We had friends over for dinner and board games on Friday night and dinner was King Arthur Flour's Italian Wedding Soup recipe. Trevor loves the cans of Campbell's Italian Wedding Soup that I buy in bulk at Costco, but I was nervous about trying to make this complex soup at home. (I also get a little freaked out by cooking raw meat directly in boiling soup.)
It turned out great, with a different flavor than the usual veggie soups and beef stews I make during the winter. I substituted fresh spinach for the frozen boxed that the recipe calls for, and swapped turkey in for their ground beef. No reason, just what I happened to have on hand.
Cooking the meatballs in the boiling broth made them tender and flavorful. I was tempted to brown them in a skillet beforehand, but I'm glad I resisted. They probably would have been tougher.
If you make the recipe, just keep in mind that the soup is very thick and hearty with all of the veggies, meatballs, and pasta -- and it gets even thicker as it stands and the pasta absorbs more of the broth. If you like a more liquid soup, plan to add a lot more stock.
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