This soup is fantastic! I used 2 tsp of onion powder instead of grated onion in the meatballs to save a bit of time. Also, I baked the meatballs in the oven for about 12 minutes at 350F rather than frying them. It meant there was no pan to deglaze which I'm sure would enhance the soup even more. The stock was part homemade beef broth (Best Beef Stock Recipe) and part purchased chicken broth. Made for Fall '09 PAC.
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I used fresh spinach from my garden, along with fresh basil, & oregano. I used a little fresh Italian parsley in the meatballs. I also used pepe de acini pasta. We all enjoyed this soup!
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We love Italian Wedding Soup. My husbands grandmother makes it, but her recipe is a from scratch stock recipe and that takes too much time! This one definitely has a great homemade flavor and it is just as good as grammas. I do think 2 cups of pasta was too much. Once it was cooked, it seemed like it took over the pot. Perhaps the 2 cups is after it is cooked? Anyway, a very small thing when you consider how yummy the soup is! Thank you!
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This is a delicious wedding soup. It has great flavor and was easy to make. This is one of my family's favorite soups. Delish! Made for ZWT4 for the Tastebud Tickling Travellers.
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Great recipe, Ravenseyes! The only change I made was using 1 cup of alcini de pepe and 1 cup of instant pearl barley. I took your advice and hydrated the barley in a separate container to keep the soup from getting too thick. Thanks!
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