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Reviewed: Aug. 10, 2008

This was a good soup. I did think the meatballs needed salt and other spices added to them because they were very bland. I used light chix stock instead of water, alot of more parsnip (BIG fan!) and added some sriracha sauce. At the end of cooking I also threw in some fresh spinach.

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MSPAX1

	Cooking Level: Expert Living In: Valparaiso, Indiana, USA
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Reviewed: Mar. 21, 2008

Cooked this for my boyfriend when he was sick. Wonderful recipe! I left out the parsnips, and added egg noodles to bulk up the soup. Tastes good with 1/4th the sauteed onions mixed into the meatballs before cooking.

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Lotus Blossom


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Reviewed: Feb. 23, 2008

Perfect for on a cold day! I omitted the parsnips (didn’t have any) and added small pasta shells and fresh thyme sprigs. The meatballs were a nice change from the usual chicken soup. I’ll definitely make it again, though I’ll tweak the meatballs a bit for a little more flavor. Thanks, Betty!

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Lu loves to cook!

	Living In: Seattle, Washington, USA
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Reviewed: Jan. 25, 2008

So good! Used all fat free/low sodium chix broth instead of adding water. Added sauteed onion and garlic to the meatballs as well as a pinch of nutmeg which I love in ground chicken. I also added sliced zucchini and 1 can of small white beans to the soup. Instead of baking the meatballs, I dropped them into the soup and let them cook in the broth. I also omitted the egg in the meatball mixture, didnt think it needed it. Loved this soup, reminded me of Italian Wedding soup. I'm always looking for ways to use ground chicken or turkey, and this is a great recipe. Thanks!

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SLJ6

	Cooking Level: Expert Home Town: Florham Park, New Jersey, USA Living In: Roxbury Township, New Jersey, USA
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Reviewed: Nov. 12, 2007

This was a good recipe. The flavor was very delicate, some may say bland. The meatballs, however, were definitely bland. I think using leftover roasted chicken would be better. I also increased the salt added to the broth to 1t. I would try this again but with roasted chicken and I may add more herbs and spices.

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EMLE234


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Reviewed: Sep. 5, 2007

YUM! I cooked this for my boyfriend when he wasn't feeling well and we both loved it! I didn't have any celery or parsnip in the house, so I substituted peas and collard greens. The soup was still fantastic! Next time, I will use the celery and parsnip.

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Cook in San Antonio, FL


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Reviewed: Dec. 13, 2006

I made this soup for supper tonight, with a few changes, and it was very good. I did not have parsnips, but I did have a zucchini, so I quartered and sliced it and substituted it for the parsnip. Also, did not have egg noodles, so I added some rice (a little less than one cup) right to the soup. My kids loved the meatballs! I will use a little less pepper next time in the meat mixture. And I'll try it with the noodles and parsnips, too! Seems pretty versatile. Thanks!

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LA ESPOSA

	Cooking Level: Intermediate Home Town: Salisbury, North Carolina, USA
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Reviewed: Oct. 21, 2006

this is so good

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samantha


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Reviewed: Oct. 8, 2006

Delicious! This is some of the best soup I have ever made. I worried about the parsnips but needn't have. It was delicious! I'm making it again tonight for dinner.

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Reviewer:

bmatheson

	Cooking Level: Intermediate Home Town: Shelley, Idaho, USA Living In: Layton, Utah, USA
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Reviewed: May 26, 2005

The wife and I both loved it. Would make it again for sure. Made it esactly as the recipe read

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VOXMORGAN

	Cooking Level: Intermediate
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Reviewed: Apr. 2, 2005

I love this soup. The meatballs are delicious. My husband doesn't eat beef, so I am always looking for ways to use ground chicken. This is a great recipe. I like to add more veggies and basil to add more body to the soup. I don't think noodles are necessary. Very filling and wonderful!

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SARRAHS

	Cooking Level: Expert Living In: Portland, Oregon, USA
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Reviewed: Oct. 2, 2003

EASY AND QUICK NICE CHICKEN FLAVOR. WE DID NOT CARE FOR THE CHICKEN MEATBALLS, NEXT TIME WE WILL USE BEEF INSTEAD. THANKS!

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Reviewer:

Bonnie Levy

	Cooking Level: Intermediate Home Town: Lake Ronkonkoma, New York, USA
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Reviewed: Oct. 2, 2003

We really enjoyed this, and the smell while it was cooking was unbelievable! This is a great summer soup, because it feels light while still filling you up. We followed the recipe exactly, which by the way, doesn't mention noodles in the ingredients list, so make sure you have some cooking while the soup's simmering. It also doesn't mention to remove the bay leaves before serving, which being in a hurry, I also forgot to do :P If you have any leftovers, they reheat VERY well, my husband says even better than the first time around.

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Carrie Magill

	Cooking Level: Expert Living In: Cincinnati, Ohio, USA
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Reviewed: Oct. 2, 2003

A tasty soup-- good over rice or noodles. I omitted the parsnips because I don't care for them much, and I increased garlic.

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EMOORE512

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA
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