Italian Wedding Soup With Beef Stock and Escarole Soup
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12/ten/2006
After reading everyone elses reviews this is what I did to brand the best Italian wedding soup I've E'er tasted. First I used about vii cups of broth. 6 cups of chicken broth, 1 tin of beefiness broth. The beef broth DEFINITELY adds that extra dial this soup needs. Definitely only use 1/ii loving cup of orzo, and boil in a seperate pot. I threw some green onions in. With the 7 cups of broth, it was enough for 4 people, + 1 days leftovers, which you'll definitely want! Next time I'll broil the meatballs before paw to get some of the grease off.
11/xi/2006
My late grandmother came from the Old country, and I've used this recipe equally a ground for replicating her recipe, but a few adjustments are critical. Offset, the pasta must be cooked separately; otherwise, it thickens and ruins the soup. If you don't programme on leftovers, the pasta can be cooked in the soup, only y'all need to go easy on the amount of pasta. She always preferred alphabet pasta. 2nd, she always used either ground turkey or craven for the meatballs. Also, you need to take it piece of cake on the spices in the meatballs because they can easily overpower the milder flavor of poultry. (By the style, why would anyone use basis beef in a chicken stock--it doesn't make sense, not to mention information technology isn't authentic.) Third, she used celery in her recipe. I add together a couple of stalks, finely diced. I also upwards the amount of carrots. Finally, for an added touch, she always had hard-boiled eggs bachelor for individuals to add, every bit they chose. It enriches the flavor and texture. This recipe is very good--with these few tweaks. Thank you for sharing it.
05/23/2006
I made a few changes to this recipe: - Reduce pasta to one/2 cup (You tin can use orzo, small shells, ditalini, orecchiette...) - Chocolate-brown meatballs in a trivial olive oil and drain before adding to soup. (Gives meatballs better colour and flavor, and makes soup less greasy!) - I increased carrots to 1/ii cup, and sauteed with ane/2 cup onion in a little olive oil to start. I always saute vegetables in soup pot first, earlier adding broth. (Again, better flavor.) - I use spinach or escarole; both are yummy!
05/30/2002
Excellent soup!! I fabricated this concluding weekend for lunch, and information technology was so good that I had to take it for dinner besides! I made a few small adjustments to it. For the meatballs, I used 1/ii lb grnd pork, 1/two lb. grnd beef, 1 tsp onion powder, 1 tsp garlic table salt, ane tsp steak spice and 1 tbsp worchester sauce and froze the rest of meatballs for side by side batch. I likewise browned the meatballs before adding them to the soup. I increased the carrots to i/ii cup, and decreased the pasta (acini di pepe) to 1/2 cup. The pasta soaks up alot of liquid, and then I cooked it separately and added information technology when the soup was finished cooking. I'm definitely making this ane once again, and recommending it to others!
10/21/2002
Delicious! Piece of cake to make! Wonderful~ I followed the advice of others: one. Make pasta separately (Acini de Pepe instead of orzo) ii. Broiled the meatballs at 350 for 25 minutes 3. Used frozen spinach (I had some on mitt) I also added some celery also as some onion, garlic and zucchini that I had sauteed in olive oil. (also other people's suggestions) Information technology was a dainty touch but I recall I will skip it next time and stick with the original recipe.
12/19/2002
I subbed in frozen chopped spinach for the escarole-this was delicious and like shooting fish in a barrel!
08/13/2003
This was fabled! I fabricated information technology for co-workers and they loved information technology! I did have the advice of so many and did sub acini di pepe for the orzo, a bag of babe spinach for the escarole, broiled the meatballs ahead of fourth dimension, and added a modest boiled and diced craven breast. It was unbelievably good! I even did it all alee of time, kept things separated, and so put it all in the crock pot to heat through for tiffin. Cheers for the recipe Star!!!
x/09/2000
I establish this soup bland. Moreover, the amount of orzo the recipe asks for is excessive. If the soup is non eaten immediately the orzo absorbs all the liquid. The finish effect is anything merely a soup.
09/29/2002
YUM,YUM,YUM! I love soup, especially Italian Wedding Soup. This recipe is fantastic. My but trouble was that the orzo completely took over the pot by the time myself, love and guests were scooping out our seconds (and thirds). I doubled the recipe and the four of us didn't go out a drop left in the pot! Will definitely be making once again, and over again, and again... Thanks so much for sharing!
01/xiv/2006
Used basis turkey instead of beef...added more seasonings (and garlic pulverization)...and used a little less orzo. Turned out very good. Thank you for the post.
