Brunello Cucinelli


Brunello Cucinelli


Italian Wedding Soup

the fashionista cook

I love making this soup when it’s cold outside. I usually make it the the day after we had a roasted chicken for dinner. I use the left overs for chicken stock and any left over chicken pieces in the soup. I really don’t have a recipe, it’s a creation from one of my best friends and Ina Garten’s  recipe as a baseline. I will try to create it as best I can. You can adjust it any way you want.

For the meatballs: You can add what ever ingredients you usually add to your meatball, since they will be in the soup I didn’t go crazy

3/4 pound of ground beef ( I used 80% lean)

2/3 cup of Italian bread crumbs

1 egg

tablespoon of garlic powder

tablespoon of onion powder

salt and pepper

For the soup:

2 tablespoons of olive oil

1 cup of minced onion


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