Mama's Italian Wedding Soup Recipe

Delicious! I used 1 cup of bread crumbs in the meatballs. I added a squeeze of fresh lemon juice to the pot (that seems to get rid of the "canned broth" smell somehow). I've never made a recipe where meatballs weren't browned first, but I didn't pre-cook them. The soup wasn't greasy and the meatballs weren't too anemic loooking. I used my small cookie scoop for the meatballs and it was easy and quick! I used orzo pasta and precooked it and added it to the soup right at the end to avoid having it absorb all the broth. The best thing was that my husband was pretty sure he was not going to like this soup and after he tried it, he liked it a lot.

I replaced the onion with some garlic powder. I also browned the meatballs in a frying pan before putting them in the soup.. It added a great flavor to the meatballs and the soup

Just made this, but with a few changes.....used 2 boxes of Chicken broth and 1 Vegetable broth and cooked down 2 Turkey wings for added flavor......worked!! Also sauteed celery, carrots , shallots & garlic....worked nicely. Saved Turkey meat for another use. Added 1 Italian sausage link into the meatballs for added flavor, plus fresh parsley. Baked the meatballs for 9 min. on 350* convection which worked well. We both enjoyed the flavors of this soup very much...worth the meatball effort. Would not hesitate to serve for company with baguettes and a nice salad!

I changed very little. I sautéed celery carrot onion and garlic in a bit of butter until slightly browned in the soup pan, then added the broth. I baked the meatballs for ten minutes to get some of the caramel flavor from that to add to the soup before bringing everything to a boil.

I made this in the slow cooker. I put the cooker on high. Added the broth, vegetables, pasta, and added one chopped celery (one stick). as while. Let that cook on high while I did the meat ball mixture. To the meat ball mixture. I added a 1/2 a tsp of garlic salt. As suggested previously. I cooked the meatballs at 350 F in the oven 15 min each side. Then added these precooked meatballs to the slow cooker, with the broth & vegetables. Let that cook on high 90 miN.

Just added 2-3 T lemon juice to broth. Also added garlic powder to meatballs and cooked the carrots with some chopped onion and garlic in a T of olive oil just to soften. I also cook the pasta by itself while I'm making the meatballs because I like that a little al dente. Perfecto! My family loves it and requests it about once a week. I use ground turkey and have never had any greasiness just dropping them right in soup to cook.

Made this with the same ingredients, but added the pasta 15 minutes before it was done and then the meatballs and spinach just 8 minutes before the end. Added red pepper flakes to the meatballs and baked them at 350 for 22 minutes rather than cooking in the soup. I took the advice of another reviewer by creating little Parmesan/egg/bread crumb balls to add to the top of the soup in the last five minutes. Turned out terrific, my husband and I love it.

I have made Italian wedding soup by this recipe and it was good. Then I made Italian wedding soup "almost" by this recipe, and it was great. The two changes that I made were that I used sweet Italian sausage instead of ground beef and beef stock instead of chicken broth.

I made this with homemade chicken bone broth and grassfed ground beef, and I didn't have regular bread crumbs, so I used panko. I used a small cookie scoop to make the meatballs and that worked out really nicely (quick and easy). I did not pre-cook the meatballs, and that worked out great, not at all greasy. I would definitely make this again. My husband had two helpings and was still picking out meatballs from the children's bowls afterwards, he loved it. Thanks for the great recipe!

I made this with a lot of changes, based on what I had available. First, I used a mix about 50% ground pork, 40% beef, and 10% chicken. I doubled the amount of basil and minced onion called for. Instead of just diced carrots, I used an equivalent amount of mixed frozen veggies (carrots, corn, and peas), and added it to the meatballs. I also used panko instead of breadcrumbs. For the broth, I didn’t have chicken broth, so I used a vegetarian mushroom broth powder that I got from Taiwan (it has MSG in it), put some dried Italian parsley in the soup, plus some salt and freshly ground black pepper. I cooked some spiral pasta in a separate pot, then ladled some from each pot into serving bowls. Overall, it was great, except I would try to use a leaner cut of ground meat next time, and maybe baking it first to render out some of the fat. As some people before me have said, cooking the meat in the soup made the soup greasy.

Scrumptious! Like many, I changed the recipe a bit for my taste. I added a bit of Italian seasoning, pepper, and more breadcrumbs to the meatballs. I then chose to bake the meatballs before adding them to the soup. (350 degrees, about 12 mins) I think baking helped the flavor and to decrease the grease in the soup. When starting the soup, to build flavor, I first cooked the carrots, along with some onion and celery until soft with pepper, Italian seasoning, and garlic salt. I only had two quarts of broth/stock, so I just used that. I ended up using about double the spinach and rather than regular noodles, I substituted with a package of tri-color cheese tortellini. ( I cooked the tortellini before adding to soup) All in all, really yummy soup! Great for a cool day!

This is pure comfort food heaven.

So good! This will definitely be added to the keepers list!

My whole family devoured it.

This about the fourth time making this. I always add onion, celery and carrot sautéed in oil with garlic first. Then add the broth, two qts of chicken, and then 2 c water with beef Better Than Bouillon. I love dropping in the meatballs when it’s boiling. I cook pasta separately, always ditalini. I don’t like to store leftovers with the pasta in there. Gets mushy and soaks up all the broth. Make sure you use good Parmesan, not the canned stuff. Always a hit!!!

This is a very tasty and hearty soup. My entire family loves it. I follow the recipe closely, but I do add zucchini and chayote squash for added flavor and nutrients.

Great soup, everyone in my family loves it. Very easy to make( except the meatballs 😀).

Easy, fabulous flavor and even the Grandbabies loved it! That's saying something!

I liked it but next time I make it I will fry the meatballs first for extra flavor. Otherwise they are gray and a bit tasteless. Also maybe using consomme' or beef broth and a bit of red pepper flakes for more flavor. It is a great recipe but my husband wanted a bit more 'pep' to it.

We loved it! Used frozen spinach and parsley in the meatballs.