04/21/2010
Thanks to all the helpful reviews, nosotros loved this soup! I took the advice of others to use 6 cups chicken goop & 1 cup beef goop. I also added 1 clove minced garlic to the meatballs & used dried minced onion instead of onion pulverization. The meatballs are delicious! I broiled them (on parchment paper) at 350 for 20 minutes to get that dainty colour & get rid of some grease. Definitely good advice to go one/2 cup on the orzo (even this ended up soaking up well-nigh of the liquid, merely it was still pretty adept!) & cook information technology separately. I used one cup carrots & liked that amount. I also added 1/2 of an onion (chopped) & 1 clove minced garlic sauteed with the carrots before adding broth & meatballs to simmer. I only had a 10 oz box of frozen spinach and then I used that (added near the end of cooking) and it was skilful to go! The Hubster just loved this soup and he's a big fan of italian wedding soup, so that says a lot. Thanks for the recipe and all the great advice! Makes this a keeper! :)
01/10/2014
I did lots of tinkering, only nothing that changed the basic structure of the recipe. For the meatballs, a little less breadstuff crumbs, a little more than Parmesan, finely chopped onion rather than onion powder and the additions of a clove of minced garlic, a piffling parsley and 1/two tsp. salt. For the soup, HALF the amount of pasta however required that I add more than goop in the end. I love escarole, just frozen spinach is what I had available and information technology was an equally skillful substitute. Any pastina (little soup pasta) would work well in this soup and tonight I used stelline (pasta stars). Hubs and I enjoyed this very much and I can only imagine how much improve this volition be for luncheon tomorrow after the flavors take had a change to marry. Great!
02/23/2010
I made this last night using a 1lb of basis turkey for the meatballs. The other pocket-sized changes were to saute the ane cup carrots, one/2 cup onions and celery with a little olive oil first for about 6 minutes adding some white wine before adding 8 cups of chicken goop. I didn't accept escarole simply needed to utilize upwards some fresh spinach. Before serving I whisked 2 eggs with two Tbs of parmesan cheese stirred the soup in a round motion and streamed the egg mixture into the soup. Seasoned with a little bounding main salt and freshly ground pepper. Yummy!
07/15/2009
My kids love wedding soup. They grew upwards on information technology. My mother in law made this all the time when she had her own Italian eating house. A couple of suggestions, try boiling the meatballs in water start and then add together to the soup. It takes the grease right out. 2nd, boil your pasta separate but don't add together it until you are set to serve. Leave the pasta in a separate container and add it to your bowl as needed. Try adding a piddling olive oil to the pasta to keep information technology from sticking together while its in a separate container. Hope these work for yous!
01/07/2011
Easy & Delicious! I made a lot of alterations, but I think the base recipe would be fantastic as-is. Thanks Star! (ane) Used basis pork. (two) Broiled the meatballs at 350 for xx minutes. (iii) Increased the carrots. (four) Used spinach rather than escarole.
03/27/2007
Ordinarily, I am extremely studious and research all the recipes before I make them. Even so, since this ane had such loftier ratings, I decided to get for it. Unfortunately, I think I should take read the reviews beforehand. It is a good starter recipe. I can simply give this recipe 3 stars considering it needs to be modified to be tasty and restaraunt grade. First off, I decided to brand a double batch since I had a pound of sirloin and a bag each of infant spinach leaves and carrots. Like the bulk of the people say, even though the meatballs are nicely seasoned, the soup, overall is quite banal. To save the pot ... and dinner, I dissolved two big craven bouilion cubes (once again, for a DOUBLE batch) in a couple of ladles of the soup broth and stirred into the pot. Made a huge departure. Also, the pasta corporeality definitely needs to be cut back past half. I've got tons of leftovers. However, the pasta soaked up all the liquid. And so, instead of soup leftovers, I've got an extremely tasty pot of noodles, meatballs and veggies. Once again, that tin can be salvaged with more canned broth during the reheating process. Simply, realistically, it's way too much pasta. I, also, used spinach instead of escarole - just a personal perference ... but tasty nonetheless. My husband loved it ... and I will definitely get in again ... just with the changes I mentioned.
09/05/2003
Condolement food at it's best! I made this because my friend really likes the Campbell's version, and I thought she'd like to try this. I added an extra 16 ounce tin can of chicken broth, used fresh minced garlic in my meatballs and baked them earlier calculation to the goop. Broiling the meatballs makes them taste better and allows yous to drain off much of the grease that would terminate up in your soup. Acini di pepe pasta is very expert in this soup too. Taking the time to make a delicious pot of soup is so fulfilling. Try this, you lot'll like it!
02/08/2011
I made this for my boyfriend, and he loves it. The day before I fabricated this recipe, I made my own stock, and I used 4 cups of that stock with i cup of beefiness bouillon - I thought I grabbed a can of beef broth, but when I got it home it was craven. The flavour made by combining the broths is perfect! I used shredded carrots (so he'd eat them) and diced an onion for the soup. I did brownish my meatballs slightly before adding them to the broth, and cooked the orzo separately. So I used a few dishes to make it, but it is worth the extra clean upward! So good!
01/01/2011
This was smashing! As suggested past other users I used seven cups of broth (6 chicken and 1 beef) and I browned my meatballs in olive oil before adding them to the soup. The soup was not greasy at all and the flavour was amazing. I also used spinach every bit my green! Bang-up recipe, give thanks yous!
