Tiny meatballs...very VERY labor intensive.
1 pound ground pork
1 pound ground lean beef ( sirloin is what I like 15% fat...no more)
3 eggs
1 1/2 cups fresh bread crumbs (good French or Italian bread works)
4 big cloves of garlic, pushed through a press.
The grated zest from 2 lemons....about 2 tsps.
1/4 cup of the leaves of the parsley you took the stems from....chopped very VERY fine.
1/2 tsp dry oregano...just a hint of oregano flavor.
Black pepper...to taste...I do about 6 or 7 grinds of the grinder...
Mix using your hands...if you need more liquid, add some of that wonderful broth.
When all is well mixed, open a quart of boxed chicken broth ( I know!! I know!!! The shame of it!!) pour it into a pan and have another quart standing by!!
Bring the "stuff" to a boil and roll the meat into meatballs about the size of a big "shooter" marble and drop into the boiling broth....keep adding meatballs (the broth should slow the boil to a simmer) and as they are done Scoop them out and put into a storage container.
Add more boxed ( eww!!) broth to the pot as needed and when all the meatballs are cooked, you can refrigerate the original broth...the meatballs and the broth in which the meatballs were cooked.

When you want to serve your wonderful Italian wedding soup, heat the broth ( which you have skimmed the fat from!), add the meatballs.....bring to a nice simmer...
Meanwhile....I forgot to mention!
You will need a pound of washed, de-stemmed and dried spinach leaves. Spread them out on a cutting board and cut through 5 or 6 times with a chef's knife....you don't want to chop just cut into small pieces.
Add the spinach to the simmering broth and serve immediately!
Sprinkle parm reggiano onto each serving and enjoy!
You don't want to really cook the spinach, just wilt it.
I love it! I don't remember who's method this is....but someone on this forum.....and I have served it more than a few times and taken the accolades as my own!
Good stuff....and sunday's supper!
Linda C

Shelley

I don't really find it all that labor intensive. I use homemade broth, brown the meatballs first and then just add them to the soup. Easy peasy....

Linda

Lori :D

Turkey or Chicken Meatball Soup
For soup:
2 quarts of homemade chicken or turkey stock
1 carrot diced
4 cups of fresh spinach, chopped or ½-1 package of frozen chopped spinach
2/3 -3/4 cup dry Ditalini (chili mac) pasta
2 large garlic cloves, pressed

For meatballs:
1 lb. ground turkey or chicken
2 large garlic cloves, pressed
1 slice of bread soaked in a little water until crumbly
1 egg, beaten
1/3-1/2 cup grate parmesan cheese

Mix the meatball ingredient together and roll into 1" balls.

Bring stock, carrot and garlic to a boil. Add meatballs gently. Return soup to boil, reduce heat and simmer 10 minutes. Add pasta and spinach and cook until pasta is tender, about 10 minutes. Top with a little grated parmesan cheese. Serve immediately. Makes 4 servings.

We DO make chicken soup with little meatballs in it, but it's just regular ole chicken soup - with little meatballs in it! Never used the spinach. If we put a "green" in soup, it's escarole.

Anyway - not knocking the soup - it sounds wonderful, but with my Italian background I just find it funny that no one in my family or any other Italians that I know of, actually make or eat Italian "wedding" soup lol!!

The lemon zest in the meatballs sounds intriguing, however. That's not something I'd ever think of doing. I can't imagine what it tastes like? And that's a great idea to cook the meatballs separately - last time I made it I tried to cheat and instead of cooking the meatballs first, then adding them, I cooked them right in the soup. I have to say, the fat from the meatballs gave the soup a "meaty" taste that I didn't find pleasant. I'll have to remember to cook them first, then boil them a bit separately before I add them to the soup - great tip!!

Lisa

Lou makes Italian Wedding Soup!!!

Just did a little googling myself and saw a few references that would support Nancy's statement. Apparently the Italian name, "Minestra Maritata", refers to the marriage of flavors.

What's the soup that has the fennel bulb? Another variation?

That makes sense about the translation. The soup we always have is called "chickarina" - again, it's just regular chicken soup, with the addition of the tiny meatballs. Leave out the meatballs, but add in some beaten egg and you have stratiatella. And I don't know if this is a family tradition for us, or the traditional Italian way or what, but you HAVE to use ancini di pepe in the chicken soups. Ditalini is used exclusively for pastafazoole or pasta e fagioli - macaroni & beans (usually using cicci or chick peas). The shcirola or escarole soup, uses the white cannelini beans, no pasta at all. Those are the "traditional" Italian soups I know. But I guess everyone has their own, traditional way of making these "traditional" dishes!! There are probably as many "traditional" recipes for them as there are families!

Lisa

Fori:
Some put in Fennel and drizzle in a beaten egg , while it is boiling.

Foas: That's right, Marriage of Flavors. I said in one of my Posts. " Why do they call it Italian Wedding Soup,
never had it at a wedding "
- - - - - - - - - -
Usually make about 50 meatballs at one time and bake them.
That way you get rid of the fat and always have some on hand.
Use a 2 ounce mellon scope with a trigger release to size, partly shape and pack them.
Always have some in the freezer.
I don't use stock to make the soup I use a whole Chicken , remove the meat when it is almost done and add it to the soup.
Even add Carrots !!!!!!!!!
Lou

Yeah, the little meatballs are a bit "putzy", but I really wouldn't say they are laborious. I usually make a double batch and freeze half of them. That way I can make the soup again in just a matter of minutes.

Linda