Sounds wonderful,Linda.

Shelley

I must be missing something. Why are you using boxed chicken broth when you have a batch of homemade? Forgive me if I missed a beat - it's been a long week!
Jane

The boxed broth is to cook the meatballs in...
It becomes a bit greasy and "meaty" tasting rather than the chicken flavor of the broth you made for the soup.
I save the boiling broth, skim it and use it for soemthing else.

Yikes, you make Italian Wedding Soup harder than it has to be!

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

My soup is even easier than linda/doucanoe's. I drop the little meatballs into bubbling broth and they cook in the soup!

Lori :D

Here's a loose interpretation I make:

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.

My family is Italian on both sides and I have to say I've never in my life had this soup or had it served at a wedding!!

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

Lisa, my DH's husband is Italian as well. I've done a little research on the wedding soup, and from what I remember, it is called that because the ingredients are "wedded" together. Nothing to do with weddings, lol! I've gotten some amazing versions of this in Pittsburgh, but I will never make it myself b/c tiny meatballs are indeed labor intensive...did it once, and don't plan to do it again ;)
Nancy

The only Italian in my family are the inlaws!
I sure don't know why I call it Italian wedding soup....
I had some in a restaurant years ago that called it that and this is my interpretation of the same.
It's probably not "Traditional" at all....but it sure is good....and I find it comforting to have a quart in the freezer, but for the spinach, and can pull it out for someone that needs a meal on short notice.
And then there are "Italian Wedding Cookies"...AKA pecan snowballs. Never saw them at an Italian wedding either!

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!!

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.

Here is a link that might be useful: from about.com

Yum.

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

Oooh! That sounds interesting - I love fennel!

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

Lisa : You ae right in what you said , they use Escorale.
( sca role ) lol . Sometimes Spinach.

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

I too make it similar to Lindac but I use Escarole (NY pronounced ska-dole) LOL!!! I in addition use 1 can of whole peeled tomoto taht I brake up with my hands and add to the broth. My meatballas have the addition of a good heaping amount of Parmesean Cheese... I boil in water seperate so not to get the scummy stuff in the beautiful Chicken Broth...no need IMO for broth water is fine...I do boil up Ditalini Pasta and add to the soup when serving.

I originally did as Lorijean and just drop the meatballs in the boilig soup, but I found I liked them better if I browned them a bit first.

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