California Italian Wedding Soup Recipe
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 soup was excellent! I've never had Italian Wedding Soup anywhere but Atlanta Bread Co., so I was excited to see this recipe. It was extremely easy to make - the only time consuming part being rolling the meatballs. As per other's suggestions, I also recommend making the meatballs as small as you can roll them and have them stay together. This recipe served 4 without ANY left-overs, so adjust accordingly.
I have been making this recipe for about 4 years now and consider it the best version of wedding soup I have ever tasted. I make a double batch of meatballs from ground sirloin, then bake them at 350 for about 12-15 minutes to get rid of the grease. I then freeze half of them for another day. Definitely use the fresh basil and onion in the meatballs, and the lemon zest in the soup. They are what set this recipe apart from the usual salty wedding soups. It also helps to use homemade or organic chicken broth.
I have been making Italian wedding soup for years and everyone loves it, yes it is so easy to make, but the whole idea of flavoring the chicken broth is to cook the meatballs directly in the broth, being as tiny as they are they cook very quickly. I use lemon pepper if I don't have lomon it helps brighten up the taste.
Orzo is the perfect little pasta to add body to standard soups.
Mini meatballs mingle among orzo, parsnips, spinach, and more veggies in this Italian wedding soup that'll turn any dinner into an occasion.
Comfort food at its most nutritious: Italian wedding soup with kale and homemade turkey meatballs is wonderful on any cold day or night.