Great soup!! I added some extra spices to the broth of it, but great start and awesome meatballs! will def make again!!
I made this for my family on a cold night & it went over well. Everyone loved it. Especially my youngest . Pretty easy to make too. I started to cook my meat balls in a pan before adding to the soup, but ended up just putting the others in the soup. It was too messy for me to do that. I should have baked them & will try that next time. Thanks for a great recipe.
FANTASTIC! The hubs who claims that "soup is not a meal" and begrudgingly allows Thursdays to be "soup night" declared that this was his "favorite soup, a special treat, very filling, and fancy looking"! I had absolutely no pasta of any kind on hand so I used rice, which I'm sure makes it not actual "Italian Wedding Soup" anymore but it was still amazing. Thank you for inspiring our wonderful family dinner!
First time making Italian wedding soup. It turned out great. I baked my meatballs at 350 for about 13 min. I doubled the recipe and there was none left!!
This was okay. I used spinach, and subbed elk for the beef, so I wouldn't have to run to the store. I also added garlic and Italian seasoning to the broth, and the soup still turned out surprisingly bland. I think if I made this again, I would brown the meatballs first to seal in some flavor and juices as they seemed to have lost any they might have had. Overall, it wasn't bad, but not great either. We were disappointed after all the rave reviews. Sorry.
This soup was absolutely awesome. I browned the meatballs first then added to soup. Also added minced garlic to meatballs. Used frozen spinach instead, but will try fresh next time. Simmered for 15 min. before adding the orzo.
I made this recipe for my weekly soup lunch and the ladies went crazy for it. I used the small end of a melon baller to make the meatballs. I did roll them a bit. I did brown them before adding to the soup. I did use escarole (never used it, and wanted to say that I've used it). I was asked MANY times over to share the recipe. I made up everything the night before, execept adding the orzo. At work the next day, I let the soup get nice and hot, and then about an hour before serving time, I added the orzo pasta. (I used my Nesco roaster to heat in order to be able to control the temperature better. Thank you so much for posting this delicious soup.
I was not sure if you should brown the meatballs first or what so I just dropped them into some really good, homemade stock that was boiling. I also added garlic to the meatballs. This soup is fantastic. We really enjoyed it. I used more spinach than the recipe called for because I had it and did not waste to waste it. Good stuff.
I used 1 lb of lean ground beef, made the meatballs 1/2 inch, and browned on broiler pan. Two cans of chicken broth plus 2 cans of water, is close to the 5 3/4 cups called for in the recipe. Added 1/2 tsp. dried parsley. Double the recipe if your family loves soup!
I made this recipe yesterday and it was AMAZING!!! My fussy 11 year-old couldn't get enough. At the direction of my niece, who is an amazing cook, I stirred a few raw eggs with parmesan cheese at the end. This was the perfect finishing touch. I also used orzo, but I would recommend that you keep it separate from the broth until right before you are ready to serve. Otherwise, the pasta will absorb too much of the broth and get really big. Next time I would like to try using ground turkey (instead of beef), rice, and low-sodium chicken bouillon. I will definitely be making this again in the future!