Tag: soup

ITALIAN WEDDING SOUP

Your whole family will love this Italian wedding soup with delicious meatballs, healthy vegetables, and pasta, all cooked in a savory broth. 

I absolutely love a good soup, and when your entire family gives it two thumbs up (even the picky eater), you know you have a winner. With this soup, you have your complete dinner in one bowl; protein, pasta, and lots of vegetables! This means less time spent making dinner and fewer dirty dishes.

What is Italian Wedding Soup?

No, it is not a traditional soup served at weddings in Italy. The name wedding comes from the Italian phrase “minestra maritata,” which means ‘married soup.’  Why is it married? It’s the marriage of ingredients, and the resulting delicious flavor in the soup.

An authentic Italian Wedding soup will always have these two ingredients; green vegetables and meat. When it comes to vegetables, it is common to use lettuce, kale, spinach, or cabbage. Meat is usually represented by some type of meatballs or sausage.

What Type of Pasta is Best?

Any type of small pasta will work. The most common types of pasta used in Italian wedding soups are the smallest types; acini de pepe, pastina, or orzo pasta. They can be found amongst the other pasta in most grocery stores. 

How to Make this Recipe

Start with the meatballs. 

  • Combine all the meatball ingredients in a medium bowl (it’s easiest to use your hands to mix).

  • Form into 1-inch balls and place on a parchment paper-lined baking sheet.

  • Bake at 400°F for 20 to 25 minutes. Check that the meatballs are done with a kitchen thermometer. It should read at least 160°F.

  • Set the meatballs aside a prepare the soup.

Next, make the soup.

  • Add the chopped carrots, celery, and onions to a pan with a little oil. Cook until tender. This takes about 20 minutes.
  • Add the chicken broth, dried parsley, dried basil, ground pepper, and salt. Bring almost to a boil.
  • Add the pasta, cover, and turn down the heat to medium. Cook the pasta until tender, about 10 minutes.
  • Add the meatballs and spinach, and continue to cook the soup over medium-low heat. Cook until the spinach has wilted and the meatballs are heated through; about 5 minutes.
  • Ladle the soup into the bowls, garnish with parmesan cheese and serve.

Using Frozen Spinach

  • You may also use a 6-ounce package of frozen spinach.
  • Let it thaw, pat it dry, and add it at the end. Give it a few minutes to heat before serving.

Storage

  • Refrigerate the leftovers in an airtight container for 3-4 days or freeze in an airtight container for 3-4 months.
  • When reheating the soup, the pasta will have soaked up some of the broth, and the soup will be thicker. If needed, you can add a little more broth to the soup before reheating it to thin the soup a bit.

Italian Wedding Soup

Your whole family will love this Italian wedding soup with delicious meatballs, healthy vegetables, and pasta, all cooked in a savory broth. 
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Soup
Servings 6 servings

Ingredients
 

Meatballs:

  • 1 pound ground turkey or pork
  • ½ cup Italian bread crumbs
  • ½ cup grated parmesan cheese
  • 3-4 garlic cloves, minced
  • 1 large egg
  • ¼ cup chopped fresh parsley
  • 1 teaspoon salt

Soup:

  • 1-2 tablespoons oil
  • 1½ cups chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped sweet onion
  • 6 cups chicken broth
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • ¼ teaspoon ground black pepper
  • ½ teaspoon salt
  • ¾ cup acini de pepe, pastina or orzo pasta**
  • 6 ounces baby spinach
  • grated parmesan cheese for garnish

Instructions
 

Meatballs:

  • Preheat the oven to 400°F. Prepare a baking sheet by lining it with parchment paper.
  • Mix the turkey or pork, bread crumbs, parmesan cheese, garlic, egg, parsley, and salt together in a medium bowl. It is easiest to use your hands to mix the ingredients.
  • Shape mixture into meatballs, about 1-inch in diameter, and place on the prepared baking sheet.
  • Bake for about 20 to 25 minutes. Check for doneness with a thermometer, which should read at least 160°F. Set aside while you finish the soup.

