Italian wedding soup with meatballs and Parmesan

I just attended a wedding in Italy and was a feast for the eyes and appetite. The tables were lavishly decorated with candied almonds everywhere. The dinner was a production and lasted for hours. During dinner, guests pay to dance with the bride, a beautiful blonde smile.

This custom dates back centuries. Apparently, donations help defray the expenses of marriage. Dance with the bride was also fun.

According to "Weddings Italy - Customs andTraditions, Past and Present ", an article on the website of Hudson Valley Weddings, many modern marriages are the continuation of effective action. And the checks are deposited in a satin bag for the bride. Food is the main objective of a psychological relationship between the family and guests. The many courses symbolize good luck.

I do not remember all the courses served at the wedding I attended, but I think it was the first starter, followed by soup, pasta, main course, and wedding cake.

AnitaLogan looks at marriage customs in his article, "The traditional Italian wedding", published on the website of Life in Italy. She says that the course may include ham and stuffed squid appetizer. This course may also include a variety of cheeses, olives and peppers. Subsequent courses include pasta, soups, salads, meat and fruit. "Nobody goes home hungry," he says, and "most people feel as if they could explode."

Wedding soup is a common path. You can buy canned soup in the store, but I think that tastes homemade and did not do. The ingredients are simple: meatballs, chicken broth, spinach, carrots, diced pasta and Parmesan cheese. Can I make small meatballs the size of a coin, that cooking fast and fun to eat. You can make smaller if you wish.

Kids will enjoy rolling balls and eat the soup if he helped make. It is not necessary to attend a wedding in Italy to enjoy this classic> Recipe. Serve the soup with crusty bread and a glass of wine and you feel as if I were at a party. This soup tastes better the next day.

Ingredients

90% ground beef 1 pound
1 large egg
Egg substitute 1 / 4 cup
1 / 4 cup Italian bread crumbs
3 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1 tablespoon onion powder
2 1 / 2 quarters of low sodium chicken broth
2 cups fresh spinach, thinly sliced
3 / 4 cup dicedcarrots
1 cup tubes (small tubes) Pasta

Method

Combine ground beef, eggs, egg substitute, bread crumbs, Parmesan cheese, basil and onion powder in a bowl. Form small meatballs. Pour chicken broth into the pot of soup. Add the meatballs, carrots and spinach tubes. Bring to a boil, reduce heat and simmer for 10-15 minutes or until meatballs are done and the pasta is al dente. Cut a meatball and make sure that the inside is no longer pink and cookedthrough. Ladle into cups and sprinkle with parmesan. Makes 8-10 servings.

Copyright 2010 by Harriet Hodgson

Recipe to Make Fresh Italian Pasta Without a Pasta Machine

It is now possible to buy in stores all kinds of pasta, very tasty and of good quality. But there was a time when everything that you could find on the shelves of a supermarket is thick gray spaghetti. Young people today probably do not remember those times.

To prepare high-quality home-made noodles, you must quickly make butter dough. If during kneading you find that the dough starts to crack, immediately add little water and reshape the dough.

Take 400 grams of flour, pour on the table in the middle of the recess as well, in which we place 2-3 g of salt, whips 8 egg yolks, add 50 grams of butter to the dough rolled thin, pouring 1 tbsp. spoonful of cold water and gently stir with a knife. When the yolks have joined hands with water, gently combine them with flour and a long and very carefully mix dough with hands that it is not dragged under the cutting knife and that it had no lumps.

Roll out the dough very thin, cut into 4 strips, sprinkle a little flour, put one on another, cut into very thin long strips and fold with your hands. Writing strips dry out from time to time turning over and rake with your hands.

When the pasta will be enough dry, you can cook various dishes from them!

Following advice from experienced chefs will help you to achieve a better result. They prompt us how to cook spaghetti and pasta:

Pasta, noodles and vermicelli boil badly in milk. If you are going to cook milk soup with pasta, cook them for 3-5 minutes in water.
Cook pasta in a pot with the lid closed for 20-30 minutes. They have to be served hot. The taste of pasta can be improved if they are sprinkled with grated cheese.
In order to turn out vermicelli or noodles crumbly, you must boil them in hot water, then discard in a colander and rinse with cold water. But if you cook the casserole, then vermicelli or noodles should not be washed, or casserole collapse.
Soup with homemade noodles will not be dull, if you first separate the noodles for a minute in hot water, discard them in a colander, then put in the broth and cook until done.
When cooking pasta in broth goes up to 10 percent of nutrients. So do not pour this brew, and use it for cooking other dishes such as soups or sauces.
When making any pasta salads, first boil pasta in salted water and let the water drain. If noodles are long, cut them small (1 cm), and then mix them with different products and tuck sauce.
Add to pasta chopped green onion, grated raw carrot, tomato sauce, mayonnaise or sour cream, stir and sprinkle with grated cheese.
Combine the pasta with finely diced tomatoes, sweet peppers, grated apple. Fill with mayonnaise or sour cream and sprinkle with grated cheese.
Add the to pasta chopped ham, pickles, shredded cheese, tomatoes, mix mayonnaise and tuck

