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Italian Wedding Soup I
Reviews:
December 04, 2009

I am the chef at a sports bar and grill in Dania Beach, Florida. My clientele consists not only of local residents but tourists from around the world. I am expected to prepare extraordinary soups and specials on a daily basis...on a limited budget with limited time. My ratings are based on customer response...so take them seriously. I have earned the reputation as the Soup Nazi (Seinfeld lol). You MUST MUST MUST let this soup rest overnight before serving to let the flavors fuse together. The first time I made this soup I cooked the orzo seperately, browned the meatballs but thought the broth was bland. I doctored it with basil, garlic and oregano but my shift ended and I gave up trying to fix the soup. When I came to work the next day the soup had sold out...a gallon of soup in 3 hours during a 90 degree Florida heatwave. I now make this regularly, I still doctor the broth but let the soup sit overnite with the meatballs so the basil infuses. I use fresh spinach instead of escarole and make the meatballs the size of my pinky nail so that there are plenty of them. This soup tastes good, looks good and will get you rave reviews.

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