I need some good recipes for wedding soup?

can anyone help me? Im throwing a party and need some good recipes for wedding soup and dessertsI need some good recipes for wedding soup?
California Italian Wedding Soup -- 5 STAR out of 5





INGREDIENTS


1/2 pound extra-lean ground beef


1 egg, lightly beaten


2 tablespoons Italian-seasoned breadcrumbs


1 tablespoon grated Parmesan cheese


2 tablespoons shredded fresh basil leaves


1 tablespoon chopped Italian flat leaf parsley (optional)


2 green onions, sliced (optional)


5 3/4 cups chicken broth


2 cups finely sliced escarole (spinach may be substituted)


1 lemon, zested


1/2 cup orzo (rice-shaped pasta), uncooked


grated Parmesan cheese for topping








DIRECTIONS


Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4 inch balls.


Pour broth into a large saucepan over high heat. When boiling, drop in meatballs. Stir in escarole, lemon zest and orzo. Return to a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. Serve sprinkled with cheese.





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Italian Wedding Soup - 4.5 STAR out of 5








INGREDIENTS


1/2 pound extra-lean ground beef


1 egg, lightly beaten


2 tablespoons dry bread crumbs


1 tablespoon grated Parmesan cheese


1/2 teaspoon dried basil


1/2 teaspoon onion powder


5 3/4 cups chicken broth


2 cups thinly sliced escarole


1 cup uncooked orzo pasta


1/3 cup finely chopped carrot











DIRECTIONS


In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.


In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.





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Mama's Italian Wedding Soup -- 4.5 STAR out of 5





INGREDIENTS


1 pound extra-lean ground beef


2 eggs, beaten


1/4 cup dried bread crumbs


2 tablespoons grated Parmesan cheese


1 teaspoon dried basil


3 tablespoons minced onion


2 1/2 quarts chicken broth


2 cups spinach - packed, rinsed and thinly sliced


1 cup seashell pasta


3/4 cup diced carrots








DIRECTIONS


In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.


In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.I need some good recipes for wedding soup?
Meatballs:


1 small onion, grated


1/3 cup chopped fresh Italian parsley


1 large egg


1 teaspoon minced garlic


1 teaspoon salt


1 slice fresh white bread, crust trimmed, bread torn into small pieces


1/2 cup grated Parmesan


8 ounces ground beef


8 ounces ground pork


Freshly ground black pepper





Soup:


12 cups low-sodium chicken broth


1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)


2 large eggs


2 tablespoon freshly grated Parmesan, plus extra for garnish


Salt and freshly ground black pepper





To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.





To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup 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.





Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
Properly made and served this exudes class.


FRENCH ONION SOUP


6 large brown onions


3 cloves garlic


bay leaf


thyme


beef stock


red wine


Thickly slice onion and chop garlic. Saut茅 in pan with a drop of olive oil, stirring occasionally until onion is caramelized. Add 2 pints of stock, one cup of red wine, two bay leaves and some thyme. Bring soup back to the boil, serve with toasted cheese croutons.


Notes.


Serve only the soup liquid with the crutons, or garlic bread.


Serve in white bowls.


Serve with 2-3 onion rings that are still al dante, in the bowl.
Italian wedding is a chicken broth base with pearl pasta tiny meatballs and choped spinach. And dessert i'm partial to cheesecake with cherry pie filling all over the top.
Just so you are aware Campbell's Soups has Italian Wedding Soup if you do not want to make your own
Wedding Soup (Zuppa di Nozze)





Escarole is a slightly bitter chicory that southern Italians are very fond of using in traditional weddng soup. The escarole is combined with marble-size veal and beef meatballs and simmered in a rich beef broth. The soup can be made ahead and reheated before serving.





INGREDIENTS


1 large egg


1/2 pound ground veal


1/2 pound ground beef sirloin


1/3 cup fresh bread crumbs


2 tablespoons finely minced flat-leaf parsley


1 1/2 teaspoons grated lemon zest


1 teaspoon grated nutmeg


Fine sea salt to taste


8 cups Homemade Beef Broth (recipe as follows)


10 black peppercorns


3 cups escarole leaves, washed, drained, and torn into small pieces


Freshly grated Parmigiano-Reggiano cheese for sprinkling





DIRECTIONS


Preheat the oven to 350掳 F. In a large bowl, lightly beat the egg. Add the veal, sirloin, bread crumbs, parsley, lemon zest, nutmeg, and salt and mix until well blended. Do not overmix. Form the mixture into small marble-size balls with your hands and place the meatballs on a rimmed baking sheet or in a shallow baking pan.





Bake for 30 minutes. Drain off the fat from the pan.





Meanwhile, in a large pot, combine the broth and peppercorns and bring to a boil.





Add the escarole to the broth, cover, and boil for 5 minutes. Add the meatballs and simmer for 5 minutes. Serve the soup in individual soup bowls and pass the cheese for sprinkling.





Homemade Beef Broth (Brodo di Manzo)


Makes 2 1/2 to 3 quarts





INGREDIENTS


1 pound beef skin


1 pound beef brisket


2 to 3 beef neck bones


1陆 pounds chicken parts


1 tablespoon fine sea salt


4 to 5 sprigs flat-leaf parsley


3 sprigs fresh thyme


1 bay leaf


2 red onions, cut in half


2 carrots, peeled and quartered


2 ribs celery with leaves, cut in half


2 plum tomatoes, coarsely chopped


5 black peppercorns





DIRECTIONS


Put all the meat and the chicken in a large stockpot and cover with cold water. Add the salt and bring to a boil. Skim off the foam with a slotted spoon.





