There is this little Italian restaurant that was in my home town where I grew up in sunny Southern California that made an amazing Italian wedding soup. Perfect little meatballs simmered in a flavorful broth with just the right veggie, meatball, broth ratio. It was always one of my favorite soups, and was always the perfect lunch to have on a cool day, which was rare considering the location.
But now I am transplanted to Wyoming where just last week we skipped fall and went right into winter with a blizzard that dumped over two feet of snow on us. And while the snow has mostly melted the weather is definitely crisp and cool and perfect for cozying up to a bowl of soup. The hardest part of this recipe is making the meatballs. Not because they are hard to make, just a little time consuming. My husband is actually the one who made this recipe for dinner. I am one of those rare lucky ladies who’s husbands enjoy cooking and share the meal preparation just about 50/50 with me. I am blessed. And I hope you will be blessed too when you taste this amazing soup!