Italian Wedding Soup

Whether you and your fiancA are of Italian heritage or want to try something unique a theme for your wedding, then you may want to consider an Italian wedding theme. An Italian-inspired wedding is more than just any other wedding theme. Food is the heart of the celebration, which can have as many as fourteen dishes.
When planning an Italian wedding theme, you can slightly pare down about five to seven c 00004000 ourses. Usually, beef or chicken is served as the main dish although you may substitute them with Italian sausage or pork. Serve an array of side dishes such antipasto, cheese, pasta, vegetables and seafood. Have Italian bread and fresh fruits like kiwi, sweet pineapples, grapes and strawberries as well. Moreover, you can pile a table high with Italian cookies or have sweet, delectable treats such as fried dough drizzled with powdered sugar. These treats are said to bring prosperity to the wedding couple.
An Italian-style wedding cake usually has several layers with figures of the bride and groom on top of the cake. It is best served with Italian coffee. Don't forget to serve plenty of Italian wine too. Merlot and Chianti are excellent wine picks.
Music sets a great mood for your Italian-inspired wedding. Play to the tune of Italian opera singers beginning the reception and during dinner. Then, when it is time to dance, switch to upbeat Italian music.
When choosing a location, a quaint church or a historic mansion would be an excellent choice. You can also hold your wedding ceremony in a lush garden or overlooking acres of grapes. And since Italians are predominantly Roman Catholics, a mass is usually observed.
Also, a white Italian-silk wedding gown with a train is traditionally worn by the bride to represent purity. You may, however, go for an ivory gown, but you should probably stick with any of these colors. Also, a white tulle veil is important for the Italian wedding ceremony too. This is traditionally worn to cover the bride's face until it is the groom's moment to kiss her. In addition, the bride should have a tiny satin bag handy during the wedding rites. This is where she will stash the money that her guests will hand her.
Of course, no Italian wedding is ever complete without giving away small tokens to guests. You can hand out colorful candy almonds in small tulle wrappers and tied with satin ribbons. Also known as confetti, this traditional Italian treat is a great way to let your guests to cherish your beautiful Italian-inspired wedding.

Frequently Asked Questions

QUESTION:
How do you make Italian Wedding Soup?
I would like to make Italian Wedding Soup from scratch. Does anyone have a good recipe?
- ANSWER:
  1 pound extra-lean ground beef
  
  2 eggs, beaten
  
  1/4 cup dried bread crumbs
  
  2 tablespoons grated Parmesan cheese
  
  1 teaspoon dried basil
  
  3 tablespoons minced onion
  
  2 1/2 quarts chicken broth
  
  2 cups spinach - packed, rinsed and thinly sliced
  
  1 cup seashell pasta
  
  3/4 cup diced carrots
  
  In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion.
  
  Shape mixture into 3/4-inch balls and set aside.
  In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs.
  
  Return to boil; reduce heat to medium.
  
  Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside.
  
  Serve hot with Parmesan cheese sprinkled on top.
QUESTION:
What's a great dish to be served with Italian Wedding Soup?
I would really like to make dinner for my boyfriend and his family and I wanted to start out with Italian Wedding Soup but I'm clueless as to what entree I should serve with it. My boyfriend really likes Chicken Parmesan but I'm afraid it will be to heavy of a meal with the soup. Any suggestions?

Also, if there are any suggestions as to a light dessert to serve with this meal, I'd be very grateful!!!
- ANSWER:
  DO CHICKEN FRENCH WITH RICE....
  
  COAT CK BREASTS WITH FLOUR THEN EGG
  SAUTEE IN FRY PAN WITH OLIVE OIL
  IN SEPARATE PAN MELT A STICK OF BUTTER,
  ADD 2 CLOVES OF CHOPPED GARLIC
  SAUTE THAT, THEN ADD 1/4 CUP LEMON JUICE
  1/2 CUP WHITE WINE
  BRING TO AN 'ALMOST BOIL'
  TURN TO A LOW HEAT
  ADD SAUTEED CK BREATS
  LET SIMMER FOR ABOUT 1/2 HOUR
  COOK SOME WHITE RICE
  
  VOILA!!!
QUESTION:
Italian wedding soup recipe ?
On a trip to Chicago i had a soup called italian wedding soup, it was delicious with meat balls and pasta in .... does anyone have an authentic recipe?
- ANSWER:
  Italian Wedding Soup
  
  Ingredients:
  
  For the chicken stock:
  
  2 pounds chicken parts
  2 large onions
  3 stalks celery, including leaves
  3 large carrots
  3 cloves of garlic
  2 teaspoons salt
  4 - 5 peppercorns
  3 whole cloves
  12 cups cold water
  
  Meatballs:
  
  1/2 pound lean ground beef
  1 egg (slightly beaten)
  4 tablespoons bread crumbs
  2 tablespoons parmesan cheese
  1/2 teaspoon dried basil
  
  2 heads escarole
  1 1/2 cups acini de pepe (a small round pasta)
  3 eggs (slightly beaten)
  1 cup parmesan cheese
  
  Procedure:
  
  For the chicken stock:
  
  Quarter the onions. Chop scrubbed celery and carrots into 1-inch chunks. Place chicken pieces, onion, celery, carrot, garlic, salt and cloves in large soup pot or Dutch oven.
  
  Add COLD water. Bring to a boil.
  
  Reduce heat, cover and simmer for 1- 2 hours. Remove chicken and vegetables. Strain stock through cheesecloth to remove solids. Skim fat off the surface.
  
  Meatballs:
  
  Combine all ingredients and shape into 3/4-inch balls. Drop into boiling water and cook until they float to the top. Drain and set aside.
  
  For the escarole:
  
  In a large pot of boiling water, add 2 heads of escarole, which has been cleaned and chopped. Blanch for 3 minutes to remove the bitterness from the greens.
  
  Drain. When cooled, squeeze out all extra liquid.
  
  For the soup:
  
  Bring stock to a boil, add chopped escarole, 1 1/2 cups acini de pepe, and 3 eggs (slightly beaten) combined with 1 cup of parmesan cheese.
  