Soup:

  • Add the oil to a large pot and heat over medium-high heat until hot. Add the chopped carrots, celery, and onions and cook until tender, about 20 minutes.
  • Pour in the chicken broth. Then add the parsley, basil, pepper, and salt. Heat until the soup is hot and steaming.
  • Turn the heat down to medium, add the pasta and stir to combine. Cover and cook until the pasta is done, about 10-12 minutes.
  • Add the meatballs and spinach and stir. Continue to cook the soup over medium-low heat until the spinach has wilted, about 5 minutes. Sample the soup and add more salt to taste, if needed.
  • Ladle the soup into bowls and top with grated parmesan cheese (optional).

Notes

**If you like a brothier soup, you can reduce the pasta to 1/2 cup. Note that as the soup sits, the pasta will absorb more broth, so you can add more broth to thin the soup as desired.
Using Frozen Spinach:
  • You may also use a 6-ounce package of frozen spinach.
  • Let it thaw, pat it dry, and add it at the end. Give it a few minutes to heat before serving.
Storage:
  • Refrigerate the leftovers in an airtight container for 3-4 days or freeze in an airtight container for 3-4 months.
  • When reheating the soup, the pasta will have soaked up some of the broth, and the soup will be thicker. If needed, you can add a little more broth to the soup before reheating it to thin the soup a bit.
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SPLIT PEA SOUP

Everyone needs a good, classic split pea soup recipe for those long chilly, rainy days of winter. This soup is packed full of fresh vegetables and smoky ham for a combination that is sure to win your whole family over. This is sure to be your new favorite comfort food!

I have been making this soup for years and have tweaked it some along the way. It’s a favorite in our house – and for a good reason! This soup is just so full of flavor, not to mention all the healthy vegetables and loads of protein! Not only are you getting protein from the ham, but split peas are also a great source of protein! Half a cup of cooked split peas provides 8 grams of protein, which by comparison, a large egg has 6 grams! So this is one soup you can feel great about eating and feeding to your family!

For This Recipe:

  • Start by sautéing the onions and garlic. Sautéing simply means cooking in a pan with butter or oil until the vegetables are tender. Sautéing the onions and garlic concentrates their natural sugars, taking on a glorious sweetness while simultaneously enhancing their flavor. Be sure to stir frequently because garlic burns easily. The onions and garlic only need a couple of minutes to become tender and sweet.
  • Chop the celery and carrots. Add all the vegetables, including the onions and garlic, to a crockpot or instant pot.
  • Add the chicken broth, thyme, salt, and pepper, and stir to combine all the ingredients.
  • Rinse the split peas well. Add them to the crockpot and stir.
  • For the meat, you can use smoked ham shanks, smoked ham hocks, or regular ham. I have used all three, and they all make for a delicious tasting soup!
    • Smoked ham shanks: This is my favorite meat to use. The shanks are smoked, which gives the soup a rich, smoky flavor. There is usually quite a bit of meat on the shanks, which I cut off and add to the soup after it has cooked for 8 hours.
    • Smoked ham hocks: This lends the same rich, smoky flavor as the ham shanks, but it can be a hit or miss on whether there is enough meat on the bones. More times than not, I get very little meat from the shanks. So you’ll still get the delicious smoky flavor, just not much meat.
    • Ham: This is always a winning choice – a great way to use up leftover ham! The only downside to using ham is that you won’t get the smoky flavor that you would with the shank or the hock. But trust me, you will still have a very delicious soup! If you use ham, cut it into bite-size pieces and add it to the soup at the beginning of the cooking process, allowing all the flavors to meld together as the soup cooks.
  • Add whichever meat you choose to the broth and vegetables. If you are using ham hocks or ham shanks, be sure they are completely covered by the broth. This allows for all the rich smoky flavors to incorporate into the soup as it cooks.
  • For a standard crockpot or slow cooker, cook for 4 hours on high heat or 8 hours on low heat. For an Instant Pot, the low heat setting doesn’t cook at a high enough temperature, and the vegetables don’t always get tender enough. So, I set the instant pot to high heat and cook for at least 8 hours. Also, with the instant pot, I remove the lid for the last hour and let some of the moisture evaporate as it finishes cooking, so the soup is less watery. 
  • When the soup is done, transfer the ham shank (or ham hock) to a cutting board and cool for 10 minutes. Using a knife or fork, remove as much meat from the bones as possible. Cut the meat into bite-sized pieces. Return the meat to the soup along with the chopped parsley, and stir everything together. Serve and enjoy!