Old World American Italian Recipes - Volume 1

This is one of a collection of recipes I have. Many came from my mother or other relatives and friends. They are real Italian recipes mostly from east coast US first and second generation American-Italians. I have put them together for a complete meal from the appetizer to the dessert. Enjoy!

The Appetizer:
PROSCIUTTO AND MELON

Ripe cantaloupe or honeydew melon, Lemon wedges, Prosciutto (smoked ham) thinly sliced

Cut melon into thin wedges and remove seeds and skin. Wrap the Prosciutto around the melon wedge or serve ham on side of melon. Serve with lemon wedge.

The Soup:
BEEF SOUP

1 ½ lb. shin beef with bone, 1 small can tomatoes, 2 whole stalks of celery, 2 large onions, 1 lb. carrots, pinch of salt, Pasta (your choice)

Boil ½ large pot of water. Put in all ingredients and put flame on medium. Let simmer for 2 - 2 ½ hours. Strain soup, setting vegetables aside and serve in a separate dish. Cook acini de pepe or Orzo. Put into beef broth.

The Bread:
ITALIAN BREAD

5 lb. flour, 3 pkg. dry yeast, 2 tbsp. salt, 1 cup sugar, 1 cup shortening, 2 cups warm water, Cinnamon, 4 cups of raisins (add after first rise)

Dissolve yeast in 2 cups warm water. Combine flour, shortening, sugar, salt, and mix well. Add yeast to mixture and keep kneading and adding water until well mixed and firm. Set aside and let rise for 2 to 3 hours in a warm place. Add Cinnamon and raisins. Separate into 5 (1 lb.) dough balls and put in individual loaf pans. Let rise again for about 2-3 hours or until dough reaches rim. Bake at 400 deg. for 45-50 minutes in preheated oven. (Dough can be frozen after it has risen twice and can be used later for pizza). Cinnamon and raisins are optional.

The Main Dish:
LINGUINE WITH MINT:

3 Tbsp. sweet butter; 2 cloves garlic crushed; ½ lb. sweet or hot Italian sausage; 1 cup of fresh mint chopped; Oregano; Salt; ½ cup of dry white wine; 1lb Linguine.

1. In a medium skillet melt the butter. Add the crushed garlic and sauté until golden. Remove the sausage meat from the skins crumble and place in the skillet; Saute until the meat is brown; Remove the garlic, add the wine, the mint, the oregano and mix well. Cover and let simmer for 7 minutes.

2. Turn off the flame and let stand. Cook the Linguine. Enjoy your Linguine with Mint. Serves 4-6.

The Dessert:
FRUIT IN A WHEEL

½ cup sugar, fruit cocktail, ½ cup milk, 2 Tbsp. corn starch, 1 Tbsp. lemon rind, 2 cups Bisquick.

Mix together 2 cups Bisquick and ¼ cup sugar. Add ½ cup milk and mix lightly. Turn out in lightly floured board and knead gently for 10 seconds or so. Roll into a rectangle (9x12 inch). Drain fruit cocktail and reserve syrup. Spread fruit over dough and roll up. Cut roll into 1 inch slices and place cut side down in a greased 9x9 baking pan. Bake at 425 degrees for 15 minutes.

Add water to fruit syrup to 1 cup. Add sugar mixture stirring constantly. Continue stirring and cook over low heat for about 5 minutes or until thickened. Pour fruit glaze over rolls and bake an additional 15 minutes. - Mama Mia!

Italian Lentil Soup Recipe For Warming Winter Meals

When the cold winds blow, nights draw in and a nip of frost chills the air there is nothing better than a pot of soup waiting for you to return home and just needing to be heated up to make a restoring meal that warms you right through.

The great thing about soups is that they are easy to make in double or triple quantities, so that on the weekend you can cook up a big pot of soup and have some for lunch, before refrigerating or freezing the rest for mid-week suppers. A good winter soup will even improve in flavour with the keeping and my favorite Italian lentil soup is one of these. Two or even three days after making, its flavour has developed into a robust but mellow richness that is perfectly comforting and needs nothing more than some crusty bread to make a satisfying and nutritious meal.