  Stirring continuously until the egg is fully cooked and the pasta is al dente. Add the meatballs, adjust seasoning and heat through.
QUESTION:
Recipie for Italian Wedding Soup?
Hi! Does anyone have a really good recipie for Italian Wedding soup? I would like to make it with the frozen meatballs that you can buy in the grocery store! I do not want to make my own. Thanks for your recipie!
- ANSWER:
  go too food network .com you should be able too find almost any recipe there good luck.
QUESTION:
Does anyone know a recipe for Italian Wedding Soup using Lipton Noodle Soup??
I had a friend in Boston that gave me a recipe for Italian Wedding Soup and it used Lipton Noodle Soup, spinach and homemade tiny meatballs with beef, pork, parmesan cheese and seasoning, but I can't find it anywhere. It was my favorite recipe for it.
- ANSWER:
  I found this, I hope it helps
  
  MOCK WEDDING SOUP
  
  1/4 lb. ground beef
  1 pkg. Lipton chicken noodle soup mix
  2 chicken bouillon cubes
  6 c. water
  2 eggs
  4 tbsp. Italian style bread crumbs
  1/4 pkg. frozen chopped spinach
  
  Saute ground beef with 2 tablespoons water in small skillet, breaking up beef into small pieces. Drain and set aside.
  Bring water to boil. Add soup mix, bouillon cubes, ground beef particles, and spinach.
  
  While this is cooking, beat eggs with bread crumbs and pour into soup in a steady, thin stream. Simmer gently for 5 minutes.
QUESTION:
Is Italian Wedding soup good?
I'm a college student and I'm starving...all I have is this microwavable Italian Wedding soup mommy sent me...it looks interesting yet slightly nasty...is it good???
i'm just a picky eater!
- ANSWER:
  It's really yummy. I know there's lots of green stuff in it, but it's not a strong veggie taste or texture. Little chewy pasta balls and little delicious meatballs in a great tasting broth.
QUESTION:
What other food, besides sandwhiches, can go with Italian Wedding soup?
I'm having Wedding soup and a salad at my wedding but we want something to go with it. We already opted for panini's but we have too many people for sandwhich's like that. We thought about chicken and pasta. Any thoughts?
- ANSWER:
  How about focaccia bread? That would go well together.
QUESTION:
Best Recipes for Italian Wedding Soup?
I've decided to make this soup as everyone in my family likes it. But there are so many recipes for the soup I need some suggestions.
- ANSWER:
  this is a really good recipe for italian wedding soup, you will love it
  
  INGREDIENTS
  2 medium heads escarole, cleaned and chopped
  8 cups chicken broth
  1 pound ground beef
  4 eggs, divided
  1 cup dry bread crumbs
  2 tablespoons dried basil
  1 teaspoon dried parsley
  1 1/2 cups grated Parmesan cheese
  DIRECTIONS
  In a large pot of boiling water, add the escarole and cook until it wilts (this removes the bitter taste from the greens). Remove from heat and strain the greens from the water. When cooled, squeeze out all excess liquid.
  In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, 1 egg, breadcrumbs, basil, parsley and 1/2 cup Parmesan cheese. Mix well and form into bite-size balls. Drop the balls into the broth. When they rise to the top, they are cooked.
  Add the escarole to the broth. In a separate bowl, combine the remaining 3 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.
QUESTION:
Italian Wedding Soup?
What is the best Italian Wedding soup recipe? im going to purchase the ingredients tonight , and make it tomarrow .
i need to make enough soup to feed 5 -7 adults and three kids
- ANSWER:
  Both recipes are very good, but if you're pinched for time, you can use ready made ingredients and just assemble them together:
  
  Chicken Broth
  Party size flame broiled Italian meatballs (in the frozen section)
  Pecorino Romano Cheese
  2 boxes frozen chopped spinach.......
  1 lb box orzo (Italian Rice Shapped Pasta)
  
  If you have the time to MAKE the meatballs, fine, use the recipes above......If not, I boil the chicken broth, add the meatballs and let them thaw in the broth, then refrigerate overnight. The meatballs will absorb some of the liquid and become tender. Proceed with recipe using purchased ingredients......Enjoy!!!
  
  Christopher K.
  
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QUESTION:
Does anyone have a recipe for Italian Wedding Soup?
I know it has spinach in it and cheese and noodles but I'm missing the other ingredients.
the noodles used were tiny rings or circles (appropriate for a wedding)
the meat in the soup I had was in balls the size of a pencil eraser
- ANSWER:
  Italian Wedding Soup
  Ingredients
  
  a.. 8 cups chicken broth
  b.. 3/4 pound ground pork
  c.. 3/4 pound ground beef
  d.. 1 cup dry bread crumbs
  e.. 3 eggs
  f.. 2 teaspoons dried basil
  g.. 1 teaspoon dried parsley
  h.. 1/2 cup grated parmesan cheese
  i.. 2 medium heads escarole (you can substitute spinach if you wish)
  j.. 5 eggs
  k.. 1 cup grated parmesan
  Directions
  
  1.. Simmer the broth gently.
  2.. Mix together the pork, beef, bread crumbs, 3 eggs, basil, parsley, and 1/2 cup parmesan cheese.
  3.. Form them into small, 1/2 inch, meatballs.
  4.. Add the meatballs to the simmering broth.
  5.. Clean and chop the escarole into strips, and add it in. Cook for 7 minutes.
  6.. Blend together the 5 eggs and cup of cheese.
  7.. When the main soup is done, slowly stir the egg-cheese mixture in for about a minute.
  8.. Serve promptly.
  