03/17/2012
I gave the original recipe four stars, as it's a pretty good base of operations. But upon reading other reviews I decided to make a few additions. Starting time, I made the meatballs carve up and used half ground beef and half ground pork (ane/4 of ea.). In addition to the other ingredients listed, I added dried oregano, salt and pepper to the meatballs. I too took the advice of other reviewers and cooked a one/two cup of orzo separately and added at the cease. I likewise did 4 cups of chicken broth, and ii cups of beef broth and used spinach in lieu of escarole because I couldn't find it at the grocery store. This is the process I used: First, I fabricated the meatballs, then in a large pot, I sauteed 1/4 cup of onion, 1 clove of minced garlic, and the 1/3 c. carrot in olive oil. I and so added and heated up the craven and beef broths and added the 2 cups of chopped (fresh) spinach. Meanwhile I was cooking the orzo and when information technology was done, I added information technology to the mix along with the cooked meatballs. I then simmered altogether for 10 minutes then served with garlic staff of life! YUM!
08/23/2002
The WORST Wedding Soup I've ever tasted!!! YUCK!
12/30/2010
So expert! I used i/2 footing turkey and 1/ii turkey sausage for the meatballs (doubled batch and froze one-half for later), baked at 350 for xx-thirty mins; and pre-cooked the 1/2 cup orzo before adding at the stop. Also added i c. beef broth and some thinly sliced celery. (Thank you, other reviewers!). Everyone loved it and I volition definitely make again.
08/12/2002
This is wonderful recipe, especially considering how fast and easy it is! I'm ordinarily someone who picks the dark-green things out of soup, merely i ate half the pot myself the night i made this, green things and all. The only adjustment i made based on other reviews was to cook the orzo separately to avert it sucking upwards all of the goop.
01/08/2011
use simply 1/ii cup if using acini de pep instead of orzo and 1 lb ground beef was too much. Use only 1/2 lb and make very tiny meatballs
x/07/2002
Delicious! I used v cans of low sodium craven broth and ane frozen box of spinach instead of the escarole. Cooked the frozen spinach in the boiling broth with the carrots and then added the raw meatballs....it came out perfect...great soup recipe!
01/29/2003
This was unbelievable! I doubled the recipe just only used i cup of orzo pasta (as opposed to 2) and I did cook it separately...it notwithstanding continued to aggrandize, but the taste is amend than any eating place wedding soup I have ever had! Great for a cold snowy night!
12/06/2001
The preparation time is brusk except for the making of the small-scale meatballs. I would suggest cooking the meatballs seperately in slightly salted h2o so as to be able to skim the frothy textile that is rendered from the meatballs. I would cook the pasta seperately also. I have fabricated this soup several times and find this method best for my liking. This is a fantastic soup. I used frozen spinach for the greens. Dan Z.
01/24/2011
Tasty but needed some additions. For the meatballs I did not add basil or onion powder, I chopped a small clove of garlic and 1 TBS chopped fresh parsley and added information technology to the meat I likewise added 3TBS bread crumbs and 2 TBS grated parm forth with the egg instead of what the recipe chosen for. In the pot for the broth I sauteed in olive oil 2 garlic cloves, 1/2 medium onion, and 2 medium carrots all chopped fine. I besides added some chopped anise because I didn't take celery on paw. then I added a box of Trader Joe Chicken Broth and about a cup of water, permit it come to a boil then added the meat balls. and permit it cook for almost fifteen minutes. I added 1/ii cup orzo and allow it simmer until the orzo was cooked, and finally a pocketbook if fresh spinach. I knew there would be no left overs which is why I cooked the pasta in the soup. I used lean chop meat and had no problem with the soup benig greasy at all. Good base of operations recipe, cheers for adding.
01/14/2003
YUM. Adept soup, I used spinach and acini de pepe as others had suggested. I cooked the pasta first to prevent absorbtion of all of the goop, and it worked out well for us. Thank you Star!
09/28/2009
I take been making this recipe since March 2008 when I found information technology here. I followed the recipe except that when making the meatballs I added more seasonings. I used garlic powder, a piffling seasoned table salt, and roasted garlic seasoning plus what the recipe called for. I also added crushed garlic and finely chopped onions to the goop. I read reviews that were lament well-nigh the soup being bland and they had cooked the meatballs seperately. Well yous threw away all the flavor. The meatballs MUST be cooked in the broth, it makes all the departure. Also, if you lot use a ground meat with piddling to no fat you won't have the same season because that is where is comes from. I use most by and large 85% basis beef. I have been asked for my recipe from and so many people I lost count and am e'er asked to bring information technology to events. I would requite this more than 5 stars if I could!
eleven/05/2006
This recipe is very shut to what my Italian grandma makes. I add one more matter, just like grandma: but minutes before you serve the soup, beat a couple of eggs w/ some grated parmesan, and so whisk mixture into the soup. This makes it a bit more flavorful and rich.
