My husband had seconds, and my son finished his at regular speed vs the hour it takes when he doesn't like something... so it must have been good. I used a bag of baby spinach instead of escarole, but I should have chopped it or tore the leaves because they didn't shrivel up as much as I thought they would. I added onion powder, garlic powder, black pepper and a little sea salt to the meatballs, and left out the bread crumbs. I only used 2 eggs and 1/2 cup of parmesan mixture to add to the broth. It didn't look or taste disgusting as other reviewers suggested.

This soup was bland with too much escarole, not enough broth, and the cheese/egg mixture made it gloppy and unappetizing (yes, I stirred while adding). It didn't look very appetizing and I threw away the rest of it.

I should have paid more attention to the fact that everyone who gave this recipe a high rating altered most of the ingredients. I followed the recipe exactly and the result was the worst tasting Italian Wedding Soup I have ever had. I was suspicious about the large amount of basil in the meatball recipe, and I should have followed my instinct. I agree with Lizzy about the egg mixture at the end. My final review: Absolutely unedible.

Excellent soup!! The only difference I made was mixing pork and beef for the meatballs and adding a cup of orzo pasta. I also mixed the escarole and spinach together.

Nice and light, I loved this version of Italian Wedding Soup! My changes: homemade chicken broth instead of canned to dramatically reduce sodium, organic half lean ground pork/beef for the meatballs, chopped frozen spinach since I couldn't find any fresh spinach or escarole, and slightly reduced amount of dried basil used in meatballs. I also omitted using Parmesan cheese in the final egg/cheese mix, although I thought the egg was a nice touch at the end. As someone else mentioned in their review, it's a lot easier to incorporate the egg at the end into the soup after fishing out the cooked meatballs and before adding the spinach/escarole...just lightly beat the egg and use a fork to mix the egg well into the soup. I look forward to making this again and again!

Used 1 bag of fresh spinach insteaqd of the escarole. This is a family favourite.

This was a truley amazing dish...a technique that I used for this was to shock the spinach which i used in place of the escole. this is done by placing the spinach in ice water when straining out of the boiling water. this keeps the spinach that vibrant green color. This can be done with any green vegtable to keep its color.

I loved this recipe. It was easy to make and a family hit! everyone loved it.

The first time I ever had Wedding Soup was in a restaurant. I fell in love with the flavor, texture,and the overall appearance. This recipe, I believe, comes the closest to that recipe. Kudos, for sticking to your grandma's recipe. I read some of the reviews and of course, I like all the rest have our own ideas on what to add or take out! That is the beauty of the soup - it is "flexible". Thanks for sharing with us.

the flavor is great. delicious. i made minor changes to the meatballs by adding some onion powder to the meatball mixture. i think the amount of basil and parsley is overboard. i would scale back next time. addtionally, i added some small diced carrots and about 1/3 cup of acini de pepe pasta and another 1 cup of water for the absorption factor. i know the egg/parm mixture is italian authentic, however, it is not terribly attractive to the soup. (what can i say, i'm a polish girl!!!)while the flavor was great, i prefer the italian wedding soup I recipe that is on this site, which i have made endlessly and recieved rave reviews on.(and does not have the appearance of small curd cottage cheese served...

This recipe is great! The only thing I don't do is add the egg/cheese mixture at the end. My grandmother made it this way as well. Definitely my all time favorite soup!

this is the second time i made this it is so easy and THE BEST wedding soup i've ever had-no pasta-low carb LOVE!!!!

My freezer is full of Elk meat and ground elk worked perfectly for this recipe. A very nice soup, especially for winter eating. My husband like thicker soup so I used a cup of Acini de Pepe and skiked the egg and parmesan cheese.

I am the submitter of this recipe and I just wanted to comment on the "lack of pasta" in this recipe. My grandmother never put pasta in her wedding soup. I wanted to share the recipe as it was prepared in my Italian family. You can add pasta if you like it, of course.

I am giving this recipe 4 stars since it is the most like the soup I make. The other recipes on this web site do not come close to the soup my husband and I grew up with. The one glaring omission in this recipe is the PASTA! Acini di pepe is a must in this recipe. Add to your taste. I also prefer to use fresh spinach instead of escarole but my husband is use to escarole and likes it. I do not add the egg at the end of the recipe since I do not prefer it this way. I also add some minced garlic. Overall this recipe has promise!

This recipe was so easy and sooooo delicious. I will be making it often

This was so yummy. Only added some garlic. Thanks for a great recipe.