Mom's Best Italian Soup

by Anne Skalitza

This recipe that my mother used was from The Talisman Italian Cookbook, (c) 1950, the first translated-to-English and published in America cookbook with all Italian recipes.It was my mother's favorite cookbook, and the following was her favorite recipe:



  • 1/4 lb. chopped meat
  • 1 TBL. grated Parmesan cheese
  • 1/2 slice bread, soaked in water and squeezed dry
  • 1 egg yolk
  • dash salt
  • 1 tsp. parsley


  • Mix all ingredients together thoroughly and shape into small meatballs, about the size of marbles.


  • 2 cups beef broth
  • 3/4 cup acini di pepe (fine soup pasta)
  • 2 TBL. grated Parmesan cheese


  • Bring broth to a boil in a large pot, add soup pasta and little meatballs and cook gently about 7 minutes, or until pasta is cooked to your liking.
  • Serve with grated cheese.

    Serves 4.

  • Comments for Mom's Best Italian Soup

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    Feb 01, 2011
    A Keeper
    by: Rosemary

    I enjoyed this soup but I question the amount of broth. I used 6 cups of beef broth. This is a good,inexpensive, and quick meal. A "keeper".

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