Nice and light, I loved this version of Italian Wedding Soup! My changes: homemade chicken broth instead of canned to dramatically reduce sodium, organic half lean ground pork/beef for the meatballs, chopped frozen spinach since I couldn't find any fresh spinach or escarole, and slightly reduced amount of dried basil used in meatballs. I also omitted using Parmesan cheese in the final egg/cheese mix, although I thought the egg was a nice touch at the end. As someone else mentioned in their review, it's a lot easier to incorporate the egg at the end into the soup after fishing out the cooked meatballs and before adding the spinach/escarole...just lightly beat the egg and use a fork to mix the egg well into the soup. I look forward to making this again and again!

Reviewed On: Feb. 18, 2008