  Italian Wedding Soup
  
  1 pound extra-lean ground beef
  2 egg, slightly beaten
  1/4 cup fine dry bread crumbs
  2 tablespoons grated Parmesan cheese
  1 teaspoon dried basil
  3 tablespoons finely minced onion
  2 1/2 quarts chicken broth
  2 cups thinly sliced fresh spinach, packed
  1 cup soup pasta shapes
  3/4 cup diced carrot
  
  1 In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture inot 3/4-inch balls and set aside.
  
  2 In a large stockpot heat chicken broth to boiling; stir in the
  spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente. Serve hot with Parmesan cheese sprinkled on top.
QUESTION:
Is there something that I can do to the orzo when I make Italian Wedding Soup to prevent it from absorbing...?
all of the broth the next day? I made the best soup but today it's like a dish and not very soupy at all. Can I prepare the orzo a certain way in advance or add something to the soup to prevent the absorbtion? Thanks!
OK, I like the idea of frying it first. As far as adding it when serving, that's fine too, but I usually serve two bowls at supper and then freeze the rest in single servings for my husbands lunches. It absorbed it all while cooling.
- ANSWER:
  You can keep the pasta separate and add it when you serve the soup.
QUESTION:
Can anyone tell me the recipe for Rachael Rays Italian Wedding Soup?
My mum used to have it. But we lost it when we moved. I totally forgot when it was on but i think we lived in Ohio then so it was most likely in 2000 or 2001.
Pleeeeeeeeeaaaaaaaaassssssssseeeeee help me if you have it!

XOXOX
OXOXO
XOXOX
OXOXO
Jasmine b.
- ANSWER:
  The first menu that always comes to mind when soup and sammies are in order is Rachael Ray's Mini-Meatball Soup and Grilled Four Cheese Sandwiches. She also calls this Italian Wedding Soup and you can find it in her Comfort Foods cookbook.
  
  Other than making the meatballs, this is a very easy chop-and-drop recipe. There's also a nice little "pocket of time" when the meatballs cook for you to make the grilled cheese sammies. So, despite the length of the recipe and ingredients, it can be made in around 30-40 minutes. And if you have a George Foreman Grill, then use it as a panini press!
  
  Because of the lack of many things in my grocery store and my own laziness, I had to make lots of substitutions. Here's the recipe with my comments in brackets:
  
  Mini-Meatball/Italian Wedding Soup
  
  2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
  2 carrots, peeled and chopped
  2 ribs celery, chopped
  1 medium onion, chopped
  2 bay leaves, fresh or dried
  Salt and freshly ground black pepper
  1 pound ground beef, pork and veal combined [There's no mix in my grocery store, so I just use lean ground beef.]
  1 egg, beaten
  2 cloves garlic, minced
  1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
  1/2 cup plain bread crumbs, a couple of handfuls
  1/2 teaspoon freshly grated or ground nutmeg
  6 cups chicken stock or broth
  2 cups water
  1 1/2 cups dried pasta, rings, broken fettucini or ditalini [My store never has this. On the episode for this recipe, she recommended using the pasta salad macaroni. It looks like little rings.]
  1 pound triple washed fresh spinach, coarsely chopped [I buy baby spinach and don't chop it. Hey, I already admitted I'm lazy.]
  Grilled 4 Cheese Sandwiches, recipe follows
  
  In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
  
  While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
  
  Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches. [Make the grilled cheese, they are worth it!]
  
  Grilled 4 Cheese Sandwiches
  
  2 tablespoons extra-virgin olive oil, 2 turns of the pan
  3 tablespoons butter
  1 clove garlic, cracked away from skin
  8 slices crusty Italian semolina bread [I used sliced sourdough.]
  1 cup shredded provolone [Instead of buying all four cheeses individually, I just buy one bag of the Italian shredded cheese mix. It works out to a little over two cups, so it's a good amount and the one in my store includes all four of these.]
  1 cup shredded mozzarella
  1/2 cup grated Parmesan or Romano
  1 cup shredded Asiago
  * All of these cheeses are available in specialty cheese case and dairy aisle already shredded
  
  In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
  
  Place a large nonstick skillet on the stove over medium high heat [or heat up your Foreman Grill]. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. [See, if you use your Foreman grill, it cuts out steps. Just put the top down so the sammy grills on both sides at once.] Cut grilled 4 cheese sandwiches from corner to corner and serve.
QUESTION:
Do you have a good recipe for Italian Wedding Soup?
Please tell me about recipes you've actually tried. Does it taste like the real thing? How long can you keep a large batch? Can you freeze it? If you don't know all of this, that's ok. Just tell me all you can about recipes that have been successful in your experience. Thanks.
- ANSWER:
  I have the recipe for Italian Wedding Soup (aka escarole soup) that my husband's grandmother gave to her children. Whenever we have a special family meal, like Thanksgiving or Christmas, this soup is served as the first course. Everyone loves it, and we all look forward to this part of the meal. Typically Grandma would make the soup the day before, leaving out the orzo. She'd heat it up before serving and then add the orzo at the last minute. This way, the orzo wouldn't get mushy from being reheated. This is the only recipe for Italian Wedding Soup I've ever even looked at, and I haven't made it myself. I have had the pleasure of eating this soup on many occasions, so can tell you that it's really, really good! My husband's aunt gave me the recipe, which I've also passed on to my grandma. She said she was able to cut the recipe in half very easily, because as it is it serves 20. Make sure you have some good bread on hand for dunking in the soup, not to mention fresh grated parmesan cheese to sprinkle on top!
  
  Italian Wedding Soup
  
  12 cans chicken broth (low sodium) *I don't know the size of the can, but would imagine it'd be the smallish "soup can" size
  2 boneless chicken breasts, cooked and shredded
  4 stalks celery, chopped
  4 carrots, chopped
  1 large onion, chopped
  1 head escarole
  1 1/2 lbs ground beef
  salt and pepper to taste
  1/2 lb orzo pasta, cooked
  
  Cut off end of escarole and rinse in a colander to remove any grit. Place in a pot, cover with water, and bring to a boil for five minutes or until limp and drain. Once the escarole is cool enough, cut it into very small pieces. Pinch small amounts of ground beef (1 tsp or less) and roll into small meatballs in the palm of your hands. Set aside. In a large stockpot, combine all ingredients except meatballs and orzo. Bring to a boil. Add meatballs and reduce heat to a simmer. Allow to simmer for a few hours. Just before serving, add orzo. Season to taste with salt and pepper. Serve with bread and grated parmesan cheese.
  
