A great simple recipe to make Italian wedding soup. It's not difficult at all. Very simple and tastes great!!
TIP #1: Cooking the pasta separate keeps the soup from becoming starchy.
TIP #2: If you make extra meatballs, store some in the freezer for a nice snack for later.
TIP #3: Do not substitute basil for the parsley.
TIP #4: Some recipes call for a little spinach, but this is not required.
Tip #5: To help cut down on the fat, store the soup for a few hours in the fridge covered to allow the grease/fat to solidify and float to the top. Now you can remove the unwanted fat.