Italian Wedding soup

I'm making this soup for dinner tonight and have looked at a bunch of recipies. Some cook the meatballs in the oven and then add them to the soup. Some cook the meatballs in the broth. Some have beaten egg added to the broth at the end. Somebody, please help! What tastes best?

I'm a big fan of the Saveur recipe that another poster mentioned. I don't remember the soup having an overwhelming cheese flavor, but I love grated parmesan/romano (whatever it called for), so it wouldn't have been a problem for me regardless.

AH

I was just looking for a good recipe for this! Where did you get the one you decided on? Anyone else have one to recommend?

I googled Saveur Italian wedding soup. They cook the meatballs in the broth, which I ended up doing. It was delicious. I would recommend, though, adding less cheese to the meatballs. The broth ended up tasting like cheese more than anything else. I know for some this isn't a problem, but it seemed a bit much for me.

I'm not finding it. Do you have the url? Thanks in advance.

[beggsy]

http://www.saveur.com/article/Recipes...

We always browned the meatballs first then let them finish cooking by simmering in the soup. As far as eggs--we NEVER put them in our soup.