09/05/2002
This recipe is admittedly WONDERFUL! I fabricated it subsequently visiting a local Italian food restaurant and wanting to indistinguishable what they had fabricated. This is 10 times better! The meatball mixture makes more than enough meatballs but equally I am a veggie lover -- I doubled the amount of veggies put into the mix. I give this one an enthuiastic two thumbs up.
04/08/2009
Wow, I can't believe I forgot to review this recipe! I made this for a church building function a couple weeks ago (doubling the recipe) and people were scraping the bottom of my crock pot to become the last little $.25 out! I substituted ground turkey for the basis beefiness considering nosotros don't eat footing beef. I too substituted spinach for the escarole, as the recipe description suggested was possible. Lastly, to get in a picayune more authentic, I used acini di pepe (tiny assurance of pasta) instead of orzo. The but bad role about this recipe is the time information technology takes to roll all those tiny meatballs, only when people scrape the bottom of the pot because it's so good, it makes it worth the endeavor. Thanks for an crawly recipe!
04/22/2002
I, too, am from Rhode Island. I take tried many recipes to compare to the wedding ceremony soups that are so popular hither. This, by far, is the best. I think the meatballs could use a little pizazz so I add a dash of Heinz 57 Steak Sauce to the meatballs, just I would not change one other thing!
11/09/2006
My husband actually said this was good before I even asked! As other reviewers recommended, I added beef stock, sauteed the carrots with onion beforehand, and browned the meatballs first (I cheated and used frozen meatballs). I also cut the orzo to three/4 cup partly because that's all I had and partly because I added more stock to the soup after throwing in a couple of potatoes in the showtime. The potatoes may not exist traditional for the soup, but they were lurking in my fridge. Thank you so much for sharing! This was the taste I've been looking for for a long time. Now I know that greenish stuff in the soup I loved so much is escarole!
12/04/2002
I didn't care for this recipe. The orzo took control of the recipe. Information technology calls for too much. At that place was also something that I didn't intendance for in the meatballs, just I couldn't figure out what. My daughter did enjoy it though.
10/17/2002
Without a incertitude, this is wonderful, and I'm not even Italian. The offset time I made this I used store bought frozen meatballs, and DO Non MAKE THE SAME Fault!
11/04/2003
Great authentic recipe. I go heavy on the grated cheese, calculation romano cheese also. Prior to serving, add a lightly beaten egg to soup. The actress egg and cheese boosts the flavor and nutritional value.
08/28/2002
My family really enjoyed this soup. I couldn't notice escarole and then I subbed with spinach. I also used acini pepe pasta instead of the orzo.
12/20/2010
This was absolutely SLPENDID! My boyfriend and I had never made wedding ceremony soup. He is crazy italian so he doctored u the meatballs with extra cheese, breadcrumbs, garlic powder, basil and some oregano. All the same the stated corporeality of egg and meat, yet. They were DELICIOUS! Other than that, followed the recipe to a "t". The only other changes that I think I will do next fourth dimension is to add a bunch of onion (personal preference) every bit well as perhaps some ground oregano, basil, and table salt and pepper to taste to the broth itself only to liven it up a tad. Regardless, great recipe. Thank you!
03/fourteen/2006
This recipe was a Hitting with my church! I scaled the recipe to 150 servings and made it two days in accelerate, saving the pasta for right before we served the soup. Instead of using broth, I bought jars of base of operations. Worked out perfectly. We made the meatballs with a melon baller for uniformity. I eyeballed a lot of stuff at the cease since I had a hard time with the scaling but it came out so good and a calendar week subsequently people are still talking about it! And I gave 100% of the credit to allrecipes.com!
02/28/2008
I dear soup, and later on making my own, I will never be able to eat the stuff from a tin again! This soup was excellent! Based upon other reviews, I doubled the meat so I'd have a lot of meatballs, and added extra broth. I tried browning the meatballs before tossing them in with everything else, but may not do that adjacent fourth dimension (only to compare). I never measure out veggies that I cutting up for soup, and probably ended up with more the recipe called for. Really didn't change much: some garlic and onion pulverisation in the meatball mix, and a lilliputian ocean salt and fresh ground pepper added to the broth. I have already made this twice, and plan on making information technology frequently in the future!
01/xx/2012
Amazing, didn't accept all the veggies mentioned, and I sauteed everything even my spices before putting it in the soup. thank you for sharing
02/16/2011
This was very good. I changed a couple of things to requite it a light but flavorful taste. I double the recipe to feed our family of vi. to make the meatballs I used 1 i/2 lbs ground turkey, 1/3 cup bread crumbs, two eggs, ane/4 cup parma cheese. I added the meatballs to the boiling broth that was 10 cups depression sodium Craven broth and ii cups beef Stock. Along with meatballs I added the carrots, onions, and i stalk of celery, chopped. after viii minutes, I added 14 oz of Fresh Spinach, chopped, and 1/2 cup parma cheese, and 1 loving cup orzo pasta and cooked for some other ten minutes. I was perfect! :) Cheers for this keen start to a wonderful soup!