Some of the equipment I love to use are listed below:

   

Split Pea Soup

Everyone needs a good, classic split pea soup recipe for those long chilly, rainy days of winter. This soup is packed full of fresh vegetables and smoky ham for a combination that is sure to win your whole family over! This is sure to be your new favorite comfort food!
4.75 from 4 votes
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Prep Time 15 minutes
Cook Time 8 hours
Course Main Course, Soup
Servings 6 servings

Ingredients
 

  • 2 tablespoons olive oil
  • 1 yellow or sweet onion, finely chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 6 cups chicken broth
  • 1 pound green split peas, rinsed
  • 2 smoked ham shanks, smoked ham hocks, or about 1 pound ham, **See notes
  • ½ cup fresh flat-leaf (Italian) parsley, chopped

Instructions
 

  • In a frying pan over medium heat, warm the oil. Add the onion and garlic, and sauté until softened, 4-5 minutes.
  • Add the sautéed onion and garlic to the crockpot or instant pot, along with the carrots, celery, dried thyme, salt, pepper, and chicken broth. Stir to combine.
  • Rinse the split peas thoroughly and then add to the crockpot. Stir the soup to combine all the ingredients.
  • Add the smoked ham shanks, ham hocks, or ham to the slow cooker. If you are using ham shanks or ham hocks, make sure they are completely covered by the soup.
  • Cover and cook on high heat for 4-5 hours or low heat for 8-10 hours. The peas should be very tender when the soup is done.

To Finish the Soup:

  • Transfer the ham shank (or ham hock) to a cutting board, and let cool for 10 minutes. Using a knife or fork, remove as much meat from the bones as possible. Cut the meat into bite-sized pieces. Return the meat to the soup along with the chopped parsley, stir.

Notes

For the meat, you can use smoked ham shanks, smoked ham hocks, or regular ham. I have used all three, and they all make for a delicious tasting soup!
  • Smoked ham shanks: This is my favorite meat to use. The shanks are smoked, which gives the soup a rich, smoky flavor. There is usually quite a bit of meat on the shanks, which I cut off and add to the soup after it has cooked for 8 hours.
  • Smoked ham hocks: This lends the same rich, smoky flavor as the ham shanks, but it can be a hit or miss on whether there is enough meat on the bones. More times than not, I get very little meat from the shanks. So you’ll still get the delicious smoky flavor, just not much meat.
  • Ham: This is always a winning choice – a great way to use up leftover ham! The only downside to using ham is that you won’t get the smoky flavor that you would with the shank or the hock. But trust me, you will still have a very delicious soup! If you use ham, cut it into bite-size pieces and add it to the soup at the beginning of the cooking process, allowing all the flavors to meld together as the soup cooks.
Cooking Times:
For a standard crockpot or slow cooker, cook for 4 hours on high heat or 8 hours on low heat. For an Instant Pot, the low heat setting doesn’t cook at a high enough temperature, and the vegetables don’t always get tender enough. So, I set the instant pot to high heat and cook for at least 8 hours. Also, with the instant pot, I remove the lid for the last hour and let some of the moisture evaporate as it finishes cooking, so the soup is less watery. 
 
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CURRY UDON SOUP

Satisfy your noodle cravings with a warm bowl of curry udon soup. Bursting with flavor and full of slurp-worthy noodles, it can be on your table in about 30 minutes.

