In October while traveling in Pennsylvania, two nights in a row we ate in Italian restaurants where Italian Wedding was the soup of the day. One had lots of spinach and the other maybe had spinach but definitely not as much and celery was very dominant. I liked them both, although the first a bit more. Around here, minestrone is the soup of choice in Italian restaurants so I haven't even made IW. Would you be willing to share your Italian wedding soup with me?

Thanks,
Ginny

Well, honestly I haven't made this recipe :roll: - but it got great reviews on allrecipes.com. Looks like what you were looking for.

http://allrecipes.com/Recipe/Mamas-I...up/Detail.aspx

Thank you, Demshine. I looked at other versions on that same site and they were basically all alike except one suggested using escarole instead of spinach. The key to it's specialness seems to be in making the little meatballs that go in the soup. I'll give it a try.

Let us know if it's good :lol:

This recipe is killer! Even better the next day. My son, who won't eat leftovers, ate this for two days in a row! You can substitute the escarole with spinach, but cook less.

http://www.foodnetwork.com/recipes/g...ipe/index.html

Don't have any recipe to share, but one word of caution.
If you are in the grocery store and you are wanting it...DO NOT BUY Campbells Italian Wedding. IT IS HORRIBLE!!! (my opinion)

This is simular to how i make it. I jut make my meatballs through them in chicken broth, cook them for a couple of hours (i use a crock pot) Then i by the really tiny noodle (don't know what they are called) add that cook till done, add spinich cook for a few mintues along with 1 cup of parm cheese. (helps thinken a bit) top with more cheese. YUMMY

But really much better the next day.

http://www.quiltingboard.com/posts/list/3447.page

this is my version of Italian Wedding Soup. I have gotten good reviews from others who tried making it, and my "adopted son and daughter in law" want some whenever I make it (and he doesn't like mushrooms!) LOL

I think the tiny noodles/pasta you are referring to is called pastina or depending on brand acini de pepe. It is almost always used here in PA in wedding soup.

Oh dear, what if this is the only Italian Wedding soup one has been exposed to? *cringes* I personally love the stuff, but maybe I should try making this recipe. Thanks for sharing! :)

I've had it made by different people and have enjoyed it. Saw it in the store and thought...hmm...yum! Nope, yuck!

I finally got around to making some. I looked at all the recipes above and then improvised a bit. I wanted to make my meatballs from ground beef and pork but since I didn't have plain ground pork, I used x-lean ground and a bit of pork sausage in them. I used chicken boullion cubes, onion, carrots, celery, chopped frozen spinach and orzo, seasoned with parsley, basil and bit of oregano. Served with paramesan cheese in it. It was delicious!

Oh, you are so right! it wasn't always that way, and I don't know why they changed the recipe.

I first had Progresso's Italian Wedding, and it was divine. Then they messed with it and took most of the spinach out. Changed the broth, too, I think. So I switched to Campbell's, which at the time was perfect. And then they changed to those hard little nasty meatballs and took the flavor right out of the soup.