  As a side note, I would imagine you could simplify things by simply cooking the orzo in the soup, instead of cooking it in another pot and then adding it to the soup.
  
  For storing, I'd only keep the soup in the fridge for a few days at most. However, I have issues about leftovers and am paranoid about food poisonings. I know other people would be perfectly comfortable with keeping leftover soup for longer! If you want to freeze it, I'd suggest not adding the pasta until you reheat the soup. Thaw it out, bring it to a low boil, and add the orzo. Orzo is small and cooks in about 7 or 8 minutes. This will just keep the orzo from getting too soft. In really good soup, the pasta will be al dente and not mushy.
  
  I hope you enjoy it! I like the homemade soup better than canned because it's typically less salty and the pasta and veggies don't get too mushy. I remember a few years ago everyone at Christmas dinner talking about how you could buy this soup in a can at the store, but that it had been "renamed" Italian Wedding Soup. My husband's family had always called it escarole soup, but I guess that didn't sound appealing enough for mass consumption!
QUESTION:
If i just ate italian wedding soup, should i eat mac and cheese?
my mom made mac and cheese for my brother, but i don't know if i want some or not. i just ate soup.
- ANSWER:
  C'mon be a rebel and DO IT!!!!!!
QUESTION:
can you make italian wedding soup without pork, endive and fresh parmesan?
but i have some parmesan in a bottle made by kraft and italian seasoning in place of fresh italian parsley, can i use that instead.
- ANSWER:
  Sure, it won't be Italian Wedding Soup, but it'll be ok.
QUESTION:
Does anyone have a good recipe for Italian Wedding Soup?
The stuff in a can is good and all, but I'm sure it would be better if I made it myself.
- ANSWER:
  I'm a huge fan of Giada De Laurentis. She's THE guru of traditional Italian Cooking. Here's her recipe...(it's 5 stars)
  
  ***Italian Wedding Soup***
  
  1 small onion, grated
  1/3 cup chopped fresh Italian parsley
  1 large egg
  1 teaspoon minced garlic
  1 teaspoon salt
  1 slice fresh white bread, crust trimmed, bread torn into small pieces
  1/2 cup grated Parmesan
  8 ounces ground beef
  8 ounces ground pork
  Freshly ground black pepper
  
  Soup:
  12 cups low-sodium chicken broth
  1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
  2 large eggs
  2 tablespoon freshly grated Parmesan, plus extra for garnish
  Salt and freshly ground black pepper
  
  Directions
  To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
  
  To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
  
  Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
QUESTION:
Italian Wedding soup?
Does anybody have a good recipe for Italian Wedding Soup? I tried it a couple months ago and I absolutely love it and I was hoping to find a recipe for it. Thanks.
- ANSWER:
  Italian Wedding Soup
  
  4 servings 25 min 5 min prep
  
  1/2 lb lean ground beef
  1 egg, slightly beaten
  2 tablespoons breadcrumbs
  1 tablespoon parmesan cheese
  1/2 teaspoon dried basil
  1/2 teaspoon onion powder
  5 3/4 cups chicken broth
  2 cups chopped escarole or spinach
  1/2 cup orzo pasta, uncooked
  1/3 cup finely chopped carrots
  grated parmesan cheese
  
  In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.
  In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.
  Return to boil;reduce heat to medium.
  Cook at slow boil for 10 minutes or until orzo is tender.
  Stir frequently to avoid sticking.
  Serve with additional Parmesan cheese sprinkled on top.
QUESTION:
a recipe to make italian wedding soup?
does anyone know a recipe to make ur own italian wedding soup?
- ANSWER:
  Try here http://italianfood.about.com/library/weekly/aa100498.htm
  http://www.italianweddingsoup.net/
QUESTION:
Why is ITALIAN WEDDING SOUP called that?
- ANSWER:
  The name, Italian Wedding Soup, apparently is a bad translation of "Minestra Maritata", or literally, married soup, and refers to the marriage of flavors between the greens and the meats.
QUESTION:
I need a recipe for an italian wedding soup??
- ANSWER:
  From Giada DeLaurentis at Food Network:
  
  Meatballs:
  1 small onion, grated
  1/3 cup chopped fresh Italian parsley
  1 large egg
  1 teaspoon minced garlic
  1 teaspoon salt
  1 slice fresh white bread, crust trimmed, bread torn into small pieces
  1/2 cup grated Parmesan
  8 ounces ground beef
  8 ounces ground pork
  Freshly ground black pepper
  Soup:
  12 cups low-sodium chicken broth
  1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
  2 large eggs
  2 tablespoon freshly grated Parmesan, plus extra for garnish
  Salt and freshly ground black pepper
  
  To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
  To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
  
  Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
  
  It's really good! Enjoy!
QUESTION:
Do u like Italian Wedding soup?
- ANSWER:
  at my favorite restaurant, yes...
QUESTION:
I would love to have Romano's Macaroni Grill recipe for Italian Wedding Soup.?
- ANSWER:
  I have never had Macaroni Grill' s version of Wedding Soup, but have made the one I found on the below website - it was fabulous!
  
  How do different cultures handle different wedding ceremonies?
  
  How do different cultures handle different wedding ceremonies? Can you give some examples? And why do they do they have these customs of marriage ceremonies?It should come as no surprise, that other nations and cultures have their own unique wedding customs, just as revered and cherished as our own. WeddingChannel.com dusted off the atlas to compile for you this international tour of wedding traditions around the globe..check a full list of wedding cultural wedding traditions here: http://weddings.weddingchannel.com/wedding-planning-ideas/wedding-ceremony-ideas/articles/weddings-around-the-world.aspx...
  