I first tried curry udon soup at one of our favorite sushi restaurants. It was amazing…warm, thick, loaded with noodles, and so satisfying! My mind instantly started trying to figure out how I could recreate this soup at home. I knew there were three basic ingredients; udon noodles, curry, and chicken. So that is where I started, and I built the recipe from there.

One of the keys to this recipe is curry. This is not powdered curry or Indian curry that you would buy in the spice section of your grocery store. The curry used in this dish is Japanese curry, which is quite different from powdered curry. Japanese curry often has a thick gravy-like texture. The flavor is sweeter than the Indian variety and is umami-rich (a taste often described as meaty, broth-like, or savory). You can find Japanese curry in the Asian aisle of the grocery store. It’s usually sold in large square blocks that you will dissolve in your dish.

Another key ingredient is the udon noodles. Typically there are three ways to buy udon noodles; dried (like typical pasta), frozen and fresh. And yes, some options are much better than others, way better, in fact. I would never recommend buying dried udon noodles; when cooked, they do not have the texture that udon is known and loved for. I actually would avoid buying udon altogether if dried was my only option. Frozen is a step up from dried and most brands are pretty good. But fresh udon is the absolute best way to buy udon. And I don’t usually promote brands on my blog, but fresh Sun Noodles are by far the best I’ve found. Since they are fresh, they are sold in the refrigeration section. They will expire quicker than dried or frozen, usually within a couple of weeks of buying, so take note of the date. Follow the cooking directions on the package of whichever you buy. Fresh udon is only boiled for a couple of minutes, drained, and then rinsed in cool water to stop the cooking. Rinsing also removes some of the starch and prevents the noodles from sticking together. You want your noodles to have a chewy texture, not mushy, so take care not to overcook them.

I chose to use chicken for this soup. That’s how I first had it, so it’s how I recreated the dish. But I have also seen curry udon with thin-cut beef, pork, and no meat. So don’t be afraid to mix it up and try different meats.

Curry Udon Soup

Satisfy your noodle cravings with a warm bowl of curry udon soup. Bursting with flavor and full of slurp-worthy noodles, it can be on your table in about 30 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Soup
Servings 4 servings

Ingredients
 

  • 1 tablespoon oil
  • 1 onion, sliced
  • 1 pound chicken, boneless and skinless
  • 4 – 5 cups chicken broth, depending on how thick you want the soup, (see notes)
  • Curry, (I use half a package + 1 square of S&B Golden Curry, this equals 5 small squares)
  • 21-28 ounces udon noodles, fresh or frozen (preferably fresh Sun Udon Noodles)
  • Green onion, for garnish

Instructions
 

  • Slice the onion. Add the oil to a deep frying pan or pot, and add the sliced onions. Fry over medium-high heat until starting to turn translucent, about 5 minutes.
  • While onions are frying, cut up the chicken into bite-size pieces. Then, add the chicken to the frying pan and cook for 10 minutes.
  • Add chicken stock and bring to a boil.
  • Once the chicken broth is boiling, add the curry. Stir until the curry is completely dissolved in the broth, about 5 minutes.
  • Bring a large pot of water to a boil. Boil the udon noodles as instructed on the package (discard any sauce that came with the noodles). When noodles are done, drain and rinse in cool water. This helps to stop the cooking and keeps the noodles from sticking together.
  • To serve, place noodles in individual bowls and ladle curry mixture over the top. Garnish with sliced green onions.

Notes

4 cups of broth give you a very creamy, thick soup. 5 cups of broth give it a more soup-like texture.
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CHICKEN AND DUMPLINGS

Chicken and Dumplings is the ultimate comfort food! The dumplings are cooked right in the soup, adding to this dishes’ winning flavor. I know this will become one of your family favorites, just like it is with mine!

We all have those dishes that we call our “comfort food.” This one definitely makes the list for me! My whole family loves this recipe and rarely do they ever leave any leftovers.

