Mama's Italian Wedding Soup Recipe
Tiny meatballs made of ground beef, beaten egg, bread crumbs, and parmesan are combined with spinach, carrot, and pasta for this delicious Italian soup. No wedding required!
This is my variation of a standard recipe. I like fresh basil and a little lemon rind, so those are basically my only changes. This is a quick and easy soup with flavors that impress all.
Make a little extra to send on the honeymoon! This lovely soup combines extra lean ground beef made into meatballs with thinly sliced escarole or spinach, orzo macaroni, and finely chopped carrot.
This is an excellent soup. I tried this once in an Italian restaurant and loved it and this was just as good if not better. I used Orzo pasta, nice and small, and added 1 clove of garlic to meatballs. Quick, easy and delicious meal. Definitely 5 stars.
Beef meatballs, or albondigas, are simmered with lots of fresh vegetables in this old-fashioned soup that's perfect for a cold, rainy day.
This is an absolute wonderful recipe. I don't normally like any soup (chicken broth based) This one however I loved. My Grandfather whom was born in Italy would roll over in his grave and say, God Bless you Brenda for always keeping up with traditional Italian Foods. I made it this Mother's Day Weekend and my Momma, who's 80 years old and Italian of course like Gramps, was quite impressed. Being a diabetic she was happy with a soup that was nutritious and delicious! My Dad 83 years of age, loved it also. He has some peptic problems and this was gentle on his tummy. I pretty much followed this to the T, but I did add some fresh mushrooms,as well all my spices & onions & carrots where fresh from my garden! This is a keeper and I'm making it again this weekend so I can have some to bring for my lunches and also to my Mom & Dads! Thanks!!!!!
Beef broth works here too. Club House brand Parmesan & Herbs one-step seasoning (3 TBs) along with the 2 eggs & bread crumbs works like a charm. Instead of lumpy onion bits (or basil) inside the balls, sauté and add onions to the broth along with the un-sautéed carrots. Shape meat into a "rope", cutting the rope into segments, then roll a bunch of the segments at once with your hand pressed against the counter, on parchment, for easy cleanup. And for heavens sake, sauté them prior to adding to the soup! Yummy cheese balls: beat an egg and add enough Parmesan to form a stiff ball. Make them small - about grape size - bc they expand. Drop into soup at the end, to avoid overcooking. Always make more of these rather than less. Pickled eggs make a perfect side.