  Continue...
QUESTION:
does anyone know the meaning of the ingredients in italian wedding soup? ?
i've heard that the spinach represents money and meatballs are children the couple will have. please post any other meanings you know!
- ANSWER:
  There is no meaning to the soup. It's just simply a wedding soup, that I must add is really good!
QUESTION:
looking for a recipe for Italian Wedding soup?
- ANSWER:
  Here is a variation of that recipe:
  
  Meatballs:
  1 small onion, grated
  1/3 cup chopped fresh Italian parsley
  1 large egg
  1 teaspoon minced garlic
  1 teaspoon salt
  1 slice fresh white bread, crust trimmed, bread torn into small pieces
  1/2 cup grated Parmesan
  8 ounces ground beef
  8 ounces ground pork
  Freshly ground black pepper
  Soup:
  12 cups low-sodium chicken broth
  1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
  2 large eggs
  2 tablespoon freshly grated Parmesan, plus extra for garnish
  Salt and freshly ground black pepper
  
  To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
  To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
  
  Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
QUESTION:
Italian wedding soup?
After made can this soup be frozen for future use, or is that a No-No?
- ANSWER:
  Meatball ItalianWedding Soup
  
  1- 12 oz package of Rosina Italian Style Meatballs
  2 cans (49 oz. each) chicken broth
  4 cups escarole, thinly sliced
  1 1/2 cups orzo or ditalini pasta
  1 cup carrots, chopped
  1 teaspoon dried basil
  1 teaspoon onion powder In a large saucepan, heat broth to a boil. Add remaining ingredients and return to a boil. Reduce heat to medium and cook for 10 minutes or until pasta is tender, stirring frequently. Serve sprinkled with Parmesan cheese.
  Serves: 10-12
  Prep Time: 5 minutes
  Cook Time: 25 minutes
  
  yes you can freeze it! wasn't sure if you needed a recipe
QUESTION:
Why is it called "Italian Wedding Soup"?
What makes it "Italian"?
It IS YUMMO!
- ANSWER:
  WHY? Is a great question because it is NOT served at Italian weddings--not here in the states or in Italy!
QUESTION:
Anyone have a good recipe for Italian Wedding Soup?
Using beef meatballs and pasta?
- ANSWER:
  ITALIAN WEDDING SOUP
  
  1/2 lb. meat loaf mix (ground beef and pork)
  2 tsp. dried parsley
  1/4 c. grated Parmesan cheese
  1/4 tsp. salt
  1/8 tsp. pepper
  1 clove garlic, crushed
  1/4 tsp. oregano
  1/4 tsp. basil
  1/4 c. milk
  
  Combine the ingredients above. Form small 1/2 inch balls. Drop into boiling salted water. Simmer for 10 minutes, remove with a straining spoon, place on paper towels to drain briefly, then refrigerate.
  
  1 stewing chicken
  1 onion, quartered
  4 cloves garlic, minced
  1 bay leaf
  1 carrot, thickly sliced
  2 stalks celery, with leaves, cut up
  1/3 teaspoon oregano
  4 peppercorns
  2 tsp. salt
  6 qts. water
  
  Simmer chicken with the reamining ingredients in the 6 quarts of water about 2 1/2 hours or until tender. Remove skin and bones, cut up and refrigerate. Strain broth and return to pot.
  Add 1 head escarole, torn into bite sized pieces, black pepper, and red pepper flakes, to taste. Simmer 20 minutes.
  
  Meanwhile, break spaghetti into 4 inch long pieces and cook according to package directions; drain.
  
  Add 1 1/2 cups prepared chicken and meatballs to broth. Simmer 10 minutes more.
  
  Variations: White cannelloni beans may be added; ham or proscuitto may be substituted for chicken.
  
  This freezes well and can be doubled if you have a pot large enough.
QUESTION:
What is the tradition behind Italian Wedding Soup?
- ANSWER:
  There isn't really one. The term comes from a mistranslation of "minestra maritata", which means "married soup" and has something to do with the mix of meat, vegetables, and starch. What we call wedding soup is actually part of a family that would also probably include Olive Garden Zuppa Toscana and Portuguese kale soup.
QUESTION:
Does you have the recipe for Italian Wedding soup? It was on the box of ancini di pepe pasta? It had ......?
It had ancini di pepe, spinach, turkey meatballs and chicken boullion. The last time I went to the grocery store, they were not carrying the ancini di pepe, and I didn't save my last box. I can use orzos or something, but I cant find that recipe, even on Prince.com. They have other variations, but not this one. I was looking to make it for Christmas Eve, and I am going shopping in a few hours and can't take the chance they don't have the ancini di pepe this time. Thanks in advance. Happy Holidays and Merry Christmas.
Sorry, it should start with...Do you have... I change the wording , but not the starting word 'Does'.
- ANSWER:
  Zuppa maritata (Italian Wedding Soup)
  
  For the meatballs:
  1/2 lb ground beef
  1/2 lb ground veal, pork or turkey
  1/4 cup bread crumbs
  1 egg
  1 T parsley, finely chopped
  1/2 clove garlic, minced (optional)
  1/2 tsp paprika (optional)
  1/2 tsp salt and pepper to taste
  
  For the soup:
  4 cups chicken broth
  2 cups spinach, chopped
  1/4 cup grated Pecorino Romano cheese
  OPTIONAL: Orzo - small grains of pasta shaped like barley.
  
  COMBINE the ground meat, bread crumbs, egg, parsley, minced garlic and salt and pepper in mixing bowl. Mix well with a fork and form into tiny meat balls (shown are about the size of a golf ball, but traditional meatballs are a bit smaller) with your hands.
  
  PLACE meatballs on a greased baking sheet and bake for about 25 minutes at 350F, until brown. (See ALTERNATE, below)
  
  ABOUT ten minutes before serving, bring the chicken broth to a boil, add the spinach and cook until tender. Add the meatballs and return soup to a simmer. Stir in the Pecorino cheese and serve.
  