For this Recipe:

You can grill the chicken, which is my preference, cook it on a stovetop, or even use leftover chicken. I usually grill my chicken; grilling adds a rich, deep flavor to the chicken. I season the chicken with a bit of oil, salt, and pepper before I grill or cook it. You can use either thighs or breasts.

  • To grill: Season and grill on medium-high or high heat for 5 to 6 minutes per side. Always check that the internal temperature reaches 160°F. (Temperature of your grill and grilling time will vary based on your grill).
  • Stovetop: Season the same way you would for grilling. Heat your pan and one tablespoon of oil on the stove over medium-high heat. Place the chicken in the pan and cook undisturbed for 5 to 7 minutes. Flip and continue cooking for another 7 minutes or until the internal temperature reaches 160°F. Cooking time will always depend on the thickness of the chicken.
  • Allow your chicken to cool, then chop. Of course, you’ll also want to chop up all your vegetables.
  • Melt the butter over medium-high heat in a large pot (like a dutch oven). Add the chopped onions, carrots, and celery. Cook for 5 minutes or until vegetables begin to soften. Add the fresh garlic and cook for 1 to 2 minutes more.
  • Add flour and stir to combine. Cook for 1 minute. The flour acts as a thickener for the soup.
  • Next, add the evaporated milk and the chicken stock and stir together until combined well.
  • Bring the soup to a boil and add chicken, thyme, pepper, and salt. Let soup simmer uncovered while you make the dumplings.

For the Dumplings

  • Mix all the dry ingredients with a whisk, create a well in the middle and add the milk and melted butter.
  • Using a wooden spoon, mix until just combined and a nice dough forms. Your dough should be slightly sticky but not wet.
  • Scoop the dumplings directly into the soup. I use a 1 1/2 tablespoon cookie scoop. It gives you nice size dumplings that are uniform in size. If your dumplings are different sizes, they will not cook evenly.
  • Cover and cook at a low simmer. They should take about 15 minutes to cook. After 15 minutes, I like to take one dumpling out and cut it open to make sure they are cooked all the way through.
  • Serve right away, and enjoy!!

Chicken and Dumpling

Chicken and Dumplings is the ultimate comfort food! The dumplings are cooked right in the soup, adding to this dishes' winning flavor. I know this will become one of your family favorites, just like it is with mine!
5 from 5 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Servings 6 servings

Ingredients
 

  • 6 tablespoons butter
  • 1 cup sweet or yellow onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons flour
  • 12 ounce (1 can), evaporated milk
  • 48 ounces chicken stock
  • 4 cups cooked chicken, chopped
  • 1 tablespoon fresh thyme, (1 teaspoon dried)
  • ½ teaspoons pepper, or to taste
  • 1 ½ teaspoons salt, or to taste

Dumplings

  • 2 cups flour
  • 1 tablespoon, plus 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon fresh thyme, (1 teaspoon dried)
  • ¾ cup, (6 ounces), milk
  • 4 tablespoon butter, melted

Instructions
 

  • In a large pot (like a dutch oven), melt the butter over medium-high heat. Add onions, carrots, and celery. Cook for 5 minutes or until vegetables begin to soften.
  • Add garlic and cook for 1 to 2 minutes more.
  • Add flour and stir to combine. Cook for 1 minute.
  • Add evaporated milk and chicken stock and stir together until combined well.
  • Bring to a boil and add chicken, thyme, pepper, and salt. Let soup simmer uncovered while you make the dumplings.

Dumplings

  • In a large bowl, whisk together flour, baking powder, pepper, salt, and thyme.
  • Make a well in the center of the flour mixture and pour in the milk and melted butter. Using a wooden spoon or rubber spatula, stir together until a nice dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
  • Using a 1 ½ tablespoon cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place.
  • Place the lid on your pot and lower the heat to a low simmer (you don't want the soup to scorch, but you want it hot enough to cook the dumplings). Cook for 15 minutes. Cut one dumpling in half to make sure they are cooked through.
  • If the dumplings are done, serve while hot. If the dumplings are not done, cook for an additional 2-3 minutes.
Keyword chicken, dumplings, soup
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