Reviewed: Sep. 15, 2008

Totally enjoyed this. I did not have seasoned breadcrumbs so I had to add my own seasonings to it. I think I could have added more maybe garlic. The lemon is a nice touch. I used the spinach option. It was very good and quick and easy to make.

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cook in CALIF

Cooking Level: Expert

Living In: San Francisco, California, USA

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Reviewed: Sep. 9, 2008

Yummy, yummy, yummy...I love soup in my tummy! I made the meatballs with a mixture of Italian sausage and ground beef and baked them in the oven for 10 minutes. I hunted high and low, and thankfully I found acini de pepe pasta for a more authentic wedding soup! Topped it with fresh shaved Parmesan Reggiano curls. Leftovers were even better the next day. The fresh lemon and herbs make this soup!

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Sep. 7, 2008

This was absolutely fantastic. It also froze well. The lemon really makes the recipe.

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Wendy B

Cooking Level: Intermediate

Home Town: Plant City, Florida, USA

Living In: Mulberry, Florida, USA

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Reviewed: Aug. 26, 2008

AWESOME! I DID BROIL THE MEAT BALLS. I ALSO BUY ROTISSORIE CHICKEN A LOT FROM B.J'S. I ALWAYS KEEP THE JUICES AND USE FOR COOKING.(COOL FIRST TO REMOVE MOST OF THE FAT). I ADDED SOME SOME OF THESE JUICES AND THIS MADE FOR A VERY RICH TASTING SOUP.

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gregoryz

Cooking Level: Expert

Home Town: Painesville, Ohio, USA

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Reviewed: Aug. 24, 2008

I was really hoping to like this and was let down. Too salty!! Maybe I should have done half the chicken broth and water and then seasoned to taste. Chicken broth is just so salty by itself. Don't know it I'd try again.

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Aug. 14, 2008

very good. I did substitute spinach and I omitted the lemon zest (because I didn't have any). I did add a few splashes of lemon juice as well as some Tastefully Simple Garlic Garlic and Onion Onion as it was boiling. It turned out a bit salty, but very yummy.

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michelle

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Reviewed: Aug. 4, 2008

This is a good hearty soup. The only thing I did differently was use ground turkey and it was perfect.

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Denise

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2008

i have tried a few recipes for this soup......this is by far the best...california style is a refreshing change.

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Dora

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Reviewed: Jul. 19, 2008

Very very good soup! The only thing I changed was that I cooked the meatballs for 10 minutes in the oven first as a reviewer suggested. I also had a really big lemon so I didn't add all the zest, good choice I think if I did it would be too lemony for me and my family's tastes. The only other thing I did was I didn't have any green onions for the meatballs so I used a little bit of fresh chive instead. Great tasting, easy recipe. I would definitely reccomend it.

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Jinni Eek

Cooking Level: Beginning

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Reviewed: Jul. 8, 2008

This was absolutely yummy! I wish I had made a double batch.....oh well, can make more tomorrow. I followed the recipe exactly as shown. As everyone said, the lemon zest and fresh herbs are what makes this so awesome. Thank you very much for the recipe!! Will be making it often.

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Cecelia

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Port Charlotte, Florida, USA

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Reviewed: Jul. 5, 2008

This soup is simple and superb. Definitely the fresh herbs allow the meatballs to come alive, and the meatballs should be made no bigger than 1/2 inch across. The fresh lemon zest is what allows this soup to sparkle. I will make this again and again!

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Susan

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Reviewed: Jul. 3, 2008

DELICIOUS! Fresh herbs are a must to give this such flavor. My meatballs were 1/2" and I baked them at 350 for 10 minutes to release the grease. I like this recipe for the ease of making it in such a short time. The only thing missing was those toasted cheddar bread cubes. Will make again!

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: May 29, 2008

Hubby loved this version of soup. It tastes so fresh, I add just a touch of lemon juice with the zest and I use spinach in place of the escarole. Be sure to add the parsley or green onions for color. I also make the meatball tiny, about the size of a grape.

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go away

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Reviewed: Apr. 15, 2008

I've never had Italian Wedding Soup before so have nothing to compare it to. It turned out to be a nice lite soup for a warmer than expected day. I made it exactly as written, omitting the green onions and using spinach. A squeeze of lemon juice in the bowl after serving really brightened it up. Next time I'll increase the spinach and orzo. I think I will also brown the meatballs first; they looked pretty anemic!

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CONNIE-O

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2008

This recipe gets rave reviews whenever it is served. Use beef, turkey, or your own mixture for the meatballs, it doesn't matter. The soup is terrific and the lemon zest adds a touch not found in most soups.

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bigdaddyskillet

Cooking Level: Intermediate

Home Town: Shillington, Pennsylvania, USA

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Reviewed: Mar. 25, 2008

Very good. I will use this from now on. I also used spinach and ground beef, browned it first.

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Roe

Cooking Level: Intermediate

Living In: York, Pennsylvania, USA

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Reviewed: Mar. 16, 2008

I made this soup twice and both times I've been asked for recipe. I subbed ground turkey for the beef and kale for the escarole. Very yummy. Thanks for the recipe!

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773SHELLEY

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Reviewed: Dec. 31, 2007

Tastey. I used dried parsley and basil cause i didnt have fresh, i used fesh parmasean.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Dec. 29, 2007

This is way better than the canned stuff! I made my meatballs with ground turkey and added extra parm. cheese to them. I also didn't have any spinach, so used kale instead, which made it very yummy!

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Jessica Hydo

Cooking Level: Expert

Home Town: Cozad, Nebraska, USA

Living In: North Platte, Nebraska, USA

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Reviewed: Nov. 12, 2007

This recipe is wonderful. I recommend everyone trying it once. Due to ingredients I had on hand, I made a few changes: used dried basil and dried parsley instead of fresh; and used dried onions instead of green onions. If you do this you will need to scale down the quantity of those ingredients. This soup has awesome flavor and is very, very easy to prepare. I recommend scaling the recipe up, it says 6 servings, but my boyfriend and I ate all of it in one sitting.

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