Italian Wedding Soup

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Love it. I've made this probably ten times in the last 6 months. My husband demands this dish, and he rarely makes requests.

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Just made this, OMG - Delish!!! Ina has done it again!!! I did add a rind of parmigiano regiano to the homemade stock while it was simmering with the veggies, did not add the dill at the end, and used kale instead of spinach. Note: I cooked the pasta separate, and added to each bowl. I will definitely be making this again. The meatballs were so good, I will make a double batch next time and freeze half - they would be great as an appetizer too!

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This was the best soup ever!!! I will definitely make it again....I've even thought of premaking and freezing the meatballs to make it even simpler to throw together.

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This is the best IWS recipe that I have ever tried. I did not use the sausage nor wine, because I did not have any. I also pressed a few garlic cloves into the ground meat, and used garlic and herb bread crumbs, not plain. The meatballs came out delicious! My picky eaters, 7 and 4, loved the soup!!!!!!!

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I loved this recipe - I bought the mini meatballs at the local Italian market (almost 1# of meatballs (Labriola's in Pittsburgh. ( never have good luck making meatballs and their meatballs are to die for. I used two boxes of chicken stock and one box of chicken broth. I chopped baby carrots (almost a whole bag and 4 stocks of celery and 1 medium onion. I used Anellini #71 pasta that I bought at Labriola's as well. I haven't even added the spinach yet and it is already wonderful. I have enough to make it again - I will real soon.

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Love the meatballs!!

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My family LOVED this recipe! Used ground chicken and sweet turkey sausage for the meatballs - incredible. Will be my new go-to recipe for meatballs!

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I love this soup. It's hearty, and quick to make. Easy to adapt, too, depending on the greens or the meat.

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Simply delicious! Easy to make. Hearty and nutritious.

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This soup is delicious. I've made it a few times and it's consistently good. This is a hearty soup that makes a great meal on its own. I use canned stock and typically use half low sodium/half regular... it ends up being the perfect amount of salt. My only recommendation is to use an additional 4 cups of stock. Depending on what pasta you use, it soaks up a lot of liquid. I end up with 10 substantial servings.