10/07/2007
This is ane recipe I wish I hadn't followed the advice of beau reviewers! Per prior reviewers, I used 1 lb basis beefiness and made the mini meatballs using my favorite meatloaf/brawl recipe (minced onion, italian seasonings, garlic salt, worchestshire sauce, milk, egg, bread crumbs), used 8 cans of broth (7 chicken, 1 beef), 2 bags of spinach (ane babe, 1 regular), shredded carrots, and i C ancini de pepe pasta. The soup tastes great, simply I realized I actually prefer a blander Italian Wedding Soup. I will make again, just this fourth dimension I will follow the original recipe w/a blander meatball and all chicken broth. I will as well utilise more spinach side by side time (and chop it before adding it to the soup). Thanks for a great recipe!
06/22/2002
This soup was excellent. Modified the recipe by using Acini de Pepe and omitted the carrots. Had to add some more than Craven Broth afterward the pasta absorbed the original vi cups. Very Good!! Defintely will make again.
05/02/2011
Changes I made: baked mini turkey meatballs in 350 oven for 15 min, added spinach instead of escarole, sautéed onion, garlic, carrot and celery in pot before adding stock, and used tiny star pasta instead of orzo. Succulent and a family unit favorite!
01/28/2012
I'm commonly so disappointed when I brand a soup, somehow I just don't like it as much as when I have it at a restaurant, but this was bang-up and pretty simple to make. I substituted ground chicken for beefiness since that's the way I've always had it and used acini de pepe rather than orzo. Also cooked the pasta separately as other reviewers have mentioned. Other than that I stuck to the recipe as written and this was a actually overnice soup. Simply added some black pepper and sprinkled some pecorino romano on top when serving. Volition definitely make over again. The trivial meatballs are kind of fun to make!
01/08/2012
This recipe was a really practiced start, but with some tweaks it made the best soup I've ever had. Instead of hamburger meatballs, I felt sausage would add more than flavor so I bought a tray of sausages and removed them from the casing. I so rolled the meat into balls and browned them and patted them dry to remove most of the fatty. For stock, if you don't have any homemade I like to used 6 cups of water and two Knorr Homestyle Stock jelly cubes. I then season with onion powder, garlic salt and salt/pepper to taste. Finally, I apply frozen spinach instead of escarole, and small bowtie pasta instead of orzo. I cook the pasta before paw and then it doesn't soak up all of the stock and add the spinach to the boiling stock to thaw.
eleven/05/2005
Splendid! I used acini di pepe pasta instead of orzo for a more traditional soup, and frozen chopped spinach instead of escarole. This is definitely a keeper and so easy! Cheers for the recipe.
01/twenty/2011
fantabulous!
01/04/2007
My husband and I roughshod in dearest with Italian Wedding ceremony Soup made at a identify in Florida called Doubles. This was very close to that same recipe! I did as the other raters suggested and used less pasta and more than broth. The orzo absorbed all of the goop the next twenty-four hour period (leftovers). Next time I volition add about 7-8 cups of broth (6 cups craven and 2 cups beef) and more than carrots. Celery would also exist a great addition. Overall, this is a wonderful recipe!
12/17/2010
Wonderful!!! The only matter I practice dissimilar is melt the meatballs prior to putting in the soup. I either broil them on a cookie sheet in the oven (keeps them in the best shape) or brown in a pocket-size amount of oil in the pan I later cook the soup in.
02/14/2010
I read the reviews first and made with the post-obit changes. Doubled the carrot, halved the pasta (cooked it first), and used half beef and half chicken broth. I likewise browned the meatballs in a pan first. It was quite practiced, needed a chip of salt and could use more broth. However I used penne pasta, couldn't observe orzo, and I used 1.5 cups (recipe would take been three cups) and this was quite a bit of pasta, I could have used less but the shape of penne takes a lot of room. I besides used a third of a pack of frozen spinach, which was perfect.
02/28/2008
I dear soup, and after making my own, I will never exist able to eat the stuff from a can again! This soup was excellent! Based upon other reviews, I doubled the meat so I'd have a lot of meatballs, and added extra broth. I tried browning the meatballs before tossing them in with everything else, but may non practise that next time (simply to compare). I never measure veggies that I cut upwardly for soup, and probably concluded up with more than the recipe called for. Really didn't change much: some garlic and onion powder in the meatball mix, and a piddling body of water salt and fresh basis pepper added to the broth. I have already made this twice, and program on making it frequently in the hereafter!
08/28/2008
I am giving this 5 stars for ane(taste, 2(depression sodium, 3(few ingredients, 4(ease in preparation and 5( BECAUSE WE LOVED IT!!! Made it on a chilly, rainy mean solar day and it was so comforting. Will brand information technology over again and again. (And nosotros are not Italians, merely what's not to honey virtually Italian cuisine?)
