Reviewed: Nov. 20, 2006

Excellent and easy recipe. My husband likes it so well I have made it at least once a week for the last month so I felt compelled to comment. I substituted spinache and used ground turkey and it was excellent.

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BELNN

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Nov. 4, 2006

The lemon makes all the difference in the world. I did not have the onion so I used chived instead and it was still very good.

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MARCY333

Cooking Level: Intermediate

Home Town: Western, New York, USA

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Reviewed: Oct. 9, 2006

This was so good. The Orzo was a bit hard to find but the finished soup was worth the extra effort. Even my grandkids liked it and that's a plus.

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Mel

Cooking Level: Intermediate

Home Town: Watauga, Texas, USA

Living In: Keene, Texas, USA

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Reviewed: Oct. 1, 2006

This was delicious! I followed the recipe but used dried lemon peel and cooked the meatballs in the oven before so they had a better texture.

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Gabi

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Reviewed: Sep. 30, 2006

This recipe was excellent and I have already been told that I will have to make it again! I used lemon-pepper like someone suggested and it was just enough spice.

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Suzette

Cooking Level: Expert

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Reviewed: Aug. 29, 2006

I always use ground turkey instead of beef in recipes, and this one is no exception! I absolutely love this recipe and make it as often as I can. It lasts me and my husband for days! So delicious. :)

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Panda Cookies

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 14, 2006

Very quick and easy, interesting flavor.

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melanie

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Reviewed: Aug. 11, 2006

Off the charts delicious! It's easy (making the meatballs was fun), fast and elegant. Thank you so much!

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KPIETROWSKI

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Reviewed: Aug. 9, 2006

I've never had this before so I have nothing to compare this with. I used l/2 pork and l/2 beef for the meatballs and substituted Swiss Chard for the escarole since I had tons of it on hand. We enjoyed it - I will probably try a few different recipes for a comparison. Thanks submitter.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Aug. 7, 2006

I couldn't believe how easy this was! The only changes I made were meatloaf mix for the ground beef and I added freshly ground pepper and minced garlic to the meatballs and the broth. I used canned broth (low fat/low sodium), but I might try a better stock next time.

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Denise W.

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Reviewed: Aug. 5, 2006

Wonderful soup - the lemon zest is mandatory! I used all the fresh herbs as recommended, plus added more chopped green onions into the soup itself. Used fresh Italian sausage for great flavor; no escarole available so had to use spinach; added 1 med cubed red potato (skin on) + 1/2 cup shredded carrots, then since it was a touch salty (may replace some broth with water next time), I added 1/2 cup milk and my family raved about it and a couple asked for the recipe. Thanks for sharing!

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DOLCEVITA

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2006

I have been making Italian wedding soup for years and everyone loves it, yes it is so easy to make, but the whole idea of flavoring the chicken broth is to cook the meatballs directly in the broth, being as tiny as they are they cook very quickly. I use lemon pepper if I don't have lomon it helps brighten up the taste.

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PHILHERB

Cooking Level: Professional

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Reviewed: Aug. 3, 2006

This is a great recipe, however, I changed it slightly by using half lean pork meat and half lean ground beef and the flavour was immensly better.

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Krista

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Aug. 3, 2006

This is a light soup that is perfect with deli sandwiches for a quick and easy summer meal. I used ground turkey in place of ground beef and added the juice of half a lemon to the pot. As others suggested, I made the meatballs as small as possible and used spinach. Even my fussy teen-aged daughter loved it. This is a great soup to serve when you want to impress someone--it looks like a lot more work would have gone into preparing it, but it's really simple and easy to make.

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REESERCAT

Cooking Level: Expert

Home Town: Brecksville, Ohio, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Aug. 3, 2006

This recipe is one of my all time favorites...The only change is that I use Vegetable broth instead of Chicken broth and I chop the basil quite fine...Sliced Mushrooms can also be added to the broth.

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Honey

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Greeley, Colorado, USA

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Reviewed: Mar. 11, 2006

I really loved this soup. It was really easy to make.

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SWDEVA

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Reviewed: Feb. 16, 2006

This soup is one of our permanent favorites. Make as is and it will turn out great!!

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PaulaC

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Hanover, Massachusetts, USA

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Reviewed: Jan. 27, 2005

Wonderful recipe. I substituted 1 Tbsp lemon juice for the zest. I also thinly sliced one peeled potato to put in and added a package of 3 cheese tortellini. I did not have any fresh spices so used half the amount in dried basil and parsley. We will have this one again. Even better the next day, but had to add some water to make it soup again.

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GRINNER38

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Reviewed: Oct. 11, 2004

This was very good. I've made it twice now and it's quick and easy. I leave out the lemon zest but do use lemon juice. I also added some parmesan cheese to the pot instead of sprinkling it on afterwards.

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