Here's a very robust soup inspired by a soup I tasted at an Italian wedding. Serve hot with Parmesan cheese sprinkled on top.
I noticed on reviewer commented on how labor intensive it was to make the tiny meatballs. I saw a chef make them by shaping some of the meat into a "rope", cutting the rope into 3/4" segments, and then rolling a bunch of them at once with his hand pressing them against the counter. It was very clever and made quick work of it - hope this helps! - 11 May 2006 (Review from Allrecipes USA and Canada)
I replaced the onion with some garlic powder. I also browned the meatballs in a frying pan before putting them in the soup.. It added a great flavor to the meatballs and the soup - 17 Feb 2002 (Review from Allrecipes USA and Canada)
Delicious! I used 1 cup of bread crumbs in the meatballs. I added a squeeze of fresh lemon juice to the pot (that seems to get rid of the "canned broth" smell somehow). I've never made a recipe where meatballs weren't browned first, but I didn't pre-cook them. The soup wasn't greasy and the meatballs weren't too anemic loooking. I used my small cookie scoop for the meatballs and it was easy and quick! I used orzo pasta and precooked it and added it to the soup right at the end to avoid having it absorb all the broth. The best thing was that my husband was pretty sure he was not going to like this soup and after he tried it, he liked it a lot. - 01 Jan 2006 (Review from Allrecipes USA and Canada)