My family loves Italian Wedding Soup, but it takes so much work the way my Nonna made it, I usually only make it twice a year. This recipe has changed our lives because it simplifies the whole process! Use a high quality chicken broth as it is a key ingredient. In the last 5 minutes, add a mixture of 1/2 cup grated parmesan cheese and 2 beaten eggs. This will cook and float on the top. This adds something authentic to the recipe. I will eliminate the carrots next time as my "connoisseur" family suggested this. You can substitute acini di pepe or orzo pasta for the seashell pasta.
To match my grandmother's recipe, here is how I made the meatballs which is very similar to Laiena's version:
- 1 pound lean ground beef
- 2 eggs, beaten
- 1 cup Italian bread crumbs
- 2 T grated parmesan cheese
- 1/4 cup water
- 1 tablespoon dried parsley (or double if fresh)
- 2 gloves of minced for pressed garlic
- 1 teaspoon salt
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My family loves Italian Wedding Soup, but it takes so much work the way my Nonna made it, I...