We don't have Spaghetti Warehouse where I live, but here is the Italian Wedding Soup that I make. Can't remember if I got this from this forum or from foodnetwork or where, I have had it several years.

Italian Wedding Soup.

Meatballs:
1 lb pound extra-lean ground beef
2 egg, lightly beaten
4 tablespoons dry bread crumbs
2 tablespoon grated Parmesan cheese
1/2 to 3/4 teaspoon dried basil
1/2 to 1 teaspoon onion powder
10 cups chicken broth
3 cups thinly sliced escarole (or chard or spinach--chard hold up better
than spinach, it seems to me)
1/2 to 2/3 cup finely chopped carrot
3/4 cup uncooked Acini De PePe pasta
OPTIONAL: peeled crushed tomatoes, shredded boneless cooked chicken
In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion
powder; shape into 3/4 inch balls.
In large saucepan, heat broth to boiling; stir in escarole, pasta (see NOTE
about cooking ahead of time), chopped carrot and meatballs and optional
ingredients if desired.
Return to boil, then reduce heat to medium.
Cook at slow boil for about 10 minutes, or until pasta is al dente or
everything is heated thru.
Stir frequently to prevent sticking.
Garnish with freshly grated parmesan and parsley. Serve with crusty Italian
bread.

Linda

I make my own chicken broth....I think that's what makes the soupo...
I buy about 3 to 4 pounds of wings, add about 3 quarts of water...the top 5 inches off a head of celery...2 onions quartered with the skin on, about 4 whole cloves of garlic, a sweet potato washed and cut into chunks with the skin on and one big or 2 small parsnips, cut lenghtwise. Add 3 bay leaves and a Teaspoon of pepper corns and a good handfull of fresh parsley.
Simmer very slowly about 3 hours......and strain through a cloth ( I use a piece of cotton batiste I keep for the purpose)...and use for another purpose or discard the solids. Refrigerate the broth and skim the fat.
For the meatballs, I mix 1 1/2 pounds 85% lean beef with 4 slices of French bread ( without the crusts, wet with water and squeezed out....1 tsp fresh garlic 2 eggs and about 1/2 cup milk and about 3/4 teaspoon of fresh grated lemon peel ( that's my secret ingredient!~ LOL!)....Add milk enough to make it so you can make tiny meat balls.
I make tiny meatballs using the small end of a melon baller and drop them into a pan of 1 can of beef broth and an equal amount of water.......drop the meatballs into the pan and cook them in batches and then dump into the chicken broth. When all the meatballs have been added to the broth....cool and skim the beef broth you cooked the meatballs in and skim the fat....simmer the meatballs in the chicken broth about 30 minutes and about 10 minutes before serving add 6 oz fresh chopped baby spinach....
Garnish each bowl with gresh grated parm reggiano cheese.
Linda C

This is our favorite.

Mini Meatball Soup/Italian Wedding Soup

Recipe courtesy Rachael Ray

2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper

1 pound ground beef, pork and veal combined
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1/2 cup plain bread crumbs, a couple of handfuls
1/2 teaspoon freshly grated or ground nutmeg

6 cups chicken stock or broth
2 cups water

1 1/2 cups dried pasta, rings, broken fettuccini or ditalini

1 pound triple washed fresh spinach, coarsely chopped

In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.

While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg. Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil.

When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes.

When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread

2 things I learned from my SIL mother whos an old Italian lady...when you make the meatballs cook it in a seperate pot so not to get all the mucky stuff into you nice broth....cook your Ditalini or other pasta seperate,drain toss with aprrox tsp of olive oil an add to soup as needed this prevents the pasta from overcooking and reserves the broth. The elders in my family love this soup its always part of my soup party!

I can second the Mini Meatballs Soup recipe from R. Ray posted by Woodie. It is very good, easy to make, and makes a lot.

Teresa

Thank you so much. I look forward to trying one of these.