Best Recipes for Italian Wedding Soup?

I've decided to make this soup as everyone in my family likes it. But there are so many recipes for the soup I need some suggestions.Best Recipes for Italian Wedding Soup?
this is a really good recipe for italian wedding soup, you will love it





INGREDIENTS


2 medium heads escarole, cleaned and chopped


8 cups chicken broth


1 pound ground beef


4 eggs, divided


1 cup dry bread crumbs


2 tablespoons dried basil


1 teaspoon dried parsley


1 1/2 cups grated Parmesan cheese


DIRECTIONS


In a large pot of boiling water, add the escarole and cook until it wilts (this removes the bitter taste from the greens). Remove from heat and strain the greens from the water. When cooled, squeeze out all excess liquid.


In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, 1 egg, breadcrumbs, basil, parsley and 1/2 cup Parmesan cheese. Mix well and form into bite-size balls. Drop the balls into the broth. When they rise to the top, they are cooked.


Add the escarole to the broth. In a separate bowl, combine the remaining 3 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.Best Recipes for Italian Wedding Soup?
INGREDIENTS








1 egg





3/4 cup grated Parmesan cheese





1/2 cup dry bread crumbs





1 small onion, chopped





3/4 teaspoon salt, divided





1-1/4 teaspoons pepper, divided





1-1/4 teaspoons garlic powder, divided





2 pounds ground beef





2 quarts chicken broth





1/3 cup chopped fresh spinach





1 teaspoon onion powder





1 teaspoon dried parsley flakes





1-1/4 cups cooked medium pasta shells

















SERVINGS 12





CATEGORY Lower Fat





METHOD Stovetop - One-Dish





PREP 20 min.





COOK 15 min.





TOTAL 35 min.

















DIRECTIONS











In a large bowl, combine the egg, cheese, bread crumbs, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Crumble beef over mixture and mix well. Shape into 1-in. balls.


In a Dutch oven, brown meatballs in small batches; drain. Add the broth, spinach, onion powder, parsley and remaining salt, pepper and garlic powder; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in pasta; heat through. Yield: 12 servings (3 quarts).
ITALIAN WEDDING SOUP





1/2 lb. meat loaf mix (ground beef and pork)


2 tsp. dried parsley


1/4 c. grated Parmesan cheese


1/4 tsp. salt


1/8 tsp. pepper


1 clove garlic, crushed


1/4 tsp. oregano


1/4 tsp. basil


1/4 c. milk





Combine the ingredients above. Form small 1/2 inch balls. Drop into boiling salted water. Simmer for 10 minutes, remove with a straining spoon, place on paper towels to drain briefly, then refrigerate.





1 stewing chicken


1 onion, quartered


4 cloves garlic, minced


1 bay leaf


1 carrot, thickly sliced


2 stalks celery, with leaves, cut up


1/3 teaspoon oregano


4 peppercorns


2 tsp. salt


6 qts. water





Simmer chicken with the reamining ingredients in the 6 quarts of water about 2 1/2 hours or until tender. Remove skin and bones, cut up and refrigerate. Strain broth and return to pot.


Add 1 head escarole, torn into bite sized pieces, black pepper, and red pepper flakes, to taste. Simmer 20 minutes.





Meanwhile, break spaghetti into 4 inch long pieces and cook according to package directions; drain.





Add 1 1/2 cups prepared chicken and meatballs to broth. Simmer 10 minutes more.





Variations: White cannelloni beans may be added; ham or proscuitto may be substituted for chicken.





This freezes well and can be doubled if you have a pot large enough.
Ingredients:





For the chicken stock:





2 pounds chicken parts


2 large onions


3 stalks celery, including leaves


3 large carrots


3 cloves of garlic


2 teaspoons salt


4 - 5 peppercorns


3 whole cloves


12 cups cold water





Meatballs:





1/2 pound lean ground beef


1 egg (slightly beaten)


4 tablespoons bread crumbs


2 tablespoons parmesan cheese


1/2 teaspoon dried basil





2 heads escarole


1 1/2 cups acini de pepe (a small round pasta)


3 eggs (slightly beaten)


1 cup parmesan cheese





Procedure:





For the chicken stock:





Quarter the onions. Chop scrubbed celery and carrots into 1-inch chunks. Place chicken pieces, onion, celery, carrot, garlic, salt and cloves in large soup pot or Dutch oven.





Add COLD water. Bring to a boil.





Reduce heat, cover and simmer for 1- 2 hours. Remove chicken and vegetables. Strain stock through cheesecloth to remove solids. Skim fat off the surface.





Meatballs:





Combine all ingredients and shape into 3/4-inch balls. Drop into boiling water and cook until they float to the top. Drain and set aside.





For the escarole:





In a large pot of boiling water, add 2 heads of escarole, which has been cleaned and chopped. Blanch for 3 minutes to remove the bitterness from the greens.





Drain. When cooled, squeeze out all extra liquid.





For the soup:





Bring stock to a boil, add chopped escarole, 1 1/2 cups acini de pepe, and 3 eggs (slightly beaten) combined with 1 cup of parmesan cheese.





Stirring continuously until the egg is fully cooked and the pasta is al dente. Add the meatballs, adjust seasoning and heat through.
I just made the soup this weekend.





1lb ground beef


1/2 C Parm cheese


1/2 C Italian style bread crumbs


1 t. Italian seasoning





3 lg cans of Chicken stock


1 lg onion - diced


3 stalks celery - diced


2 large carots - diced


1 T. Italian seasoning


salt and peper to taste





1 frozen 'brick' spinach - defrosted


1lb box Orzo


Mix above, and form tiny meatballs. Place in pot with stock, onion, celery, carot, and seasonings. Cook till meatballs and veggies are tender. Add spinach and Orzo - cook as directed on pasta box. Serve topped with Parm.