This is the most similar to my own family's recipe for meatball soup. Ours never had pasta either. The only difference is that instead of the egg mixture, we make an egg-based crouton that tops the soup after it's been ladled into the bowls. To make the croutons, beat eggs with parsley, garlic salt, and pepper. Soak cubes of bread in the egg mixture, then deep fry until crisp. These can be made ahead of time, then toasted in the oven to re-crisp just before serving.

Reviewed On: Nov. 9, 2008

I have to agree with some of the so-so reviews in that these are mushier and sweeter than what I personally like. I am bringing them to a party tomorrow, so we'll have to see what the general consensus is. And, unlike many cake mix recipes, this one's not exactly a time-saver. I doubt I'll be making these again.

Reviewed On: Aug. 29, 2008