Tie the parsley, thyme, and bay leaf together with kitchen string and add to the pot. Lower the heat to medium, and add all the remaining ingredients, and stir with a wooden spoon. Let the broth simmer for 2陆 to 3 hours. (The chicken will cook faster than the other meat; remove it when tender, after about 1 hour. Let cool, and remove the meat from the bones to use in another dish.) As the broth cooks, skim off the foam that collects on the top with a slotted spoon.





When the meat is tender, remove it along with the bones and reserve for another use. Pour the broth and vegetables into a colander lined with damp cheesecloth set over another pot. Press on the solids with the back of a wooden spoon to release all the juices. Discard the solids. The broth is ready to use. It can be refrigerated for up to 1 week or frozen for up to 3 months.





Note: If you want clear broth, mix 1 large egg white with a cup of the cooled broth and return this mixture to the pot of strained broth. Bring both to a boil and, using a wire whisk, whisk the mixture vigorously until the residue begins to float to the surface. Let simmer gently, without stirring, to allow the residue to accumulate on the surface ; remove the residue with the slotted spoon.





Mascarpone Cheesecake (Torta di Mascarpone)


Yield: 7 1/2 x 3- inch cake





Light-as-air cheesecake made with mascarpone cheese folded into whipped egg whites. Baking it in a water bath creates even heat for a smooth and velvety texture that is hard to beat.





INGREDIENTS


12 ounces mascarpone cheese at room temperature


4 eggs, separated


1 tablespoon vanilla


3/4 cup sugar


2 tablespoons King Arthur鈩?Unbleached, All-Purpose Flour


1/2 teaspoon salt


2 cups light cream





DIRECTIONS


Butter and flour a 7 1/2-inch round springform pan. Wrap a sheet of aluminum foil around the outside of the pan and set aside.





Preheat the oven to 300 F.





In a large bowl, beat the cheese, egg yolks, vanilla, sugar, flour and salt together until very smooth. Slowly beat in the cream.





With a clean beater and bowl, whip the egg whites into soft peaks and fold them into the cheese mixture with a rubber spatula.





Pour the mixture into the prepared pan and set the pan in a larger pan. Pour hot water carefully into the larger pan coming halfway up the sides of the springform pan.





Bake for 1 to 1 1/4 hours or until the cake is lightly browned and set. Cool it in the oven with the door ajar, then at room temperature and lastly in the refrigerator. To serve, carefully release the sides of the pan and place the cheesecake on a serving dish. Slice into wedges and serve as is or with a fruit sauce if desired.





Variation: Use individual buttered ramekins instead of the springform pan and reduce the baking time to 25 to 30 minutes in a water bath.





Cannoli


yield: 14 to 18





These crisp, flaky cylinders are filled with sweetened ricotta cheese, nuts, citron, and bits of chocolate.


To make the cylinders, but you can buy stainless steel ones in kitchenware stores.





FILLING


1 1/2 cups whole-milk ricotta cheese, well drained


3 tablespoons sugar


1 1/2 teaspoons cinnamon


1 1/2 cups coarsely chopped milk chocolate (4 to 5 small bars)


1/4 cup pistachio nuts, coarsely chopped





DOUGH


1 cup King Arthur鈩?Unbleached, All-Purpose Flour


1 tablespoon sugar


1 tablespoon butter or lard


4 to 5 tablespoons dry white wine or sweet Marsala wine


2 cups vegetable oil


Colored sprinkles


Confectioners' sugar





DIRECTIONS


Whip the cheese in a bowl until smooth; stir in the sugar, cinnamon and chocolate. Refrigerate, covered, until ready to fill the cannoli shells.





To make the dough, place the flour in a bowl or food processor. Add the butter or lard and sugar and mix with a fork, or pulse, until the mixture resembles coarse meal.





Slowly add the 1/4 cup of wine and shape the mixture into a ball; add a little more wine if the dough appears too dry. It should be soft but not sticky.





Knead the dough on a floured surface until smooth, about 10 minutes. Wrap the dough and refrigerate for 45 minutes.





Place the chilled dough on a floured work surface. Divide the dough in half. Work with 1 piece of dough at a time; keep the remaining dough refrigerated.





Roll the dough out to a very thin long rectangle about 14 inches long and 3 inches wide, either by hand or using a pasta machine set to the finest setting.





Cut the dough into 3-inch squares. Place a cannoli form diagonally across 1 square. Roll the dough up around the form so the points meet in the center. Seal the points with a little water. Continue making cylinders until all the dough is used.





In an electric skillet, heat the vegetable oil to 375潞F. Fry the cannoli 3 or 4 at a time, turning them as they brown and blister, until golden brown on all sides. Drain them on brown paper. When they are cool enough to handle, carefully slide the cannoli off the forms.





To serve, use a long iced tea spoon or a pastry bag without a tip to fill the cannoli with the ricotta cheese mixture. Dip the ends into colored sprinkles, arrange them on a tray, and sprinkle confectioners' sugar over the tops. Serve at once.





Note: If you prefer, you can fry the cannoli in a deep fryer. Be sure to fill the cannoli just before serving - any sooner will make the shells soggy.





hope these help. good luck and enjoy.