Italian Wedding Soup

Published March 1, 2012. From Cook's Illustrated.

Why this recipe works:

Traditionally, this Italian soup is built from a base of meaty brodo, a long-cooked broth made from the bones of meat and fowl. Wanting to skip the fuss of cooking a brodo all day, we looked to fortify commercial broths. We first started with a combination of chicken and beef broth, which… read more

Traditionally, this Italian soup is built from a base of meaty brodo, a long-cooked broth made from the bones of meat and fowl. Wanting to skip the fuss of cooking a brodo all day, we looked to fortify commercial broths. We first started with a combination of chicken and beef broth, which mimicked the flavor of brodo. Into these broths we simmered a small amount of ground beef and pork to heighten the savory flavor. To further boost the meaty flavor, we added umami-rich porcini mushrooms and Worcestershire sauce. 

 

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Serves 4 to 6

Use a rasp-style grater to process the onion and garlic for the meatballs. Tubettini or orzo can be used in place of the ditalini.

Ingredients

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