Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Italian Wedding Soup with Zucchini
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 420
- Total Fat
- 21 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 25 milligrams
- Sodium
- 948 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 5 grams
- Sugar
- 7 grams
- Protein
- 21 grams
This summery approach to Italian wedding soup uses sausage formed into marble-sized meatballs. Packed with fresh green vegetables, including zucchini and Swiss chard, this hearty soup is both healthy and satisfying.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 420
- Total Fat
- 21 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 25 milligrams
- Sodium
- 948 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 5 grams
- Sugar
- 7 grams
- Protein
- 21 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Bring a saucepan of salted water to a boil. Add the pastina and cook as the label directs for al dente. Drain well and set aside.
- Meanwhile, roll the sausage into 1/2-inch balls. Heat 2 tablespoons olive oil in a Dutch oven or other heavy pot over medium-high heat. Add the sausage in an even layer and cook, turning, until golden brown, about 6 minutes. Transfer with a slotted spoon to a paper towel–lined plate. Pour off the oil from the pot and wipe clean with a paper towel.
- Add the remaining 2 tablespoons olive oil to the pot over medium heat. Add the onion, celery and Swiss chard stems; cook, stirring and reducing the heat if necessary, until tender, 5 minutes. Stir in the garlic and cook 30 seconds; season with salt and pepper. Stir in the zucchini and cook until tender, 3 minutes.
- Add the chicken broth, 2 cups water, the Swiss chard leaves and the sausage to the pot. Bring to a simmer and cook until the chard wilts, 5 to 7 minutes. Stir in the peas and pastina and cook until heated through, 2 minutes; season with salt and pepper.
- Divide the soup among large bowls. Top with Parmesan.