01/08/2003
This was first-class! I just finished this for dinner and I am very satisfied. Besides the wonderful flavors mixed in the soup, I like the fact that it has your veggies, meat, and carbs all in one dish! As per another reviewer, I also baked the meatballs at 350 for 25 min., and they came out fine, except I would say to lightly grease the pan you use, as they tend to stick. You could also get away with blistering them a infinitesimal or two shorter. I didn't add these to the soup while cooking, merely when served. Cheers for the swell recipe! Oh, and I also used spinach, orzo (half of what's called for), and added garlic pulverisation to the meatballs.
01/20/2011
Definitely cut downwards on the amount of Orzo pasta called for.....and Exercise cook the pasta separately....otherwise information technology easily overcooks and soaks up a lot of the liquid in the soup pot. Otherwise a very expert recipe
05/23/2011
Actually succulent soup! I followed other reviewers' suggestions and baked the mini-meatballs on a parchment-lined blistering canvass for around 18 minutes at 375 degrees. I'm glad I did - I can't imagine the texture of the meatballs had I boiled them with the broth. I used ii boxes of chicken broth and about 1/2 can beef broth (eight cups full?). I served the soup with sourdough bread, which was first-class for dipping!
xi/01/2005
I love Italian Hymeneals Soup. I never fabricated it myself before but this is simply and then like shooting fish in a barrel. I added some garlic pulverization to the meatballs, I think they would be fine without it. Also I found this to exist a bit salty side by side time I will use a couple cans of low sodium broth. This is keen soup!
06/24/2004
I love this soup served at italian restaurants, I also substitued the Escarole with fresh babe spinach leaves, finely chopped. I establish that 5 three/4 cups of chicken broth was not quite enough, then I added another 3 cups. I used Acini Di Pepe noodles instead of the orzo pasta, the orzo reminded me too much similar white rice.Other then that it has a groovy taste.
02/23/2011
Outstanding! The but change I made was to use fresh spinach instead of escarole. I served this with homemade dinner rolls. YUM!!!
09/14/2011
Love this soup. I use 3/4 cups pasta and frozen spinach instead of escarole.
10/20/2003
All I can say is "excellent!" This soup recipe was crawly. I took some of the advice of the other reviewers and used spaghetti noodles broken into 3'south because that is how the Spaghetti warehouse serves information technology. I too brought a pack of that precooked roasted craven and cut the strips into cubes. The results were but awesome. My son loved it so much that we ate it all in only ii days. The next time I make information technology I will add together a few more cups of broth, considering it wasn't plenty and I will make a bigger batch so information technology will concluding about three or 4 days. Thank you, Thank you, Give thanks you for sharing that recipe.
02/26/2011
It is a common misconception that this is a soup traditionally served at Italian weddings. Information technology actually gets its name from the "wedlock" of leafy vegetables and meat. I look frontward to trying this recipe, which looks delicious.
01/16/2008
Very good soup! This is very similar to my recipe for Italian Wedding ceremony soup, merely I like these meatballs better, although I did substitute footing turkey. To those who institute information technology a piffling banal - do non pre-cook the meatballs. Let them cook in the boiling soup and then the spices will season the broth. I brand my meatballs smaller using virtually 1 tsp. per meatball and I utilise acini de pepi pasta (tiny ball shape) instead of the orzo. Sometimes I but use ground pork sausage for the meatballs wehn I am in a hurry.
x/21/2007
I likewise added a chopped onion and sauteed it with the carrots in olive oil at the start. Added the broth (low sodium) - three cans of chicken, 1 of beef. Initially institute the meatballs to be banal. Next time I fabricated information technology I squeezed the pork mixture out of the casings - used sweet italian sausage - and formed it into meatballs. Browned the meatballs before adding to the soup. Also cooked the pasta before adding - ane/two loving cup acini di pepe - and added at the end. Merely perfect and lesss time-consuming.
05/15/2006
YUMMY, Fast and very simple to make. My hubby is 100% Italian and says that this tastes virtually like his mom made for him as a boy. I have fabricated this recipe a few times now and it is always expert. I have tried using pre-made turkey meatballs (for a more weight watchers friendly meal) and it is still v stars in my book.
12/30/2013
I take made this soup many many times and my family unit loves it! The only matter i would recommend is to stick to the recipe as far as the instructions go. Some people hither recommend BAKING the meatballs thus effectively removing whatsoever beef flavor from the soup and and so ADDING beefiness broth! If y'all melt your meatballs in the soup yous will get that beef flavor as they release the flavor when they cook. Likewise, I add 1/two loving cup of pasta and cook it in the soup. I does absorb the liquid somewhat but i like that "cooked in the broth" flavor of my pasta. I simply plough the soup off after nigh 5 minutes of cooking when the pasta is not done nonetheless. After information technology sits for 10-15 minutes, it gets done just non mushy.
02/18/2002
This soup was really good. I used a little less than one/two loving cup of the pasta later reading all of the reviews and information technology turned out very proficient. I did end up adding some salt and fresh basis pepper for more taste to the broth, but that was but my preference. I highly recommend putting the parmesan cheese on superlative earlier eating. If you have fresh grated cheese, fifty-fifty better.
