Italian Wedding Soup

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This might be the best thing I have ever made! I shared with 2 friends and they LOVED it! We've all made this Italian Wedding Soup recipe multiple times! LOVE IT!

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This is a great soup. I made it by the instructions and loved it. Then, I got lazy and bought frozen Italian meat balls. HUGE mistake. Making the meat balls and cooking them in the broth is probably the most important step. The soup was ok but did not have the velvet mouth feel and the flavor of the original. Please learn from my mistake and go through the ordeal of making the meat balls....it is worth the labor and time.

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I love Giada but this soup was just so so. The flavor was lacking and one dimensional. It felt like it was missing something...

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Delicious and simple. Make your own stock with apiece of Parmesan cheese rind in the pot as it simmers. Adds great depth and flavor.

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Made this for dinner last night. My husband was hooked!! Fabulous!! I couldn't find any good endive or escarole, so I put some fresh spinach in the bowl along with some cooked ditilini, then poured the soup over. The spinach wilted perfectly, and the pasta added just a little more heartiness. Next time I'll try using beef and sausage for a little extra flavor. This will be my go-to, quick soup recipe from now on.

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Just made...WONDERFUL SOUP! It was so easy, pretty quick and of course very tasty. I will have to try adding carrots next time. Yummy!

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So easy to make and so delicious! I made this using the small meatballs that you can find at Trader Joe's. Put them on some parchment paper and baked them. Added them to soup and they were fab! I also use spinach and some chopped carrots. Family favorite!

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I always disliked Italian Wedding Soup until I had it one time at the Italian restaurant my sister-in-law had her rehearsal dinner. The picture on here looked identical to how the restaurants was so I thought I would give it a try. IT IS AMAZING! Almost an identical match if not spot on. The first time I made it I used leftover turkey stock from Thanksgiving and the second time was a combination or turkey and chicken stock. I also added a peeled and julienned carrot. It's delicious. I can't wait to make it again!

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This is a very lovely, authentic soup! To all those commenting on the meatballs being difficult to make, try this...make your regular (egg sized meatballs, fry in extra virgin olive oil (or bake if you prefer, then just break them into the sizes you like! I prefer them this way, but I'm a texture fan:

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Just finished making a pot of this and had a sample bowl - excellent, just what I'd hoped for. I couldn't decide to try this recipe or Ina Garten's so I just started with the usual base of onion, carrot and celery like Ina's calls for, then followed the rest of this recipe. A little time consuming, but what good soup isn't? The egg/parm mixture at the end was easy and adds an authentic touch. Also added some mild italian sausage to the meatball mixture which I figured would help avoid blandness. Success!