Reviewed: Jul. 10, 2009

I loved this soup! I used ground turkey rather than chicken for an even lighter meal and skipped the baking of the meatballs. It's unnecessary. You can just drop the meatballs into the boiling soup. I served it over egg noodles. Delicious, flavorful, and comforting.

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Jun. 8, 2009

This was very good... I served mine over egg noodles. Next time I will make my meatballs a little smaller though--I guess I got lazy as I was rolling them because they got bigger and bigger!

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Peggy

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 27, 2009

my family liked this very much (baby, 8 year old, husband, and me). i used low sodium broth, and it still ended up having an excellent flavor; my husband went so far as to say the broth was perfect. i think the meatballs could use a little less pepper, but otherwise were very good. i would have liked to use parsnips, but i didn't have any; i did have sliced fresh mushrooms so i used those. i also added a little chopped spinach at the end to give it a little more color and to get some more veggies in. very good.

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mif

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2009

This was a really yummy recipe. I followed the recipe except I did add some small egg noodles. I don't usually eat parsnips but its always good to try new things and they tasted fine in this soup. I would make this again for sure.

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April D.

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Feb. 6, 2009

If you are a Costco Member, you must try their frozen chicken meatballs with sundried tomatoes, basil & provalone! This eliminates a big step if you are making this soup after a long day at work. Bake the meatballs while you are prepping the soup & throw them in. Wonderful flavor.

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Kelly-O

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Reviewed: Feb. 4, 2009

I did not like this as much as other meatball soups that I have found on this site.

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: Dec. 4, 2008

This is a great base recipe. I use ground chicken a lot and this a good use for it. When I first read the recipe, I thought, "why do I need running water while making meatballs?" That seemed odd to put in a recipe, but I guess it would help a beginner. I added garlic powder & white pepper to the meatballs. Browned them with the convection oven. Substituted parsely and summer savory for the parsnips. Added a few chopped jalapenos, red pepper, and some edamame. Also added white pepper and garlic powder to the broth to get the taste to our liking. Used low-sodium chicken broth and no added salt to the meat or the broth. Added Amish garlic egg noodles directly to the broth. A great soup to have when getting over the cold/flu...I made this in December, not summer.

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JulieCC

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Decatur, Illinois, USA

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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

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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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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: Sep. 10, 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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Bonnie Levy

Cooking Level: Intermediate

Home Town: Lake Ronkonkoma, New York, USA

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Reviewed: Jun. 17, 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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