Reviewed: Nov. 22, 2009

Pretty good, even when reheated the next day. I did double the amount of creamed soup and did use canned chicken broth instead of the beef boullion. Also, cooked the meatballs right in the soup and added uncooked rice to the soup as it was cooking.

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DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

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Reviewed: Sep. 28, 2009

I would consider this recipe about four and a half stars after making a few changes. I added some panko bread crumbs to the meatball mixture to get it to bind a little better (was a little too sticky to work with at first). I also just added separately sea salt and garlic powder. Instead of using canned cream soup, which is loaded with chemicals and preservatives and not very healthy, I used half and half in it's place. I first sauteed all the veggies (with some sea salt and fresh cracked black pepper) along with some baby bella mushrooms and then added about a cup and a quarter of natural beef stock (instead of beef bullion), about 2/3 C. of half and half, and about another quarter cup of water with about 2 heaping Tbsp. of whole wheat flour to thicken it up. I then stirred in the meatballs and allowed to simmer for about 25 minutes. At the end I added some cooked brown rice and allowed it to simmer a bit longer. It came out very thick and delicious and also very comforting without being too unhealthy. I do agree with a few others that it doesn't look very appealing, kinda grayish, but it does taste very good once a little tweaking is done. I imagine this could also simmer in a crock pot all day and get thickened up at the end.

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Trish

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Feb. 24, 2009

The flavor wasn't horrible but it wasn't up my alley either. I can't exactly put my finger on it but something was off. Another person mentioned the "look" not being appealing and I agree. The meatballs themselves though were delicious! I loved the flavor they possessed. I used ground turkey and ground pork!! I will definitely make the meatballs again!

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JenniRose

Cooking Level: Intermediate

Home Town: Palm Coast, Florida, USA

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Reviewed: Dec. 10, 2008

This was soooo good. I made it for a basketball game night when my brother and his family came over. They ate it all. I wanted some for leftovers the next day. I added 8 cups of water to make enough for all of us. I added thinly sliced potatoes to the boiling broth before I added anything else.

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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: Oct. 29, 2008

I also added rice and green beans to the mixture. I had to add some extra broth as it wasn't nearly enough liquid by using just what's required in recipe. Overall, the taste was very good and was hearty enough on a cold night served with warm homemade bread!

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shell

Cooking Level: Expert

Home Town: Manhattan, New York, USA

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Reviewed: Jan. 6, 2008

Easy to make, healthy and yummy! This is a great soup if you're calorie conscious. I didn't have celery, but I added some chopped up kale for extra vitamin goodness. I also used a can of beef broth, and worchestshire sauce in the meatballs and the soup. I'm cooking for one (love the leftovers!) so I don't think I really needed a full pound of turkey. Maybe 1/2 to 3/4 of a pound. But I definitely recommend this recipe!!

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philly1015

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Reviewed: Dec. 9, 2007

I really enjoyed this soup. Like another reviewer, I used two cans chicken broth instead of the beef bouillion, but otherwise everything was the same. Delicious!

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tstandr

Cooking Level: Intermediate

Home Town: Murphys, California, USA

Living In: San Martin, California, USA

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Reviewed: Nov. 18, 2007

This was a good recipe, although it may have been better had I not made the following adjustments. I didn't have any bullion or stock, so I added a can of undiluted chicken noodle soup in addition to the cream of mushroom soup to enhance the flavor. I also added corn, peas, onions and tomatoes. I added extra water to avoid it being too stew-like, per other reviews. And per another review, I baked the meatballs instead of frying them in the oil to avoid extra calories, which I think is a great suggestion. The basic recipe is great to go by, you can make your own adjustments as needed. Thanks!

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Lo Woodburn

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Ponte Vedra Beach, Florida, USA

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Reviewed: Nov. 9, 2007

My teenage boys ask for this soup again and again. I mix up the meatballs and bake them at 400 degrees (around 15 minutes to golden brown) while I assemble the soup ingredients and then just add the meatballs. Freezes great too!

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noquitting4u

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2007

The jury is still out on whether or not I'd make this again. I tweaked the meatballs by adding more garlic, red pepper flakes, seasoned salt and chopped cilantro. They didn't seem "solid" enough, so I also addred bread crumbs. I used low-salt cream of mushroom, but the consistency was weird. There didn't seem to be nearly enough liquid, so I added a 14 oz can of beef broth. Next time I'll use fewer carrots because the sweetness almost overwhelmed the broth. My husband ate two bowls, but I think he was just hungry. Again, it wasn't horrible, just OK. It's a good base on which a really GOOD soup can be made.

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Prairie Princess

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Nov. 6, 2006

This is just average. The flavor is not that spectacular.

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TaraCraig

Cooking Level: Beginning

Home Town: Canton, Ohio, USA

Living In: Gulf Shores, Alabama, USA

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Reviewed: Sep. 15, 2006

This was decent. The turkey meatballs turned out GREAT; very yummy. I didn't care so much for the corn in the recipe, next time I will leave it out. The sauce was excellent - creamy and thick. It's not so much a soup as it is a stew.

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tata

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Reviewed: Apr. 12, 2006

This recipe saved the day when I had unexpected company for lunch after a cold and wet trail ride. I used frozen beef meatballs and cooked the raw veggies in the microwave to speed up my cooking time. It was a definite hit and all of my guests asked to take the recipe home with them.

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BCGIRL17

Cooking Level: Expert

Living In: Parksville, British Columbia, Canada

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Reviewed: May 16, 2005

You can substitute the ground turkey with ground beef and use a chicken bouillon cube instead. It tastes just as good!!!

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YVETTEBABE

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Reviewed: Apr. 18, 2005

Maybe I did somthing wrong, bit I really didn't enjoy this at all. I did cook it in the slowcooker and used ground chicken instead of ground turkey (since that's what I had in my freezer). But those were the only changes I made, and there was just something off about the flavor. I'm surprised, too, because I usually agree with most of the reviews on this site (and this recipe recieved a lot of rave reviews). I won't be trying it again.

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PIERIE

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Reviewed: Mar. 18, 2005

I added 3/4 cup of rice and an extra cup of water and cooked covered. I also omitted the celery (didn't have any) and corn (don't care for it) and used half of the onion in the recipe. It turned out like meatballs in a thick sauce. Wonderful, but not a soup. Next time, I'll use the celery and maybe add frozen peas and more water.

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Cory P

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Denver, Colorado, USA

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Reviewed: Jan. 17, 2005

Very good recipe!! Delicious soup - I ended up cooking it in the crockpot all day and using beef broth instead of water & boullion, and it worked great. I would have preferred it a little thicker (more stew like which I was surprised it didn't become in the crockpot), so next time I'd thicken it up. But otherwise - we ate well tonight!

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LAURAMA1230

Cooking Level: Intermediate

Home Town: Westford, Massachusetts, USA

Living In: Stafford Springs, Connecticut, USA

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Reviewed: Jan. 10, 2005

This recipe was easy to make and tasted even better. My entire family enjoyed this soup. Next time, however, I'll make it with more broth because we had it with cornbread and needed more broth.

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TEXASORIGINALS

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Reviewed: Dec. 13, 2004

My husband said this was really good, but I have yet to try it. Maybe this is because I'm pregnant, I don't know. Most likely won't make this again, unless I get requests from my husband.

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MONKEY235

Cooking Level: Intermediate

Home Town: Astoria, Oregon, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Nov. 5, 2004

A tasty, hearty soup for cold nights. We enjoyed this recipe. Thanks!

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MTRENT

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