Italian Wedding Soup

Italian Wedding Soup

This "Italian Wedding Soup" recipe is a variation on an old family recipe, no one wrote down the original recipe, so this is the next best thing. Nothing is better than grandma's or Nonna's homemade cooking, and this recipe is pretty close to that, from a site that is all about Italian cooking.

This Italian Wedding Soup recipe is so full of good ingredients it is completely satisfying. What could be better than a soup with meatballs? To make the meatballs for the Italian Wedding soup recipe you will need chopped small onions, minced garlic, salt, pepper, parmesan cheese, breadcrumbs, lean ground beef and Italian sausage. To make the meatballs start with a large bowl and stir together first 6 ingredients. Stir in cheese and bread crumbs. Mix in meats with your hands. Roll into 1 inch meatballs. Place on baking sheet. Bring broth to a boil in a large pot over medium high heat.

On this site you will find traditional authentic Italian recipes passed down from generations of Italian grandmothers and Nonna's from all the regions of Italy. Rossella is the host of the all new online cooking show and food webisode series, Cooking with Nonna. Rossella was born into a family of culinary aficionado's and food lovers. Growing up there was always something on the stove, says Rossella a first generation Italian American from Bensonhurst, Brooklyn. Her roots are from Mola di Bari, a small fishing village known as Mola where her parents were born. For Rossella cooking was never about cooking, it was about family, community and spending quality time with each other. Rossellal spent most of her childhood in the kitchen with her maternal Grandmother Roman learning the long legacy of recipes passed down through the generations.

Some of the Italian recipes you will find on the site include three cheese pasta with zucchini and bchamel recipe, Anelletti passing with ricotta salata recipe, arborio rice with dry fava beans recipe, Arrabbiata sauce recipe, avocado pesto recipe, baked rigatoni recipe, baked rotini recipe, meat soup recipe, broccoli and shells recipe, broccoli with Maritati pasta recipe, butternut squash ravioli with porcini sauce recipe and more.

Traditionally soups are classified into two main types to include thick soups and clear soups. The French classifications of clear soups are called bouillon and consomm soup. Thick soups are classified depending upon the type of thickening agent used which can include pures that are vegetable soups thickened with starch and bisques which are made from pured shellfish or vegetables thickened with cream, cream soups may be thickened with bchamel sauce. Other popular ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains. Other popular soups also include carrots and potatoes.

Learn MORE / Get RECIPE at Cooking with Nonna


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