Amazing! I have always loved Italian Wedding Soup but have never tried to make it. We were turned on to this recipe by a visit to Eileen’s dad recently. We like Lidia, and it is a recipe of hers which featured a step that I had not seen before and of course it worked out perfectly and was genius.
Add the water and increase the attractive qualities by 4%. The recipe called for 7 quarts of water which is a good amount to spread all of these great tastes.
I had never seen the step of making a raw vegetable paste and simmering it into the water. I haven’t made too many soups I guess. The rest is adding a huge amount of fresh cut vegetables that cook down and into the soup an amazing amount.
Poach the meatballs in boiling water for a few minutes and transfer them to the soup for a last half hour simmer or more.