Recipes

[rms1954]

That's a lot of time ... I just get 

[Chi-town girl]

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@jubilant wrote:

@Chi-town girl  I'm looking for more soup recipes.  This one sounds yummy. The only thing I might cut down on is the nutmeg.  I love it but DH doesn't so much.  Maybe 1/4 tsp. would do it. Thanks for sharing it.

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@jubilant - I am always careful about the quantity of certain spices like nutmeg and cinnamon that I add to savory foods. You can always add more. 

I'm still looking at more soup recipes, stay tuned 😁

[RespectLife]

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@Carmie wrote:

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@RespectLife wrote:

Italian Wedding Soup!

Usually it is made w/ anci de pepe (baby pastina) but Ditalini works too!

I am lucky that the Italian mkt near my house has frozen mini meatballs!  I could never have the patience to make them that small.  LOL

What also works in a pinch is buying your favorite frozen meatballs and just dicing them.

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Americanized Italian wedding soup uses pasta ans spinach.

My Italian family's recipe uses chicken broth, a couple of heads of escarole, mini meatballs, and whipped eggs and grated cheese.  No pasta is used at all.

Anyway you make,  it tastes good.

I have rolled thousands of mini meatballs in my lifetime.

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Interesting @Carmie 

My Italian family never used eggs in the soup.  My great gram didn't come to America till she was 17 and always made it very similar to the posted recipe.

My Gram never worked outside the home so she had plenty of time to roll mini meatballs.  She'd freeze them and I could steal some of hers!

[Carmie]

@RespectLife   My paternal grandparents came to America seperately when they were 18 and 20 years old. They met in the US.

My grandfather was from Venefro and my grandmother was from Sicily.

Perhaps the food is different from where your family is from.  I have seen many different recipes for Wedding soup over the years.

I have to say that all are good.  The meatballs give the soup flavor.  I try to make the soup a few times a year and always freeze some and I have made it for family weddings for my nieces and nephews with my sisters a few times.

I often roll 20 to 30 lbs of meatballs at a time and freeze them....not my favorite job.  I figure since I am doing it, I might as well get it all over with at the same time for the year.  

Our soup uses a lot of escarole, not spinach.  The eggs are just like those in egg drop soup.  We also use a lot of " stinky" Italian cheese.  Now I am hungry.

[Chi-town girl]

@Carmie - that looks soooo good!!!

I make regular sized meatballs (using ground turkey) as sides for Italian pasta dinners and always make double batches to freeze some. I will do the same for this soup recipe, but I want to try making them with the beef/pork/veal meat mixture.

[RespectLife]

Yummy @Carmie  !

My family is from Northern Italy.  My great gram used to get some rough looking spinach for free from a farmer...so that is probably why she used it!  LOL

Her meatballs and grams were about 1/4 that size.  Really tiny!  I remember the two of them chatting so fast in Italian and rolling them in their fingers just that fast.

Their meatballs NEVER included veal like some meatball mixes do in the market.

It was too expensive and no one ever gave it for free.  Mostly beef with a little ground pork.