04/fourteen/2012
So wonderfull. Made ths today as information technology was a rainy day. Only change was I subbed spinach as I did not have escarole on hand. All the same deliscious. Froze the leftovers. Looking foward to eating the leftovers at time to come lunches.
04/fourteen/2006
This was really good! Unfortuately, I forgot to add the orzo, but it was nonetheless really skillful. I will make once again with the orzo. I also browned my meatballs before i added them to the soup. I did not add the escarole either; when I got to the store and saw what information technology looked like, I was non as well sure about adding a lettuce blazon veggie to my soup. I made it with "Italian Grilled Cheese Sandwiches"(from this site). The combo was awesome together.
03/22/2012
Perfect on a dank day! Keen taste! I was defective some ingredients, so I used regular egg noddles and it was wonderful
08/13/2002
I might exist partial to this, merely I wanted to allow you lot all know that this soup (If prepared correctly) is the best I've seen however. And I'k sure there are better ones out there now. Merely as for me I give this soup , Two Thumbs-Up!
02/08/2006
This is an splendid soup and so like shooting fish in a barrel. I practise brown the meatballs first in the soup pot, remove them and saute the carrot (personal preference) I think this step adds flavor to the soup.
02/fifteen/2009
My husband said I got this soup bang on. Used extra lean ground turkey for the meatballs and raw minced onion instead of onion powder. To soak up the extra liquid, I added probably a one/ii loving cup breadcrumbs. I rolled the meatballs to 1/3" size for our toddler. Every bit others suggested, I increased the amount of diced carrots to two large carrots and added 2 stalks diced celery and green onion. The stock was homemade beef and chicken carve up 50-50. I used baby spinach instead of escarole and poured the soup over rice since we didn't have pasta. This was quick to brand, comforting, and tasty.
11/xiii/2006
yummm...talk about comfort food! Who doesn't love meatballs? And soup with meatballs - fabuloso! It'southward non quite a five star meal simply a darn adept regular family meal. That beingness said I did a few things different. I baked my meatballs a little first - I was likewise scared to just throw them in, I was sure I would stir the pot and end up with ane big meatball stuck to the spoon. This also helped get rid of the excess fatty. I fried some onions and celery in the soup pan so added the stock just considering that's the way mamma ever started a soup. Sheer yumminess will add together to my box =) Oh...one more thing, I noticed some of you reviewers added wisked eggs to the soup and I figured what the heck and gave information technology a try...it ended up looking like footling bits of shredded egg, kinda weird, what'southward your hush-hush to the eggs??
10/23/2008
This was a great soup! I have ever tried the canned versions from grocery stores. Fresh and homemade ever wins out. I establish using fresh basil, coarsely chopped, works nicely. Only to clear up whatsoever confusion, the origin of the proper name in fact has nothing to do with Italian weddings: the term 'wedding soup' is a mistranslation of the Italian language, minestra maritata, which is a reference to the fact that green vegetables and meats become well together.
06/05/2006
I love this recipe it's and then authentic. I do utilize ext lean ground turkey instead.
11/xiv/2005
Great recipe. I added a little celery and added escarole at the end and cooked until tender. I also used ancini di pepe instead of orzo. If y'all ready this in advance you lot might want to have some extra chicken goop on hand or use a little less pasta. The pasta actually sucks upwards the broth after information technology sits in the refrigerator overnight.
12/22/2010
It was good soup, but after all the work of making meatballs and pasta, what I really wanted was spaghetti and meatballs, non soup. Besides much labor when other soups are just as good merely less work.
04/12/2002
This was really bad. The meatballs were bad. The soup tasted salty. Sorry but I will not be making this once more.
11/28/2010
Not quite equally skillful as some that I've had, but good nonetheless and very easy to make. I did modify the recipe a chip, following a combination of suggestions from other reviewers. I broiled the meatballs at 350 for about fifteen minutes and cooked the orzo separately. I then sauted some garlic, onion and the carrots in olive oil before adding the stock and all the other ingredients. Got lots of compliments!
12/25/2011
The soup was a hit! everyone loved it and wants the recipe!! Concluded up following everyone's suggestions i. used 6 cups chicken goop and i cup beef broth 2. for the meatballs used half pork and half beef and also cooked them before i put them in the soup iii. but used 1/2 cup of stelline pasta and cooked it earlier putting in the soup 4. concluded up cooking on low in my dutch oven for about five hours to really build the flavor
03/21/2009
I used spinach instead of escarole, pre-cooked the meatballs in a frying pan until aureate dark-brown, and then threw everything in the slow cooker to simmer. Succulent!
01/08/2007
FANTASTIC! One of the best soup recipes that I accept tried on this website. I substituted spinach in place of the escarole, rice instead of the orzo pasta and reduced the liquid while cooking, since I don't like besides much in my soups.
