Italian Wedding Soup With Turkey Meatballs

Lowered a steamer basket into the broth and cooked the pasta. Drained it and set aside with a splash of olive oil to keep from sticking and a sprinkle of dill. Then proceeded w adding the meatballs to the broth and finishing w spinach and lemon. Added the pasta to soup bowls and poured soup over pasta at the table. Fun presentation and keeps pasta from getting soggy in the soup.

Made it exactly as written plus two cans of cannellini beans. Used fresh basil, lemon wedge and fresh Parmesan to finish per the recipe. Delicious.

My kids called this seaweed soup and loved it when I made it from scratch. Easy version : low salt chicken broth from supermarket, Trader Joe's frozen precooked Italian meatballs halved or quartered, fresh or frozen baby spinach or other greens, pasta, grated Italian cheese. Add lemon, herbs, olive oil if desired. Fast and delicious.

This was excellent! The lemon made this soup! I do prefer smaller meatballs. Knowing that, I made 30 and next time I will reduce the size and increase the number to 60&/-. For me, the meatballs in wedding soup should be small bites. I highly recommend this soup! Start with a good stock and you’re all set. Mangia!

My grandmother made "meatball soup." From what I understand, wedding soup is not so named because it is served at Italian weddings, but because the flavors of stock and bitter greens "marry" well to produce a harmony of flavors. "Minestra Maritata" Grandma's recipe uses mini beef meatballs, dropped raw into the pot of broth and greens on hand - romaine, escarole, kale - usually not spinach. Freeze batches of minis raw on sheet trays and then in zip bags for later use for soup in a flash.

Per post by Mitch Weiser: Giada De Laurentis Meat Balls: 2 tablespoons fine breadcrumbs 3 tablespoons whole milk, at room temperature 1 large egg, at room temperature 1/2 teaspoon dried oregano 1/4 teaspoon kosher salt 1/2 cup freshly grated parmigiano reggiano 1/2 pound ground sirloin or ground dark meat turkey olive oil for frying + 2 cans cannellini 4 garlic red pepper flakes orzo

I do not understand why people totally alter the recipe and then give it bad reviews.

Agree. Silicone mats are OK up to 425-450 degrees but higher heat will do permanent damage to them. Household broilers operate between 550 and 650 degrees. Aluminum foil would be the better option. I find it simpler and faster to saute the meatballs in a skillet until browned, (just shake the pan to brown all over) and then add them to the soup minus the grease.

Nearly perfect soup. Our recommendations: make smaller meatballs (size of walnuts with yield of 38-40), cut down broth by 4 cups, add the dill, the lemon's zest AND juice to the soup. We did add the minced onion to the meatballs, and nickel-slices of carrots to the broth before adding the meatballs and spinach. We did use the orzo, but before I serve the leftovers, I'm going to cook up some farfalline and add it. I'd prefer a bit more pasta presence, I think. Fabulous!

Made the Meatballs in the style of Giada De Laurentis from her sarto di riso recipe (the best meatballs IMHO). Used baby spinach and basil. Orzo for the pasta. Added 2 cups cannellini beans, 4 cloves garlic, and red pepper flakes. Came out great! Definitely going to add to the rotation and make again.

One of the most delicious things I've cooked in a while. This was perfect. I roasted my chicken bones for half an hour at 450, and it produced the richest, roundest stock I've ever made. After that, the rest kind of took care of itself. Great meal. Oh, one other thing: my son is allergic to eggs, so I used 1/4 C whole milk ricotta to bind the meatballs. Worked just as well.

I had some extra time and the ingredients on hand so I started this by sweating two onions, some grated carrot and celery. I added a can of great northern beans, a few handfuls of chopped kale and used some Butterball Turkey Meatballs I had in the freezer. Wow, for so little prep and not a lot of stovetop attention, this was simply out of the park good. A good grate of parmesan cheese on top and some crusty bread and dinner is served (and lunch tomorrow!). A keeper.

Lowered a steamer basket into the broth and cooked the pasta. Drained it and set aside with a splash of olive oil to keep from sticking and a sprinkle of dill. Then proceeded w adding the meatballs to the broth and finishing w spinach and lemon. Added the pasta to soup bowls and poured soup over pasta at the table. Fun presentation and keeps pasta from getting soggy in the soup.

Great recipe, but making smaller meatballs (1-inch or even smaller) is more in keeping with the soup's history. And a quick saute of the meatballs in a little olive oil will get you a more uniform sear.

Followed the recipe as written but for doubling the spinach and using farfalline pasta. The meatballs were delicious. I plan on making a triple batch of the meatballs and freezing them. An easy weeknight meal.