We tried this recipe: http://www.goodinthesimple.com/favorite-soup-italian-wedding-soup-recipe-cant-beat/ Our modifications: first, because the meatball mixture was too liquidy, we supplemented it with about 4 oz minced beef and about 2 Tbsp plain breadcrumbs. Second, we used shredded (not ground) Parmesan in the mixture and did not add any additional Parmesan directly to the soup. Third, we increased the amount of tiny pasta (acini de pepe) by 50% to 12 oz (¾ lb). (Resist the urge to increase to 16 oz (1 lb), as it will expand and absorb most of the soup liquid; or else add 2 more cups broth.) Fourth, instead of frozen spinach, we added about 4 oz fresh baby spinach at the last 2 mins of cooking. Finally, we added ½ tsp crushed red pepper to the soup to taste. (Jan. 2017 and Aug. 2018) Note: To reduce sodium, we used 8 cups low-sodium broth and 4 cups water. We also reduced the amount of ground Parmesan from ½ cup to ¼ cup. (Dec. 2017) Note 2: If you don’t have fresh bread for the meatballs, you can substitute with 1/3 cup breadcrumbs soaked in 1/3 cup milk. Let the breadcrumbs absorb the milk, then add it to a food processor with the onion, parsley, and garlic.
Cooking Adventures 