Italian Wedding Soup

As you’re probably well aware…Kara and I are pretty obsessed with Giada. I DVR her shows, I have her cookbooks, I follow her on Twitter, I like her on Facebook and when she comes to the Taste of Chicago each summer you can bet I’m there trying to squeeze through people to get a glimpse of my idol. Sometimes I imagine how amazing it would be to work with her…like quit my job, move to California and somehow get a job on the set of Giada At Home. That would be awesome!! Then we’d become pals and do yoga together. Jeesh! I’m in la la land.

Reality check. For now I’ll stick to drooling over her recipes and trying them out for  myself. Her recipes never let us down and this one’s no exception. I’d been wanting to make Italian Wedding Soup for awhile and when I’m in search of an Italian recipe, she is the first person I turn to.

I read a bunch of reviews and saw a few suggestions to brown the meatballs first to prevent them from falling apart when you add them to the broth. So that’s the way we tried it. To be honest, when we make this soup again I think I will try it exactly as Giada has written. I’m not saying our way was bad…I’m just not convinced that it’s better than her version. I wrote the recipe exactly as we tried it (which also included the addition of orzo), but you can easily add the meatballs to the broth uncooked. I love soup when it’s cold outside and this is one I’d definitely make again!

Here's what you'll need

In a large bowl mix together egg, onion, garlic, parsley, salt and bread pieces

Add both meats and the cheese and blend with your hands. Be careful to not overwork the meat

Form the meatballs and lightly brown them in a skillet

Add the meatballs to the boiling broth

Add the chopped endive too. If you want to add orzo too, now is the time to do it.

At this point you'll want to pour the egg/cheese mixture into the moving broth to form long, thin strands

Season with pepper

A warm soup with lots of meat!

The broth is really good and it's perfect for dipping bread 🙂