Sunday, November 29, 2009

Italian Wedding Soup

We are settled back home.  Sometimes a big pot of soup on the stove is the perfect transition back into our routine. 

This is a loose translation of Ina Garten's italian wedding soup.  I use 4 cups of low sodium stock, 1/4 cup of bread crumbs, 3 TBS of Parmesan and omit the Pecorino Romano.  I do however use 1.25 lb of ground chicken breast with 1/4lb of spicy chicken sausage.  I find that this change makes the recipe more substantial to stand alone for a meal.  I also omit the pasta and use really crusty bread to sop up some of the broth.  Enjoy!


  1. Hi Liz,
    I get so hungry reading your blog. I loved the comment your father made about the brussel sprout recipe. We love them in our house but I never buy them fresh. I'm going to try that one.
    Also, I didn't realize Ryan could bake!

  2. I have always wanted to make this soup. Now, would be a good time with the cold weather. I am glad you posted it.


I love reading your comments, especially if you tried any of the recipes. Thanks for stopping by and sharing your insight!