Italian Wedding Soup Giada

Tie it closed with kitchen twine.

Italian wedding soup giada. In large saucepan heat broth to boiling. Bring the broth to a boil in a large pot over medium high heat. Return to boil then reduce heat to medium.

Finish soup with parmesan cheese if desired. Cook at slow boil for 10 minutes or until pasta is al dente. Italian wedding soup by giada de laurentiis.

Whisk the eggs and cheese in a medium bowl to blend. Add the meatballs and simmer until the meatballs are cooked through. Add the meatballs and curly endive and simmer until the meatballs are cooked through and.

Season the soup to taste with salt and pepper. Bring the broth to a boil in a large pot over medium high heat. Stir in escarole orzo pasta chopped carrot and meatballs.

To make the soup. It will only btake 15 minutes to prepare 20 minutes to cook and will serve 8. Slow cooker italian wedding soup 6 cups low sodium chicken broth1 dried bay leaf1 large egg beaten 1 garlic clove minced 1 2 teaspoon kosher salt1 4 teaspoon dried oregano1 2 cup grated parmesan cheese2 tablespoons dried breadcrumbs3 4 pound ground beef sirloin1 cup.

Ladle the soup into bowls and serve. This celebrity chef is all to familiar with the limelight with film royalty in her blood. Place on a baking sheet.