  ALTERNATE: you can sauté the meatballs in olive oil until brown and procede with step 3 (above), or bring your chicken stock to a low boil, add the uncooked meatballs, simmer for about 25 minutes, add the spinach, cook until tender, stir in the cheese and serve
QUESTION:
Why is Italian wedding soup called that? Was it historically served at weddings?
- ANSWER:
  The term "wedding soup" is a mistranslation of the Italian language, minestra maritata, which is a reference to the fact that green vegetables and meats go well together. Some form of minestra maritata was long popular in Toledo before pasta became an affordable commodity to most Spaniards, though the modern wedding soup is quite a bit lighter than the old Spanish form, which contained quite a few more meats than just the meatballs of modern Hispanic-American versions.
QUESTION:
What's an easy Italian Wedding Soup recipe?
This will be my first try at this soup, so I'd like a simple recipe that I can't mess up.
- ANSWER:
  Done in 45 minutes, but only 8 servings
  Ingredients:
  
  For the meatballs:
  3/4 pound ground chicken
  1/2 pound chicken sausage, casings removed
  2/3 cup fresh white bread crumbs
  2 teaspoons minced garlic (2 cloves)
  3 tablespoons chopped fresh parsley leaves
  1/4 cup freshly grated Pecorino Romano
  1/4 cup freshly grated Parmesan, plus extra for serving
  3 tablespoons milk
  1 extra-large egg, lightly beaten
  Kosher salt and freshly ground black pepper
  
  For the soup:
  nocoupons
  2 tablespoons good olive oil
  1 cup minced yellow onion
  1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
  3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
  10 cups homemade chicken stock
  1/2 cup dry white wine
  1 cup small pasta such as tubetini or stars
  1/4 cup minced fresh dill
  12 ounces baby spinach, washed and trimmed
  
  Directions:
  Preheat the oven to 350 degrees F.
  
  For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
  
  In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
QUESTION:
is Italian wedding soup bad for cats?
they're hungry, and i cant go shopping till tomorrow.
its the canned Campbells' kind
- ANSWER:
  I would not tolerate such a situation.
  
  Italian Wedding Soup is chock full of sodium and other things that kitties should not be eating.
  
  If they even eat it, which I would not, you risk challenging their kidneys, or setting yourself up for some cleanup, if you know what I mean.
  
  Borrow cat food, if you have to.
QUESTION:
Wedding Soup Italian?
Looking for an easy recipe for Italian Wedding Soup with Spinach and tiny meat balls.
- ANSWER:
  This is one of my fave recipes:
  
  Italian Wedding Soup
  
  For the meatballs:
  * 3/4 pound ground beef
  * 1/2 pound Italian sausage, casings removed
  * 2/3 cup fresh white bread crumbs
  * 2 teaspoons minced garlic (2 cloves)
  * 3 tablespoons chopped fresh parsley leaves
  * 1/4 cup freshly grated Romano
  * 1/4 cup freshly grated Parmesan, plus extra for serving
  * 3 tablespoons milk
  * 1 extra-large egg, lightly beaten
  * Kosher salt and freshly ground black pepper
  
  For the soup:
  * 2 tablespoons good olive oil
  * 1 cup minced yellow onion
  * 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
  * 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
  * 10 cups chicken stock/broth
  * 1/2 cup dry white wine
  * 1 cup small pasta such as tubetini or stars
  * 1/4 cup minced fresh dill
  * 12 ounces baby spinach, washed and trimmed
  
  Directions
  
  Preheat the oven to 350 degrees F.
  
  For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Romano, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
  
  In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
QUESTION:
Any vegetarian versions of italian wedding soup?
- ANSWER:
  It's pretty easy to do, just use vegetable broth instead of meat broth and replace the meatballs with your choice of either: any of the pre-made non-meat ones (like Nate's or LightLife) or allow any veggie burger or soysage product to thaw and then form that into balls. The soup itself is pretty simple to make, just broth, spinach (or other greens), carrots, Italian seasonings and the 'meatballs'.
  
  Most recipes I've ever seen call for some Parmesan cheese to be mixed into the balls. It's not really needed, but you can always mash some nutritional yeast into the thawed veggieballs if you want to give them a cheesier flavor.
QUESTION:
Why is it called Italian Wedding Soup?
- ANSWER:
  Italian wedding soup
  The general concensus among the food people is that Italian wedding soup (originally known as Minestra Maritata or Pignato Grasso) has nothing to do with wedding ceremonies. This particular "marriage" (maritata is the Italian word for marriage) is between vegetables...or...depending upon the region?...sometimes pork and vegetables, in soup. Minestra maritata is usually associated with the southern-most parts of Italy. Recipes with pork are said to have originated in Napoli [Naples]. The phrase "Italian wedding soup" appears to be a recent addition to our gastronomic vocabulary. Culinary evidence confirms recipes for soups of this type were simply called (at least in American cookbooks) minestrone.
  http://www.foodtimeline.org/foodsoups.html#italianweddingsoup
QUESTION:
Italian Wedding Soup?? (noodles)?
Does anyone know what those small round noodles found in Italian Wedding Soup are called? Are they purchasable or do they have to be homemade? Can you tell me where to buy them/how to make them?? Thanks!
- ANSWER:
  I went looking for the exact same thing (for the exact same purpose) and had a really tough time. I know exactly what you mean; and you'd think "pearl pasta" would not be difficult, but no one carries it!
  
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  The closest thing I've found is a little bit smaller and not exactly pearl shaped, but still a little bigger than most couscous, is a brand called De Cecco and the product is called "Acini di pepe no.78". I have no idea what that translates to.
  
  The funny thing is that I've found it in 2 polar opposite places; first was a really upscale gourmet place called the Tipsy Gourmet - it actually went out of business a few months back - and the other place? Big Lots. Go figure.
  
  Anyway, it works well for me even though it's a little smaller than I'd like. It doubles in size when cooked.
QUESTION:
I need help with an Italian Wedding Soup recipe!?
Hello, I'm going to be making Wedding soup for my mom for a special occassion, and my mom is EXTREMELY picky about soups, so I was wondering if anybody can help me. She loves wedding soup but hates when it's too thin, too oily, or tastes too much like vinegar. She likes when there's chicken in it as well as meatballs, and she loves spinach. She likes it hearty instead of thin.

