Shortcut to Making Wedding Soup

Do you love wedding soup, but hate the drudgery of making those tiny meatballs? Me too…. So I thought I would pre-make them and freeze like I do my regular sized meatballs so they are ready to go when I need them. The older I get, the shorter on time I get. I thought it was supposed to be the other way around? You’re experience in making Wedding Soup just got a whole lot better by using this shortcut to making wedding soup!
For the last few years, I have been making my meatballs ahead of time, freezing them, put into zip top bags and they are ready to go when I need them. When I make meatballs I just throw them into the sauce. I don’t bake, fry or pre cook in any form. My hubby’s grandmother never did it that way and I loved her meatballs.

All you need to do is mix the ingredients. I now mix with my hand mixer to move the process along. Plus I am getting a touch of arthritis so it helps. Normally I would take a spring loaded ice cream scoop and scoop out meatballs and then roll. But for these tiny meatballs, I take some of the mixture and roll out to a thin log. Do the best you can. The meatballs will not be all the same size, but try to do the best you can. Preferably, I would like them smaller, but I just don’t have the patience. You just need to roll the mixture out thinner.

I put on a non-stick aluminum lined tray and freeze in the freezer. When they are frozen, transfer them to a zip top bag, and you have tiny meatballs ready to put in your soup.

As I said I do my regular meatballs like this all the time. You can take a lot or just a few out to make spaghetti and meatballs in a jiffy. 

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Shortcut to Making Wedding Soup


  • Author: Afoodieaffair

Description

Fast and easy way to make soups!


Ingredients

Scale

1/2 lb ground beef
1/2 lb. ground pork
1/2 c. breadcrumbs
2-3 Tbsp chopped fresh parsley
1/4 c. grated Parmesan chesse
2 eggs, beaten
1 small clove garlic, minced (I use some garlic pepper blend in place of garlic and pepper)
1 tsp dried basil


Instructions

Mix all ingredients together by hand or with a hand mixer. Don’t over mix, blend just until the ingredients are mixed.

Roll mixture little by little into rolls. Cut rolls into small pieces. Roll pieces into tiny meatballs.

Place on a tray lined with non stick aluminum foil. Place meatballs on tray and freeze.

When frozen, place meatballs into a zip top bag, and freeze until ready to use.

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