Italian Wedding Soup Recipe

I made a few changes to this recipe: - Reduce pasta to 1/2 cup (You can use orzo, small shells, ditalini, orecchiette...) - Brown meatballs in a little olive oil and drain before adding to soup. (Gives meatballs better color and flavor, and makes soup less greasy!) - I increased carrots to 1/2 cup, and sauteed with 1/2 cup onion in a little olive oil to start. I always saute vegetables in soup pot first, before adding broth. (Again, better flavor.) - I use spinach or escarole; both are yummy!

I made this last night for supper and everyone loved it. I made it in the slow cooker, so I cooked the starch at the end separately and added it before serving. I did make some substitutions and additions, based on what we had in the house. orzo- I used pearl couscous escarole- I used kale ground beef- I used hot Italian pork sausage meat Since I was using seasoned meat for the meatballs, I kept the basil out and added it directly into my homemade chicken stock and also added some chives and parsley. It was great, and will definitely make it again!

I've always enjoyed this soup, finally made it! I made a few changes, doubled the meat, (doubling the parmesan cheese,basil, and bread crumbs as well). Used finely chopped garlic and onion instead of powdered, and a dash of celery salt to the meatballs. I also cooked the meatballs separately, draining any excess oils, but adding a bit more Parmesan cheese to the broth once combined. I cooked, rinsed, drained and cooled the pasta prior to adding it to the soup. My broth was just two larger chicken cubes, (Knorr), & used baby spinach leaves, and did about a 1/2 cup each of carrots and celery and a few dashes of oregano to the broth.

This is delicious and I'd make it again though it's not one of my favourites. Maybe I just don't like Italian Wedding soup that much. I made the following changes going by other reviewers suggestions and my own intuition; I more than doubled the recipe (which made a bit 'too much' soup) and added about 4 stalks of diced celery, 2 diced white onions, and about 6 peeled and diced carrots. I added some salt to the meatballs and formed them smaller before cooking them separately in a cast iron pan with olive oil. I also sauted the veggies (minus the greens) with salt, aproxx. 1 tbsp oregano, pepper, basil and about 4 cloves minced garlic in olive oil before adding them to the soup. Finally I swapped out the escarole for spinach, left out the parmesan cheese and subbed the orzo for resini, cooking the pasta separately. The meatballs were oily so next time I might bake them. I also think that chicken meatballs may have taste better in this recipe. Ideally, let this soup sit for 2-3hrs or even overnight to let the flavours develop.

I always work with 8 cups of broth/stock. It just goes to quick. I used 2 stalks of celery, 2 large carrots and 1/2 an onion. I use a package of frozen chopped spinach. I also add a little salt and pepper to the meatball mix. (about 1.5 lbs or lean chop neat.) Increase the rest of the ingredients to your liking. I also pre-cook my pasta and use it when we are about to eat. Keeping it separate from the soup. Served with the pasta in one pot/bowl and the soup in another. Mix them as you like.

Very good. I used six cups chicken broth and one cup beef. Added onions and celery, used spinach. Added some salt/pepper to meatballs and some celery salt to the soup. Cooked meatballs ahead and orzo.

The soup was very tasty! SO much better than canned. I did as some others have suggested and cooked the orzo first. I also used spinach because I could not get the escarole at my local stores. For the meatballs, I used 1 lb of hamburger, italian seasoned bread crumbs, and doubled the seasonings accordingly. I also browned them in the soup pot I used prior to adding the broth. Just brown, remove the meatballs, drain away the grease and add the broth, then continue as per the instructions. The flavor from the meatballs really made the broth stand up to the rest of the flavors in the soup!

I’m getting ready to make this a second time and double for pot luck. I used 2 cups of chopped carrots, onion, and celery; more broth about 8 cups chicken and 2 cups beef. I make baked mini turkey meatballs with 2 pounds of turkey and add 1/2 cup of Parmesan and half a cup of panko, 1 egg, chopped parsley, crushed 2-3 cloves garlic, sprinkle of red pepper flakes, 1 t of Italian seasoning. I use a large container of baby spinach. I used 2 cups of ditalini pasta vs orzo. This time making the meatballs a day ahead.Everyone loved it and wanted me to make it again for lent supper.

I doubled the ingredients so I could freeze some soup for another time. I made a few changes (my preferences) and used ground turkey instead of beef. For the broth I did use one container of beef broth. I used 1 cup of dried star pasta and a whole head of escarole since I double the recipe. Also when the soup was done I stirred in a mixture of one beaten egg, 1/2 cup grated parmesan. Great recipe! Thank you!

My hubby's new favorite soup! I used chicken for the meatballs, which I used a pastry bag to dispense into a pan, and browned first. Defintely substitute 1 cup of beef broth for one of the chicken as it makes a huge difference! I also sauteed alittle garlic, finely diced celery and green onion, as well as increasing the carrot amount to 1 cup. I substituted cooked Israeli couscous, for the orzo whch worked very well. I also used kale which my hubby never had before and absolutely loved!

Excellent, simple. I used pre-cooked meat balls. I cooked the acini de pepe beforehand in a beef broth and added during the simmer step. I added chopped green onions and spinach.

The soup part was great. I felt like meatballs didn't go. I wonder if ground chicken would be a better fit for meatballs.

Incredibly easy recipe, high reward for very little effort. Escarole is hard to find, so i used dinosaur kale, which I thought was just as good

I doubled the recipe and meticulously followed the instructions. The meatballs lacked flavor. Maybe shredded onions in the meatballs instead of onion powder, salt, and pepper? Salt and pepper in the broth. Beef broth instead of chicken broth? Do not make ahead! The orzo soaks up the broth.

My first time making Italian wedding soup. Very easy to make, looks good, but I found it a bit tasteless. Made a few changes. Sautéed celery & carrots, grated onions (I had no onion powder), added chicken bullion, and only added half the orzo (which I cooked separately so it didn’t turn out gummy). Used spinach because it’s what I had. Nice and brothy. Worth making and will make again.

Swapped the escarole out for fresh spinach. Also swapped the beef meatballs for Italian sausage ones. Added some canned tomatoes and white beans as well

I followed the recipe. I put half of the meatballs in an air fryer for 10 min at 350 and the other half in the pot of soup. In the end, I didn’t add the air fried meatballs to the pot. It was a mild flavored soup and tasted good but it really needed something else.

Bro, I need to calm down, it’s too good.

Maybe it's just me, but in that first photo of all the ingredients in the pot it looks like the meatballs were seared first.

Per reviews I browned meatballs first for about 12 minutes. I used cheaper hamburger as that was what i had on hand and would definitely use leanest you can find to keep soup from getting greasy. I used spinach per our preferences. Delicious and easy