The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 12, 2012
When my hubby tells me something is CHOW, thats my way of knowing this meal is extra special and that I better make it again.. The only thing I did different was to add a can of campbells beef consomme in addition to the boullion cubes. I also made it in the crock pot! It was so good that HE printed it out for me...Definately a keeper!! Thanks!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 31, 2012
This was delicious with some changes and additions. I added bread crumbs and garlic to the meatballs and cut back on the onions overall. Added an extra cup of broth, half the carrots, and a few handfuls of pasta. Tasted great!
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Cooking Level: Beginning

Home Town: Wilmington, Delaware, USA
Living In: Bear, Delaware, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 3, 2012
Very good! Like a few others.. I cheated. I used frozen meatballs, beef broth, I doubled most ingredients and played around with the spices.. we ate sandwiches with ours which was ALOT, but on a cold night like tonight (22 degrees) I wanted to fill everyones tummy. Would recommend/ make again :)
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Cooking Level: Intermediate

Home Town: Austell, Georgia, USA
Living In: Hiram, Georgia, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 31, 2011
This soup was way too bland for our family even after trying to save it with the helpful hints. Will will not be making this soup again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 19, 2011
This was excellent. I modified recipe, instead of boullion & water, added 2 cans sodium free beef broth. Added 6 crushed saltines to meat mixture, and added fresh corn instead of canned, and ate this for 3 days, Wow!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.2 star rating.
Reviewed: Dec. 31, 2010
I was dissappointed with this recipe. First I had a hard time keeping my meatballs from falling apart in the skillet. I think I would opt to bake them in the oven on a parchment lined baking sheet. Second, I didn't think there was enough liquid to cook the veggies and finish the meatballs. My soup had thickened too much and the bottom started to burn before the meatballs were cooked all the way through and the veggies were still crunchy even with the heat on the lowest setting. I decided to add more chicken broth to thin out the soup and simmer the meatballs and veggies until done. I did make one substitution since I did not have any corn. I used a little frozen chopped spinach which made the soup more like an Italian wedding style soup. I would recommend this addition/ substitution for anyone who plans on making this again (which I do not).
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Cooking Level: Expert

Home Town: Omaha, Nebraska, USA
Living In: Towson, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 7, 2010
This was delicious. I made it the first time according to directions. Second time made adjustments which added good clean POP to recipe. I used 4 beef boullions and 4 cups water to the broth while it simmered. I also used 2 ears of fresh corn kernels instead of the canned. Great!!
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Cooking Level: Intermediate

Home Town: Westlake Village, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 31, 2010
To ease the cooking process, I baked the meatballs at 375F for 20 minutes. I found it was a little bland... I might try adding the Worcestershire sauce next time as suggested by other reviewers. That being said it is a great soup for picky eaters.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: May 27, 2010
This really surprised me how good it was! Great way to incorporate more ground turkey in your diet.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
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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Cooking Level: Expert

Home Town: Buffalo, New York, USA
Living In: Waterloo, Illinois, USA

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