There is nothing fancy about this soup, its origins are the home kitchens of rural Italy where you use good ingredients and don't need to mess with them. If you are a dedicated foodie and can get your hands on some Castelluccio lentils from the high Piano Grande in the Apennine mountains of Italy, then these are just the best, but any variety of small brown lentil works well here.

Lentil Soup Recipe

1 medium onion
2 carrots
2 sticks celery
3 tablespoons olive oil
½ tin tomatoes chopped with their juice
1 ½ cups brown lentils rinsed and checked for bits
1 l stock or water
salt and pepper

Chop the onion, carrots and celery quite finely. Warm the olive oil in a heavy based pan and sauté the vegetables gently till softened. Add the tomatoes and cook over a medium heat with the lid off until all the liquid has evaporated and you have a thick sauce consistency. Season with salt and pepper. Stir in the lentils and cook for a minute stirring, before adding the stock or water. This soup is tasty enough just to use water here, but if you happen to have some ham stock in the freezer left over from the Christmas gammon it will add a whole new dimension to the soup. Simmer for about 40 minutes until the lentils are tender. The cooking time depends on the variety of lentils, so you can check after 30 minutes. Add more water if the soup gets too thick as the lentils can absorb a lot of water. Serve with crusty bread and butter and perhaps a sprinkling of freshly grated parmesan on top.

This makes enough for four to six good servings, but you can easily double the amounts and freeze half for another day. Or if you are having the soup two days running and want to vary it a little, on the second day add some more water to it and once it is heated throw in a couple of handfuls of a small pasta shape to cook in the soup. The pasta will take on the flavour of the soup and make a wonderfully hearty complete meal. You never know, even kids who profess not to like anything as healthy as a lentil could be tempted by the pasta and discover that lentils actually are quite tasty after all!

Copyright Kit Heathcock 2008

Old World American Italian Recipes - Volume 1-10

The Appetizer:

KEESH QUICHE

18 slices of bacon (well fried and crumbled), 1 cup of shredded Swiss cheese, 1/3 cup of finely chopped onions, ½ cup of Italian seasoning, 2 cups of milk, ½ cup of Bisquick, 6 eggs, salt and pepper can be applied as you like.

Heat the oven to 350 degrees, grease up a 10 inch pie plate. Lay an even sprinkle of bacon, cheese, and onion all over the bottom of the pie plate. Place remaining ingredients into blender and blend on high for 1 minute. Pour the ingredients into the pie plate. Bake until golden brown (45 to 60 minutes - you have to watch it).

The Soup:

WORKING WIFE CHOWDER

2 12oz. cans of chopped clams, 2 qts. of clam juice, 5 slices of chopped bacon, 1 onion chopped fine, 6 white potatoes - boiled and diced, 2 cups of milk, 1 cup of light cream, 3 tblsp. of flour.

Fry bacon and onions in a saucepan - do not brown. Add cooked potatoes and remove from heat, then adding the milk and cream. Heat again but only bring to a boil. Thicken with the flour as needed.

The Main Dish:

VERMICHELLI GARLIC AND BUTTER PASTA

6 cloves of garlic, 8 oz. of butter, 1 tsp. of onion salt, 1 cup of grated cheese, 1 cup of chopped parsley, 1 package of Vermicelli.

Cut garlic into small pieces. Melt butter, and cook with onion salt and garlic for 5 minutes. Cook and drain the vermicelli and pour the butter garlic sauce over it in a saucepan and cook for 2 minutes adding cheese and parsley flakes. MOMMA MIA!!!

The Bread, Roll, or Pastry:

EGG NOODLE CHERRY PIE

½ lb. of fine egg noodles, 12 eggs slightly beaten, ¼ lb. of butter, ½ cup of sugar, 1 can of condensed milk, 1 tsp. of vanilla, 1 cup of milk, 2 cups of chopped cherries, ½ cup of cinnamon.

Cook noodles and drain. Mix the butter into the noodles. Stir in all remaining ingredients except for the cherries and cinnamon. Mix it well and spread into a well buttered 1 x 13 x 2 ½ glass baking dish. Place cherries on top and sprinkle them with cinnamon. Bake at 350 degrees until golden.

The Cake, Cookie, or Dessert:

BANANA CAKE

1 ½ cups of sugar, 1 cup of shortening, 2 eggs, 2 cups of flour, 1 tsp. of baking powder, ½ tsp. of salt, ¼ cup of milk, 1 ½ cups of mashed bananas, 1 tsp. of vanilla, ¼ tsp. of baking soda.

Stir cream, sugar, eggs, and shortening. Add remaining ingredients. Bake at 375 degrees for 20 to 25 minutes.