Reviewed: Nov. 25, 2008

classic recipe, easy and delicious!

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Reviewed: Nov. 23, 2008

We leave out the orzo and put in extra greens because my husband is diabetic. Even my little kids like this. It's WONDERFUL!

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mrsjkoster

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Reviewed: Nov. 21, 2008

I thought this was pretty tasty. I used ground turkey instead of beef just because I generally like that better, and it worked well in the soup.

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maryestherk

Cooking Level: Intermediate

Home Town: Edmonds, Washington, USA

Living In: Wenham, Massachusetts, USA

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Reviewed: Nov. 16, 2008

I give this recipe an 'eh'. It was bland and definitely didn't have enough 'stuff' in it.

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andikuhn

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2008

I too made some changes to this. I found the soup to be a bit bland, so added 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp onion powder to the broth. I boiled the orzo for 5 minutes in the broth before adding the other items. I baked the meatballs to help reduce the grease. I grated the carrots and used 1/3 c while increasing the broth to 7 cups. Since I used everything out of my pantry vs making a trip to the store, I used one box of frozen spinach thawed and drained. Worked well with the changes.

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Heather

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Reviewed: Nov. 16, 2008

Definately "OM NOM NOM NOM NOM!" worthy! My family LOVED this...my DAD even ate it...and he doesn't eat anything I make because he's a fried and greasy food bumpkin! His FRIENDS even ate it...and they same as him...! THANK YOU FOR THIS RECIPE!

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BrittanYGoldmaN

Cooking Level: Intermediate

Living In: Lansing, Michigan, USA

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Reviewed: Nov. 10, 2008

YUM!!! I will definately be making this soup again. Took advice from everyone else and cooked orzo and meatballs on the side. Came out perfect!

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kamikazel

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Reviewed: Nov. 5, 2008

This was a hit! I made it in the crock-pot so I did have to make a few changes that worked out well. I made the meatballs the night before, doubling everything except the egg. Baked them in a 9x13, uncovered, in a 350 oven for 30-45 minutes in the morning. I also cooked the orzo in the morning. In the crock I put a quart and a small can of chicken broth, with celery, onion and carrots, a box of chopped frozen spinich and oragano, basil, garlic, salt and pepper. This cooked on low all day. When I got home from work I put the orzo in the crock and stired till loose, added the meatballs till warmed. I made this to celebrate my BF's first time voting!! He loved it! We cant wait for leftovers tonight. This is a special soup and is worth a little TLC.

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Dottie

Cooking Level: Expert

Living In: Akron, Pennsylvania, USA

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Reviewed: Nov. 3, 2008

Wonderful soup!! Very easy to make. I used ground turkey meet just b/c I prefer that to beef. Still very tasty!

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flavor7

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 2, 2008

i try to make soup once a week in the winter and this one is my favorite! i made a few changes...i used ground chicken for a healthy version and i added two packets of sazon seasoning to my broth. other then that i stuck to the recipe. oh, i also used chopped frozen spinach because it always on hand. thank you for sharing!

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hot mamma

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2008

i used the 7 cups of broth 6 chicken 1 beef and i used acini di pepe noodles instead of the other , but other than that is was the best italian soup i have ever had by far !!!!!!!!!!!!!!!!!!!!!!!!

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s10stylez

Cooking Level: Beginning

Living In: Amherst, New York, USA

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Reviewed: Oct. 29, 2008

Ok, lots of changes for this one. I made the meatballs ahead of time. I used 1lb ground turkey, dried parsley, oregano, basil and chives, grill season, garlic, eggs, and panko bread crumbs. I rolled these really tiny and baked them at 350 for 20 minutes. This makes a ton and I froze half of them for future use. When I made the soup I chopped and sauteed 2 carrots, 2 stalks of celery, 4 cloves of garlic and 1 onion used 6 cups of chicken stock and 1 cup of beef broth and added 2 bay leaves. I used 2 10oz boxes of defrosted spinach and let the soup simmer together for almost a hour before I let it cool. I also made the orzo separate and added it as I ate the soup. This is really good, much better than the canned stuff(I have tried them all!) Thanks!

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LAURIE

Cooking Level: Expert

Living In: Little Rock, Arkansas, USA

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Reviewed: Oct. 29, 2008

'Soup'erb! Sometimes when I knows it's going to be a hectic week I'll slow cook a chicken one night (Baked Slow Cooker Chicken + 48oz canned broth) strain & save the broth to use with this recipe another night. Merely a suggestion, its still delicious as is!

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BRATGIRL28

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Reviewed: Oct. 28, 2008

I cooked the orzo pasta in a seperate pan then added to the soup and then broiled the meatballs on both sides and added to the soup. I also used about 10 cups of broth and the pasta still used up quite of the broth after it sat for a bit so I was glad I used extra. Super easy soup that makes a statement!

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Oct. 27, 2008

This is the best recipe out there for wedding soup. It is delicious and so easy to make, and there are never any leftovers.

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KRISTINLYNN145

Cooking Level: Intermediate

Home Town: Marietta, Ohio, USA

Living In: Steubenville, Ohio, USA

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Reviewed: Oct. 26, 2008

This soup is one of our favorites...I use ground turkey and broil the meatballs for six minutes on high...I also reduce orzo to 2/3 and use spinach. Fantastic!!

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Tania

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Reviewed: Oct. 23, 2008

This was a great soup! I have always tried the canned versions from grocery stores. Fresh and homemade always wins out. I found using fresh basil, coarsely chopped, works nicely. Just to clear up any confusion, the origin of the name in fact has nothing to do with Italian weddings: the term 'wedding soup' is a mistranslation of the Italian language, minestra maritata, which is a reference to the fact that green vegetables and meats go well together.

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cmdrum

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Reviewed: Oct. 22, 2008

Awesome recipe!!! I made a few changes to this recipe: I used a mixture of ground beef, veal, pork instead of the ground beef, I cooked the orzo separately first and allowed it to soak a bit so it wouldn't soak up too much soup juice, and the more escarole the better!!

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StephClunis

Cooking Level: Intermediate

Living In: Upper Darby, Pennsylvania, USA

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Reviewed: Oct. 21, 2008

This is my first time trying Italian Wedding Soup. I have always wanted to try it although I am more of a chowder person. It was good. I did not have spinach and with a 4 year old and a 1 year old, I thought that would freak them out, so that is the only thing I left out. I also doubled the meatballs thinking the kids would like them, but they mainly ate the broth and noodles....and lots of it. I kept adding more orzo thinking it didn't look like enough, but in the end I needed to add more broth. It was a good soup, but not my favorite kind. Next I will be making a clam chowder!

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JoJoAidan

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Reviewed: Oct. 7, 2008

Really great!! Gotta love this site. I loved the fresh look of this soup because of the escarole. I used the suggestion by others and cooked the pasta seperatly and made a few more meatballs out of a pork, beef and veal mix. Other than that... I did everything else the same. As with all chicken based soups... i sprinkled parm cheese on top just before serving.

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