Italian wedding soup from Once Upon a Chef: Weekend/Weeknight: 70 Quick-Fix Weeknight Dinners + 30 Luscious Weekend Recipes (page 239) by Jennifer Segal

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Notes about this recipe

  • julesamomof2 on December 11, 2024

    This recipe appears to be a fairly classic version of Italian wedding soup. I did a bit of a mashup with Ina Garten's recipe using ground chicken and italian chicken sausage for a lighter dish. Made for a substantial main course soup with the meatballs,pasta, and vegetables. My only caution is the leftovers were only so-so due the swelled pasta.

  • anya_sf on December 04, 2022

    Easy and quick enough to make on a weeknight. Using a scoop for the meatballs, they didn't take that long. I used the broths I had on hand: Swanson low-sodium chicken, homemade chicken, Better than Bouillon beef base. After adding a parmesan rind and extra beef base, the broth was pretty flavorful. I increased the spinach and next time would add other vegetables like averythingcooks did. The meatballs were super tasty and my family enjoyed the soup.

  • averythingcooks on November 22, 2021

    This is a lovely soup that I will repeat for sure. The meatballs are oven roasted before adding to the broth and full of flavour - I made mine around 18 g each. I held off on the water (as is my habit) and didn't end up adding any. I always look to add more veg where I can so frozen peas & roasted sweet red peppers went in with the spinach. I also added a parm rind to the simmer and the resulting soup was great but I ultimately decided I wanted something a little creamier so I finished with a good splash of 5% cream. This was a great dinner bowl served with focaccia from the same book.

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