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    You are in: Home / Community Forums / Cooking Q & A / Question:Italian Wedding Soup
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    Question:Italian Wedding Soup

    maggsfun
    Tue Jan 29, 2013 6:39 pm
    Newbie "Fry Cook" Poster
    Italian Wedding Soup
    Just wondering if you should brown the meatballs first before adding them to the boiling water
    Zeldaz
    Tue Jan 29, 2013 6:47 pm
    Food.com Groupie
    No, the recipe would instruct to do that if it were required. And the liquid should be reduced to a simmer to avoid tearing the meatballs apart.
    maggsfun
    Tue Jan 29, 2013 6:58 pm
    Newbie "Fry Cook" Poster
    Thank you so much. Didn't want to blow the recipe right off the bat!
    Have a great night!
    Chicagoland Chef du Jour
    Wed Jan 30, 2013 7:49 am
    Food.com Groupie
    I love this soup! It'a family favorite here. You will love it.


    My notes: As an added bonus, I combined 1 egg with parmesan cheese and gently stirred it into the broth.
    - I also would recommend using the escarole, spinach tends to get strong in flavor while simmering.
    -Next time I will use a low sodium broth. It was a bit salty, I'm sure the parmesan cheese added to that.

    You can make the meatballs any size you like but I use a small cookie scoop.
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