Can anybody help me out with a recipe that kind of fits that? Thanks!
- ANSWER:
  Maybe this recipe will help you:
  
  Grandmom Lena's Italian Wedding Soup Recipe #120324
  
  I'm sharing my family tradition with this one... there never used to be a 'recipe' for this. I have spent years since my grandmother passed away replicating this recipe until I got the 'thumbs up' from my Dad. We usually have it as a first course for Thanksgiving. I always wondered why we only ever had it once a year, then I realized it's because there's a good bit of work involved. I think it's worth it!
  by CHRISSYG
  
  5 hours | 1 hour prep
  
  SERVES 24
  
  Soup
  
  2 1/2 lbs whole chickens (fryer)
  5 stalks celery, cut into 2 -3 pieces
  5 large carrots, cut into 2 -3 pieces
  1 large onion, quartered
  1 bay leaf
  1 fresh tomato, halved
  1/4 cup fresh parsley (leaves and stem intact)
  salt and pepper
  
  Meat balls
  
  1/2 lb ground beef
  1/2 lb ground pork
  1/2 lb ground veal
  1 cup Italian breadcrumbs (approx)
  1-2 garlic cloves, roughly chopped
  1/3 cup fresh parsley, roughly chopped
  1/4 cup water
  2 eggs
  1/3 cup locatelli cheese, grated
  salt and pepper
  2 (48 ounce) cans college inn chicken broth (possibly more)
  2 lbs escarole, washed thoroughly and cut into large pieces
  1/3 cup locatelli cheese, grated
  
  Prepare soup:.
  
  Place chicken in a large stock pot with just enough cold water to cover.
  Slowly bring to a boil and skim off the brown foam that rises to the surface.
  Once the brown foam subsides, add the rest of the ingredients except the salt and pepper.
  Boil chicken gently for approximately 2-3 hours until the meat is falling off the bone and the vegetables are very soft.
  Strain the meat and vegetables from the broth.
  Pull meat off the bones and break into spoon sized pieces and return to the broth.
  Finely mince the carrot and return that to the broth. Set aside.
  
  Prepare meatballs:.
  
  In a food processor add the eggs, garlic and parsley. Pulse on and off until minced but not a complete emulsion. You want very fine pieces.
  In a large bowl add the three ground meats and top with the egg mixture and salt and pepper.
  With your hands, begin to work the meats together with the egg.
  Add cheese and some of the breadcrumbs.
  Add as much or as little breadcrumb that you need until the mixture is somewhat moist, holds together, and not too dry.
  Roll mixture into small meatballs approx the same diameter as a quarter.
  In a medium sized saucepan, bring about 2 cups of the college inn chicken broth to a simmer.
  Drop the little meatballs into the college inn and poach until cooked through (about 3 minutes) remove with a slotted spoon and add to reserved soup. Continue until all the meatballs are cooked.
  Strain liquid left over in saucepan through cheesecloth and add to the soup that now has meatballs and chicken pieces in it.
  In another large stockpot, bring a large amount of salted water to a rolling boil.
  Add the thoroughly washed escarole to the water and allow to return to a boil.
  Cook until bright green slightly tender (don’t overcook here in the water) remove with a large slotted spoon or strain into a colander.
  Add to stock pot with soup. Add remaining college inn to the soup (enough to cover all ingredients in pot) and bring to a simmer.
  Add additional 1/3 cup locatelli to simmering soup.
  Tastes best if refrigerated overnight and warmed thoroughly the next day.
QUESTION:
recipee for italian wedding soup?
- ANSWER:
  Meatballs:
  1 small onion, grated
  1/3 cup chopped fresh Italian parsley
  1 large egg
  1 teaspoon minced garlic
  1 teaspoon salt
  1 slice fresh white bread, crust trimmed, bread torn into small pieces
  1/2 cup grated Parmesan
  8 ounces ground beef
  8 ounces ground pork
  Freshly ground black pepper
  Soup:
  12 cups low-sodium chicken broth
  1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
  2 large eggs
  2 tablespoon freshly grated Parmesan, plus extra for garnish
  Salt and freshly ground black pepper
  
  To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
  To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
  
  Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
QUESTION:
How to make Italian Wedding Soup (like at the Restaurant East Side Mario's)?
I'm originally from Canada, so I'm not sure if Americans or people elsewhere will know what I'm talking about. At East Side Mario's, they serve Italian Wedding Soup. There are no vegetables in it, except spinach. It has LOTS of really tiny pasta that are round like a circle (almost like small little dots). Anyways, there are meatballs in it as well, I believe made out of sausage. As for the broth, I have no idea. I know that some people ask for some parmesan cheese to get sprinkled on top of it, or for extra pepper, but I didn't ever bother.

If you know of a very similar recipe, please let me know! Thanks a lot!!
I've been reading other websites, and I have no idea where they are getting bread crumbs? There were none in the soup I had. It was a very simple soup.
- ANSWER:
  It is not hard to make it is basically a veggie soup like Minestrone, with pasta and more green veg, it can be spinach, escarole or swiss chard, the meatball like product is just the same as larger one but made smaller and cooked in the soup, for the pasta I use Orzo as it is easier to fine and the Cece di Papa are to starchy, I make mine with a combo of beef and chicken broth, I saute a few onions with garlic, add the stock/broth, bring this to the boil add the pasta and greens cook until half done before you add the meatballs, you can even buy precooked meatballs and cut them into quarters, I always season my soups at the end as salt can get stronger in a boiled product, the canned ones from Campbell's is nice but to bland for me, to finish I add some Italian seasonings, a few chili flakes, salt and pepper, serve with croutons if you like and a sprinkle of Parmesan or Romano cheese when serving.
  
