Reviewed: Feb. 14, 2008

This was just an OK soup. I am used to this soup from the can and honestly in my opinion I liked the canned version better. This version was kind of blah.

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JenStricklin77

Cooking Level: Expert

Home Town: Oak Grove, Missouri, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Feb. 11, 2008

Great flavorful soup! I did follow some other suggestions and made a veal/beef/chicken combo to make the meatballs - they turned out excellent! Like others noted, you could get away with 1/2 of the pasta called for. Also, perhaps cooking the pasta separate and adding it in the end might cut down on how much it absorbs. I did add some chicken bullion powder to enrich the flavor but I add it to all my chicken soups. Everyone loved this soup!

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lolajune

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2008

Add more salt and cook the meatballs first, make a double batch to make work easier.

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Stuckert

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Reviewed: Jan. 28, 2008

I used a beef, pork, veal mixture for the meatballs and added a can of tomatoes. Good hearty soup.

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schmerna

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2008

This is a really tasty, easy soup to make. I liked it so much I'm making it again tonight! I made a couple of adjustments based on previous reviews and my own dietary restrictions - I used ground chicken instead of beef for the meatballs. I finely diced a shallot and added 1/2 of it to the meatballs instead of onion powder (which I didn't have on hand) - the rest of the shallot and carrot I sauteed in a bit of olive oil first before adding the broth. I also cooked the orzo separately and added it towards the end. Thank you for the recipe - I love it when something so simple is so tasty.

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ANDREAJP

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Reviewed: Jan. 23, 2008

This soup was great! I followed the advice of others and only used half of the orzo. I doubled the meatballs and froze half for a later date and used half pork and half beef! It was great, turned out perfect.

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KLEE02

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 21, 2008

I've made Wedding Soup before - but this recipe beats them all! I doubled the recipe and used a combo of ground beef, pork and veal for the meatballs. I also sauteed onions and carrots in olive oil before adding the broth to the pot. This has a great taste and is a definate keeper!

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Sarah

Cooking Level: Intermediate

Living In: Greensburg, Pennsylvania, USA

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Reviewed: Jan. 18, 2008

Great recipe. So easy and delicious!

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Kelly

Cooking Level: Intermediate

Home Town: Clinton, Connecticut, USA

Living In: Cheshire, Connecticut, USA

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Reviewed: Jan. 16, 2008

Very good soup! This is very similar to my recipe for Italian Wedding soup, but I like these meatballs better, although I did substitute ground turkey. To those who found it a little bland - do not pre-cook the meatballs. Let them cook in the boiling soup and then the spices will season the broth. I make my meatballs smaller using about 1 tsp. per meatball and I use acini de pepi pasta (tiny ball shape) instead of the orzo. Sometimes I just use ground pork sausage for the meatballs wehn I am in a hurry.

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KBANDE

Cooking Level: Expert

Home Town: Traverse City, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Jan. 12, 2008

i followed all of the changes that some of you made. i also put the meatballs in the oven at 350 for 25 minutes like some of you suggested. my soup turned out kind of bland. it just tasted like the chicken broth in the can. maybe next time i won't brown the meatballs first. will that make a difference? any suggestions anyone?

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Genevieve Chan

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Reviewed: Dec. 4, 2007

A really good soup!

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Mrs. Jarrett

Cooking Level: Intermediate

Home Town: Saint Clairsville, Ohio, USA

Living In: Shadyside, Ohio, USA

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Reviewed: Nov. 14, 2007

Incredibly easy and the children and husband loved it! When I first presented the soup, I got the ew, what is this face, then they tried it and requested more!

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Cara

Cooking Level: Beginning

Living In: Northfield, Ohio, USA

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Reviewed: Nov. 12, 2007

I made small meatball and baked them on a cookie sheet first (then patted any extra grease off of them) I also added chopped celery and onion as well as poultry seasoning and chicken bouillion to taste. I used one readers suggestion and cooked the orzo separately. Definitely use escarole if you can find it. I've been asked for this recipe by at least 6 people so far.

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DAWNSNYDER1

Cooking Level: Expert

Home Town: Gainesville, Florida, USA

Living In: Mooresville, North Carolina, USA

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Reviewed: Oct. 30, 2007

I agree that if left sitting the pasta will absorb the broth, great meatballs and taste though if served promptly.

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pmob333

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Reviewed: Oct. 21, 2007

I also added a chopped onion and sauteed it with the carrots in olive oil at the start. Added the broth (low sodium) - 3 cans of chicken, 1 of beef. Initially found the meatballs to be bland. Next time I made it I squeezed the pork mixture out of the casings - used sweet italian sausage - and formed it into meatballs. Browned the meatballs before adding to the soup. Also cooked the pasta before adding - 1/2 cup acini di pepe - and added at the end. Just perfect and lesss time-consuming.

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marilyn

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Reviewed: Oct. 20, 2007

This is a fool proof easy receipe. I have used it several times with great success and everyone loves the flavor of the soup. JP

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JPeper

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Oct. 12, 2007

GREAT recipe. Very little changes: Used 1 cup mini shells instead of orzo (cooked first), and used 7 cups of broth. I used 3 cups beef and 4 cups chicken. Also boiled the pasta in chicken bouillon. Added 2 Tbsp. GOOD Parmesan (no green can stuff!) to meatballs, plus garlic salt to taste. Browned the meatballs first and also briefly sauteed the carrots w/ finely chopped onion. Don't throw the pasta in until just before serving and make sure to top it w/ some more of that good Parmesan. Thanks for a great recipe.

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VCL22

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Reviewed: Oct. 7, 2007

This is one recipe I wish I hadn't followed the advice of fellow reviewers! Per prior reviewers, I used 1 lb ground beef and made the mini meatballs using my favorite meatloaf/ball recipe (minced onion, italian seasonings, garlic salt, worchestshire sauce, milk, egg, bread crumbs), used 8 cans of broth (7 chicken, 1 beef), 2 bags of spinach (1 baby, 1 regular), shredded carrots, and 1 C ancini de pepe pasta. The soup tastes great, but I realized I actually prefer a blander Italian Wedding Soup. I will make again, but this time I will follow the original recipe w/a blander meatball and all chicken broth. I will also use more spinach next time (and chop it before adding it to the soup). Thanks for a great recipe!

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