bowl, whisk the egg and parmesan until combined. Use a fork or whisk to move the broth 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.
- Top with freshly grated mozzarella or parmesan cheese. Serve immediately.
So I can’t really take credit for this recipe. My sister Hillary, who is an amazing cook, made a big batch of this soup and was kind enough to share it with me. I couldn’t resist sharing it with you because it is ah-maze-ing. So creamy, rich and flavorful. I made it (more like heated it up) on our first cool, fall-like day of the season and paired it with some grilled goat cheese sandwiches. I highly recommend doubling the recipe below and freezing half to share [with your little sister] or enjoy throughout the winter. It’s adapted from an Ina Garten recipe in her book, Make It Ahead. She’s awesome. My sister is awesome. This soup is awesome, so try it.
cauliflower and celery root soup with blistered tomatoes
- ¼ cup good olive oil, plus 2 tablespoons for serving
- 2 yellow onions, chopped
- 2 cups celery root, diced
- 2 cups fennel, cored and stalks removed, diced
- 1 medium cauliflower, cored and cut into florets
- 2 cups chicken stock
- 2 tsp salt, plus more for seasoning
- 2 Tbsp heavy cream
- 10 cherry tomatoes, for serving (optional)
- Heat olive oil in a heavy-bottomed pot or Dutch oven. Add onions and sauté over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender but not browned. Stir in celery root and fennel and sauté for 5 minutes, stirring occasionally. Add cauliflower, chicken stock, and salt. Bring to a boil, lower heat, cover, and simmer for 25 to 30 minutes, until vegetables are very tender. Add 3 cups of water, bring to a boil, lower heat, and simmer uncovered for 20 minutes. Remove from heat.
- Cut cherry tomatoes in half and place open-side down on a baking sheet. Drizzle with olive oil, salt and pepper and broil on low for about 5-10 minutes, or until the tops have started turning brown and blistering.
- Working in batches, puree soup in a blender, until very smooth. Pour blended soup into a large saucepan, stir in cream, and add 1 or 2 teaspoons of salt, depending on saltiness of the chicken stock. Reheat soup over medium-low heat. Ladle into soup bowls, drizzle with olive oil and a few of the tomatoes. Serve immediately
Ahh, gazpacho. So refreshing, so healthy, so summery. When I lived in NYC, I became obsessed with Westville’s cold tomato gazpacho. I mean obsessed. Like, went there multiple times a week during the summer just to get it. And I knew there was something unique about it that I couldn’t put my finger on. After ordering my 5th batch, I finally noticed something mysterious floating around in that heavenly concoction: pears. Genius! I reproduced my own version this weekend using said pear, cucumber, and a slew of other veggies. I served it topped with sliced avocado and cilantro and avocado jalapeno grilled cheeses on the side. Eat your heart out, Westville.
cucumber and pear gazpacho
- 1 cucumber, cubed
- 1 pear, cubed
- 1/2 medium red onion, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 2 large vine tomatoes, roughly chopped
- 3 garlic cloves
- 2 tablespoons red wine vinegar
- 1 teaspoon cumin
- 1 teaspoon hot sauce
- 2 tablespoons olive oil
- 2 cups of tomato juice (I used V8)
- Salt and pepper, to taste
- Set aside a handful of chopped vegetables for garnish. Place cucumber, pear, onion, peppers, tomatoes, olive oil and garlic into blender or food processor (I use my Ninja) and mix until finely chopped. If you like your soup smoother, go ahead and mix until pureed.
- Place mixture into a large bowl and add cumin, hot sauce, and vinegar and stir until well combined. Add salt and pepper to taste.
- You can serve immediately but note that the flavor of the gazpacho will intensify with time! Making ahead a few hours is ideal. Top with remaining vegetables before serving. I also topped mine with sliced avocado and cilantro.