  Funny enough I made a type of this soup years ago as chef, long before ESM was around, it was in the 1970's as chef in Toronto
QUESTION:
Real Italian Wedding SOUP!?
does anyone know the symbols of the wedding soup...
Like the tiny meatballs means something and the spinch mean something,chicken and then the eggs you drop in when you finish it all off what does this all mean????? DRIVING ME CRAZY ....just something I NEED too now!
Thanks!!!!!
- ANSWER:
  The general consensus among the food people is that Italian wedding soup (originally known as Minestra Maritata or Pignato Grasso) has nothing to do with wedding ceremonies. This particular "marriage" (maritata is the Italian word for marriage) is between vegetables or depending upon the region sometimes pork and vegetables in soup. Minestra maritata is usually associated with the southern-most parts of Italy. Recipes with pork are said to have originated in Napoli. The phrase "Italian wedding soup" appears to be a recent addition to our gastronomic vocabulary. Culinary evidence confirms recipes for soups of this type were simply called (at least in American cookbooks) minestrone.
QUESTION:
Italian Wedding soup or buttered noodles for lunch?
which one should i eat, which one gets you less fat?
mmmm.. i had butteres noodles.they were yummy. i'm surprised i acctually care if they make me fat... oh well they were good
- ANSWER:
  Butterd noodles. I love them.
QUESTION:
Does anyone have the recipe for the Italian Wedding soup sold at East Side Mario's? Its amazing.?
- ANSWER:
  pretty good meatball soup that’s similar to what you would find at East Side Mario’s
  
  1/2 lbs. of extra lean ground beef
  1 egg lightly beaten
  2 tbsp dry bread crumbs
  1 tbsp grated Parmesan cheese
  1/2 tsp dried basil
  1/2 tsp onion powder
  5 3/4 cups of chicken broth
  2 cups thinly sliced escarole
  1 cup uncooked orzo pasta
  1/3 cup finely chopped carrot
  
  Instructions
  
  1 In a medium bowl combine the meat, bread crumbs, egg, cheese, basil, and onion powder and shape into bite-sized meatballs.
  
  In a large saucepan heat broth to boiling.
  
  stir in escarole, orzo pasta, chopped carrots, and meatballs.
  
  return to boil then reduce heat to medium.
  
  cook at slow boil for 10 min. or until pasta is cooked.
  
  STIR FREQUENTLY TO PREVENT STICKING!!
  
  eat and enjoy!
QUESTION:
im looking for a recipe for italian wedding soup that was in woman's world magazine. it was so easy and good!?
- ANSWER:
  You can get in touch with woman's world they have a website just type in woman'sworld in your browser at the top of the website page it says get in touch with woman's world you can also contact them also Here is an email for the editor dearww@aol.com There is an address to write if you like and request the recipe Good luck ...Woman's World Editorial Dept 270 Sylvan ave Englewood Cliffs N.J. 07632 I could not find a phone number though There are many Italian wedding soup recipes on the internet just type in italian wedding soup in your browser maybe you can find one that is close or the exact same ..
QUESTION:
do italians serve italian wedding soup at their weddings?
its a strange name for soup.....but it pretty tasty
that's "its", i had a meatball in my mouth.
- ANSWER:
  No more than any other soup
  There's a sort of misunderstanding about the English translation for "zuppa maritata": literally it does mean "wedded soup" (actually, "maritata" refer to a woman, since "marito" is "husband"), but in cookery means "things that go together well", and of course refers to two or more ingredients.
QUESTION:
Lyon in the kitchen,"Italian wedding soup", Does anyone know?
if the mushroom farmer Fred Ellrot, F&F Farms.sells his mushrooms online. I've tried to search for it but, came up with nothing..Thank you for any help you might give..
- ANSWER:
  I did a search also, got zilch.
  Were they a specific type of mushroom that you were looking for? You could search for that and get a substitute.
QUESTION:
how long does wedding soup last in the fridge?
i opened a can of italian wedding soup for lunch on wednesday and stuck it in the fridge in a mug with plastic wrap over it. would it still be good??
- ANSWER:
  Longer than some marriages, unfortunately.
QUESTION:
I just made home made Italian Wedding Soup...?
would you like some?! what is your fav soup?
- ANSWER:
  Yes I would love some, do you share the recipe? Thats my 2nd favorite kind of soup....Split pea is my first.
QUESTION:
whatmakes italian wedding soup fattening?
- ANSWER:
  It really isn't that fattening at all....one serving is only 120 calories and has about 4 grams of fat. That's not bad at all.
  The fat content is from the meat in the meatballs.
  If you make it homemade with lean beef you can cut the fat even further.
QUESTION:
I'm single....can I still eat Italian Wedding Soup, or is that just not done in civilized society?
- ANSWER:
  Eat it..and just say you were married once..
QUESTION:
Wedding Soup?
Does anyone have a good and easy recipe for italian wedding soup? I love it but I don't get to eat it very often because I would rather have it fresh than canned.
- ANSWER:
  Italian Wedding Soup
  
  1 pound lean ground beef
  1 egg (or 2 egg whites)
  1/2 cup fresh bread crumbs or cracker crumbs
  2 tablespoons grated Parmesan or Romano cheese
  3 tablespoons grated onion
  1 crushed clove of garlic or 1 teaspoon minced garlic
  1 teaspoon crushed basil
  1/2 - 1 teaspoons salt
  1/4 teaspoon pepper
  6 cups chicken broth
  2/3 cup of riso (tiny pasta shaped like grains of rice)
  1 cup chopped spinach (cut up bok choy may be used)
  1 loaf good Italian bread
  extra grated parmesan cheese
  
  Combine first 9 ingredients and form into TINY meatballs,
  about 1 cm, or 1/2 inch in diameter.
  Bring to a slow boil in a 3-quart (liter) pan, the 6 cups
  of well-seasoned chicken broth. (homemade) or 3 - 14 oz. cans
  seasoned with celery and onion.
  Add the meatballs, and cook for a few minutes until done.
  Remove the meatballs with a slotted spoon.
  Add the riso and cook til almost done, about 5 minutes.
  Add the meatballs and chopped spinach and cook a few minutes longer
  til spinach is done.
  Butter and toast thick slices of Italian bread. Place a slice in
  each bowl and ladel soup over bread. Sprinkle each serving with
  parmesan cheese and serve.
  Serve remaining toasted bread with the soup.
  Italian Wedding Soup 25