10/19/2010
1/2 pound italian sausage 2 tbsp bread crumbs two tbsp parmesan cheese 1 tsp stale basil iii/4-1tsp onion pulverization 3/3 tsp garlic powder mix to a higher place and ringlet into 1/2 inch balls vi cups chicken goop ane one/2 cups pasta 2 carrots peeled into shavings i/ii cup diced light-green onion one/2 to 3/4 cup roughly chopped italian parsley
03/29/2011
I am actually enjoying this soup. I doubled the recipe, but did non double the orzo. As well, I used homemade beef broth in identify of the craven goop and I did bake my meatballs (400 degrees for ~15 minutes) and just added them to the soup at the stop.
05/17/2006
This was fantastic! Changes: I baked the meatballs at 350, covered, for 20 minutes before adding them to the soup, used bagged baby spinach instead of the escarole, and some tiny pasta in identify of the orzo, as I couldn't find any. This is a great recipe and I will definitely employ it over again. Thanks!
06/13/2011
Nosotros idea this soup was pretty expert, simply the meatballs were tasteless. They definitely would have benefitted from some table salt and maybe some garlic. The parmesan flavor wasn't noticeable at all (and I used grated reggiano parmesan) and I think I'd add more of that the next time. I substituted fresh spinach for the escarole considering that'due south what I had on hand, but otherwise followed the recipe.
03/04/2003
When my aunt's fancy Italian grocery store was out of this soup, I jumped at the opportunity to make such a high-rated recipe. I, also, used the Acine di Pepe and spinach. Other than that, I followed this recipe exactly. Since I had to transport this soup, I cooked the pasta separately and put it into a freezer bag to add when the soup was to exist served. It couldn't have turned out more perfect! My aunt thought information technology was amend than the Italian store and my Grandmother loved it, too. My blood brother even called today to say how impressed he was with this soup. This was my first time making soup and I WILL be making this again. Thank you for sharing your recipe!
01/27/2009
I made this pretty much a stated in the recipe. Hard to charge per unit it if yous totally changing information technology effectually. the only thing I did unlike was substituting Italian seasoning in the meatballs for the dried basil, which I didn't take. I added the orzo correct to the soup as stated and it did non modify the broth one chip. It is still a nice clear thin broth. I love this soup and volition make it over again. The just reason I did non give it 5 stars is because I used a different herb in the meatballs.
10/13/2011
Yum! This is merely fantastic. I must admit, I did not anticipate this to be every bit good as it actually was. I expected a decent soup, but what my hubs and I ate this evening far exceeded that. Fall conditions is finally here (the temp dropped from the loftier lxx'due south to the depression 60's overnight). Steaming bowls of soup warmed us upwardly on this chilly day. :) To be off-white, I must disembalm that I made several changes, some to accommodate my / our tastes and one completely by blow. Because I mistakenly thawed ground chicken, I used that instead of beefiness. I as well upped the breadcrumbs / cheese by a couple T due to my mixture beingness too mushy to form meatballs (with my change, I had no problems). I added a xiv.5 oz. tin can of beef broth since many reviews susggested information technology gave this soup the "oomph" information technology seemed to be lacking. I also added a couple of sliced green onions because I had them on hand. My final modify was to sub acini di pepe pasta for orzo and boil information technology separately, and so add to our soup - and I'm glad I did. NOTE: There is no need to bake or brown your MB's first. My hubs usually comments when I skip this step, but he and I both agreed that this was just not necessary. Served with a crusty loaf of Italian bread, this was a delicious and uncomplicated meal. Thanks for sharing Star! :-)
09/24/2014
this is delicous! I made today,because its a rainy day hither. I have to say this>>it is the same recipe that is made by Jo marie in " Love letters" by Debbie Macomber ---I went to her web site and institute the recipe. Information technology has less pasta & I'm glad I employ less -- i/2 cup is enough. I used a mixture of greens,celery & fresh onion -browned my meatballs, and so put in goop with all the other veg.I precooked the pasta in goop and added last and added one tin can of beef goop afterwards reading all the reviews-- a new favorite to make over again!
01/29/2007
this was so piece of cake to make and its tastes wonderful. We used turkey burger and spinach instead of ground beefiness and escarole. merely still, it was awesome!
01/30/2009
Fantabulous soup. I like more vegies in my soup so I added extra carrots, celery & onions. I made my meatballs with ground Turkey(Less fat) & used Kale and acini di pepe pasta. Got rave reviews at my house. I froze some before adding the pasta, turned out great!
05/19/2002
this recipie is improve than any italian nuptials soup I have had at Italian restaurants!!!!
04/05/2002
I used 7 cups of chicken broth - I also doubled the meat and halved the orzo -- I satueed 1/3 loving cup of onions and a ane/three cup of zucchini in a pan w/ chopped garlic and a flake of olive oil and added it to the soup as well, plus 1/3 loving cup of chopped celery. Delicious!! My hubby loved information technology!
04/11/2008
this is a very skilful soup. I added a few finely chopped onions to my meatballs rather than the onion powder.
Source: https://www.allrecipes.com/recipe/13024/italian-wedding-soup-i/
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