Reviewed: Apr. 15, 2012

I found this recipe in 1973 and it became a family staple. We ate it so much our three boys each said they were glad to leave home because they no longer had to eat eggplant supper soup for days on end. I got a little carried away I liked it so much.

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Reviewer:

Patti

Reviewed: Mar. 30, 2012

Great soup!!! I used olive oil to brown the meat instead of vegetable oil, and omitted the macaroni and carrots to make it low carb. Unfortunately, when I went to drain the meat I accidentally dropped the lid and half of my meat fell down the sink!!! Bummer!!! Even with that unfortunate mishap, this dish was great!!! Husband said it is worth a repeat! I would have to agree! I'm sure it will be just as good with all the of the meat in it! Haha! Will make again!

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Reviewer:

DAISYTAZZY

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Tulsa, Oklahoma, USA

Reviewed: Mar. 28, 2012

I really enjoyed this recipe with a couple modifications. I omitted the macaroni and used splenda instead. I also used plain diced tomatoes and used my own italian seasoning mix. I used about a teaspoon of that seasoning. I also had to double the salt and added one tablespoon thyme. I let it simmer for about 30 minutes and it was AMAZING!

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Reviewer:

dls2moo

Reviewed: Mar. 12, 2012

PERFECTO! I didn't change the recipe. I thought why change it if it's working for others. As recommended by others, I added 1 sliced zucchinis, 1/2 cup uncooked rice and pepper flakes. I used 4 tomatoes because I was out of canned tomatoes. Results - DELICIOSO! I ate 4 bowls of soup! My neighbors and my husband devoured the soup. My 3 school age kids didn't eat much of it. I should have told them it's vegetable soup. I think the word "eggplant" threw them off the grid!

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Reviewer:

CAKES CORNER by WILILYN

Cooking Level: Expert

Reviewed: Mar. 12, 2012

Really good and hearty soup. Made just as recipe states and it was awesome with plenty of flavor.

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Reviewer:

mumkim

Reviewed: Feb. 23, 2012

Some how I over cooked the eggplant. It was still good. It does make a hearty soup. I made it a couple days before warming it up during the week. Cooling the soup allowed me to skim off the fat before it warming up during the week.

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Reviewer:

SandiH

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Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

Reviewed: Feb. 13, 2012

Unexpectedly delicious. Super easy to prepare. Everyone really enjoyed this soup.

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Reviewer:

carmalex

Cooking Level: Expert

Reviewed: Feb. 6, 2012

Delicious. I didn't drain the tomatoes and cooked the carrots and noodles separate from the soup (but together with each other) to acoomodate my low-carb husband. The rest of us just added the noodles and carrots to our bowls with the rest of the soup. The kids did not even question the eggplant. A complete hit.

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Reviewer:

rooster

Reviewed: Feb. 4, 2012

I made this as is, and for me -- it was delicious! As for my friend (who is kind of picky w/ her food) didn't care for it too much. She told me, "it was an aquired taste". I thought the flavors complimented one another nicely. I will make this again.

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Reviewer:

Julnlisha

Cooking Level: Intermediate

Home Town: Roselle, New Jersey, USA

Living In: Springfield, New Jersey, USA

Reviewed: Feb. 2, 2012

Delicious!! I substituted sweet Italian sausage for the ground beef to add to the sweet flavor this soup offers. It turned out delicious! Happy bellies = happy mommy!!

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