Italian Wedding Soup

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The latese Cook's Illustrated discusses this. They say that broth is more seasoned than stock, but stock has more chicken flavor. They recommend using broth for soup and othe recipes where the liquid doesn't reduce much. They recommend using stock for gravies, sauces etc. where the liquid reduces a lot for a richer meat taste.

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I have not made the soup yet, but I made a double batch of the meatballs for my toddler. They are very, very good. I could not find uncooked chicken sausage (and I live in a major city, so it must be hard to come by. I used a fully cooked chicken, garlic and herb sausage instead. I removed the casings and ground it in my food processor. That seems to have worked great. I also added a pinch of red pepper flakes for a little kick. I only used parm cheese because I had it on hand. They are very tasty and freeze well. I did cut back on the baking time about 5 minutes because the sausage is pre-cooked and I didn't want the meatballs to be dry. All in all a very good meatball and very easy to prepare!

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I made Italian Wedding soup recently from an Everyday Food Magazine recipe... it was good... but after seeing the tail end of Ina's show recently, I knew I had to try hers. So glad that I did. There were a few things I did different based on cost and availability. First, I used an apple/chicken sausage that was actually already fully cooked, but it worked out just fine.... you just have to take extra care to chopped it up fine and remove the casing. I also do not have time to make my own homemade chicken stock -- Sorry Ina-- and I find that buying 10 cups worth of stock can be expensive. So, I used "Better than Bouillon" chicken base as it has the best flavor of any of the condensed stock flavoring that I have found. I also used escarole in place of the spinach since this is what the other version of soup requested, and every since using escarole, I could not wait to use it in something again. I just love the flavor and texture of it. So... make this soup. I will be making this again and again for sure.... and I can not say that for many recipes.

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I had tried the Giada version and wasnt overly thrilled with the results but happened to catch this episode and was excited to give it another try. I loved it. The meatballs were easy to make and the ingredients easy to find in my grocery store. I did not alter the original recipe at all. I did not add the spinach to the pot but into each bowl before I ladeled the soup in. My toddler ate it up and this will be a winter staple

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This was delicious! My local market did not have ground chicken so I used ground turkey breast instead and I also used a Sicilian flavored chicken sausage. As with any recipe I taste and adjust accordingly. I put a minced clove of garlic in the broth and only used 1/2 of the spinach. My Husband and kids loved this soup (my one year gobbled up a whole meatball! This recipe is a keeper. And Ina is a doll!

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After watching this episode, my husband and I were anxious to try this soup. We were mildly disappointed. The broth had a weak, almost bitter flavor. The meatballs added a lot of punch, but that seemed to be the only part we liked. I will not be making this again. :(

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After watching the show on Sunday I had to make this soup! I used the home-made stock according to Ina's recipe. I couldn't find the chicken sausage in the supermarket, so I doubled the amount of ground chicken, and spiced it up with red pepper flakes, paprika, dried oregano and basil. I had to band my husband from the kitchen as he couldn't stop eating the meatballs, and I was afraid we would not have enough for the soup! : The soup is even better the next day. Thank you Ina for another wonderful recipe!

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I watched Ina make this soup and decided to try it. Yum! It was so very good. I made a few modifications. The only chicken sausage that I could find was one made with sun-dried tomatoes so I mixed it in with the ground chicken. I only used 1 minced glove of garlic since the sausage had garlic in it.I baked the meatballs and what a great flavor they had. I substituted escarole for the spinach and added a piece if parmesan cheese rind to the soup. The soup was terrific and I will definitely make it again for a dinner party. Thanks Ina for a great recipe.
Phyllis

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I made this soup for dinner tonight and it was a big hit! I've never made Italian Wedding Soup before, but this looked too good to resist. I made the meatballs earlier in the day and they were easy. I couldn't find fresh chicken sausage (uncooked so I bought some cooked 'Italian style' chicken sausages. I took the casings off and they worked fine! The meatballs were excellent.

I also couldn't find any small pasta (very irritating! and so I just used orzo. No one had posted anything about this so I wanted to so people know orzo works just fine! Very good. Tossed my pre-made meatballs in and this soup took 20 minutes tops. Perfect for weeknight dinner!

One other note. I did not add the spinach to the main pot, I just put the leaves in the soup bowls and ladled the soup over. This way we can have leftovers without mushy spinach. I'll just add more tomorrow after I heat up the soup. Another great Ina recipe!

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My market had both chicken stock and chicken broth. Would the chicken stock add more flavor? I've only used broth in the past for all my soups. Thanks.