{"id":894,"date":"2014-10-25T08:05:44","date_gmt":"2014-10-25T12:05:44","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=894"},"modified":"2014-10-26T09:59:54","modified_gmt":"2014-10-26T13:59:54","slug":"soupe-italienne-aux-boulettes","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=894","title":{"rendered":"Soupe italienne (aux boulettes)"},"content":{"rendered":"<p><strong>Source:<\/strong> http:\/\/www.kingarthurflour.com\/recipes\/italian-wedding-soup-recipe<\/p>\n<p><strong>Note :<\/strong> Pr\u00e9parer les boulettes en premier.\u00a0 La soupe prend environ 1 heure \u00e0 cuire.<\/p>\n<p><strong>Ingr\u00e9dients :<\/strong><\/p>\n<h4 id=\"IngredientHeading\">Meatballs<\/h4>\n<ul class=\"ingredient-list\">\n<li id=\"IngredientLine\"><del>2 hamburger rolls<\/del> or <del>4<\/del>\u00a0 2 slices white bread<\/li>\n<li id=\"IngredientLine\"><del>2\/3<\/del> 1\/3 cup milk<\/li>\n<li id=\"IngredientLine\"><del>1<\/del>\u00a0 1\/2 large egg<\/li>\n<li id=\"IngredientLine\"><del>1 1\/4<\/del> 1\/2 teaspoons salt<\/li>\n<li id=\"IngredientLine\"><del>1 1\/2<\/del>\u00a0 3\/4 pounds ground beef or meatloaf mix<\/li>\n<li id=\"IngredientLine\"><del>1<\/del> 1\/2 medium onion, grated or very finely diced<\/li>\n<li id=\"IngredientLine\"><del>3<\/del>\u00a0 2 tablespoons grated Parmesan or Asiago cheese<\/li>\n<li id=\"IngredientLine\"><del>1<\/del> 1\/2 teaspoon garlic powder<\/li>\n<li id=\"IngredientLine\"><del>1<\/del> 1\/2 teaspoon dried parsley<\/li>\n<\/ul>\n<h4 id=\"IngredientHeading\">Soup<\/h4>\n<ul class=\"ingredient-list\">\n<li id=\"IngredientLine\"><del>2<\/del> 1 tablespoons olive oil<\/li>\n<li id=\"IngredientLine\"><del>2<\/del> 1 medium onions, diced; about 2 cups<\/li>\n<li id=\"IngredientLine\"><del>2<\/del>\u00a0 1 cups finely diced carrots, about 3 large carrots<\/li>\n<li id=\"IngredientLine\"><del>2<\/del> 1 large garlic cloves, peeled and minced<\/li>\n<li id=\"IngredientLine\"><del>4 to 4 1\/2 quarts<\/del> (<del>16 to 18<\/del> 8 \u00e0 10 cups) chicken broth, homemade or purchased<\/li>\n<li id=\"IngredientLine\"><del>1 1\/2<\/del> 3\/4 teaspoons dried Italian herbs or 3\/4 teaspoon each dried oregano and dried basil<\/li>\n<li id=\"IngredientLine\"><del>10-ounce box frozen chopped spinach<\/del> 1 poign\u00e9e d&#8217;\u00e9pinards frais hach\u00e9s<\/li>\n<li id=\"IngredientLine\"><del>1<\/del> 1\/2 teaspoon salt, to taste<\/li>\n<li id=\"IngredientLine\">1\/2 <del>to 1<\/del> teaspoon coarsely ground black pepper, to taste<\/li>\n<li id=\"IngredientLine\"><del>2 2\/3<\/del> 1 1\/3 cups uncooked orzo, <del>ditalini, or other small, roundish pasta<\/del><\/li>\n<\/ul>\n<p><strong>Directions :<\/strong><\/p>\n<ol>\n<li><span id=\"Instructions\">To make the meatballs, combine the bread, egg, milk, and salt, stirring till everything is well moistened. Allow to sit for about 10 minutes to soften.<\/span><\/li>\n<li><span id=\"Instructions\">Add the ground meat, onion, cheese, and herbs. Mix gently till thoroughly combined.<\/span><\/li>\n<li><span id=\"Instructions\">Shape tiny meatballs, (about 1&#8243; diameter or less). Using a level teaspoon scoop (which volume-wise is actually 2 level measuring teaspoons) makes about the right size. Place the meatballs on a parchment-lined or lightly greased cookie sheet, and refrigerate them while you prepare the soup. <\/span><\/li>\n<li><span id=\"Instructions\">Get out a large pot, at least 6-quart capacity. Pour the olive oil into the bottom of the pot, and add the onions and carrots. Saut\u00e9, stirring frequently, until the onions are translucent and beginning to brown, about 10 minutes. Add the garlic, and cook for another couple of minutes. <\/span><\/li>\n<li><span id=\"Instructions\">Add the broth and herbs, bring to a simmer, and cook gently for 10 minutes.<\/span><\/li>\n<li><del><span id=\"Instructions\">Add the frozen chopped spinach, and simmer for 15 to 20 minutes, total; the soup will take awhile to come back to a simmer, due to the frozen spinach. Help it along by breaking it up with a fork as it cooks.<\/span><\/del><\/li>\n<li><span id=\"Instructions\">Gently drop the meatballs into the soup. Simmer the soup for 30 minutes or so, then stir in the pasta, cooking till it&#8217;s al dente.\u00a0 <\/span><span id=\"Instructions\">For orzo, this will take about 8 minutes or so.<\/span><\/li>\n<li>Ajouter les \u00e9pinards frais hach\u00e9s, laisser cuire 1 \u00e0 2 minutes.<\/li>\n<li><span id=\"Instructions\">Add salt and pepper to taste; <del>using reduced-salt canned chicken broth, we added 1 teaspoon salt; and 1 teaspoon coarsely ground black pepper.<\/del><\/span><\/li>\n<li><span id=\"Instructions\">Serve the soup garnished with freshly grated Parmesan or Asiago cheese.<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Source: http:\/\/www.kingarthurflour.com\/recipes\/italian-wedding-soup-recipe Note : Pr\u00e9parer les boulettes en premier.\u00a0 La soupe prend environ 1 heure \u00e0 cuire. Ingr\u00e9dients : Meatballs 2 hamburger rolls or 4\u00a0 2 slices white bread 2\/3 1\/3 cup milk 1\u00a0 1\/2 large egg 1 1\/4 1\/2 &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=894\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"link","meta":{"footnotes":""},"categories":[33,10],"tags":[],"class_list":["post-894","post","type-post","status-publish","format-link","hentry","category-boeuf-plats-principaux","category-soupes-et-potages","post_format-post-format-link"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/894","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=894"}],"version-history":[{"count":3,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/894\/revisions"}],"predecessor-version":[{"id":897,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/894\/revisions\/897"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=894"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=894"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=894"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}