Reviewed: Oct. 8, 2009

I really enjoyed this recipe. I did make changes, as we all do. Used spinach instead of escarole. Added orzo pasta (but tasted before adding and its really fine without). Added 1/2 an onion to the broth. Used fresh herbs instead of dried (i think this gives the 'wow' flavor you need) The egg & parm part was awesome! Also, I have read reviews about cooking the meatballs with the soup and cooking separate...i took advice from another review that stated if you cook the meatballs separate you really take away alot of flavor to the broth, i think she was def right about that...cook them in the broth! I had this soup for dinner last night, lunch today... and planning on eating again tonight for dinner! LOL

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iheartben

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2009

This hearty soup was awesome the egg was just the right touch Will become a staple in our house

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Marie

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Reviewed: Sep. 21, 2009

Just three stars for it's bare bonesness. With changes, it's fab. I made my own broth from the bones of chicken I roasted the night before; one chicken carcass, picked clean, one tomatato, celery rib, 1/2 onion, four clove garlic, one can V8, put in crockpot on low overnight. I put the meatballs on a cookiesheet in the oven to brown then into soup, also added white beans and a spoonful of pesto to the soup for added flavor, it seemed a little meh, to me. This was especially good with bitter, hearty black bread.

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Aug. 7, 2009

Loved this recipe! I made it, first of all, because it does not include garlic or onions. (I used homemade chicken broth.) Took reviewers tips to remove meatballs from broth after cooking, then to add egg/cheese mixture, then escarole & meatballs again. Not sure that was necessary as long as the meatballs do not cook too long before adding the rest of the ingredients. I did not cook the soup further from this point. The only changes I made were to add 1/2 t salt to meatball mixture and subbed romano cheese since that's what I had. Also fresh basil/parsley to the meatball mixture. I might add some pasta to it next time for a heartier soup. Thanks to you and your grandmother for this wonderful version of Wedding Soup.

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KATHY S

Cooking Level: Expert

Home Town: Springboro, Ohio, USA

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Reviewed: Feb. 13, 2009

Loved it. I'm not a red meat eater so I made it with ground chicken meatballs and no beef. It was wonderful

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mbelle

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Reviewed: Jan. 18, 2009

WOW!.....Awesome recipe! Made this soup for Hubby and I, and now that we know how good it is, it will become a "company soup". I used a "less sodium" broth and it was perfect! The cheese adds just enough saltiness. I only made one major change. I substituted a large (12 oz.) bag of fresh baby spinach for the escarole. This will be a favorite in my house. Simple to make and delicious! Val

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grandma-val

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Reviewed: Jan. 7, 2009

This a pretty good basic recipe for this type of soup.When I make this I use half very lean groung chuck & half lean ground pork.The family doesn't care for the egg mixture at the end. So I skip it (that's another kind of soup altogether. The only thing missing at the end is the addition of finely grated lemon zest . Just a little. It really gives the broth a fresh finish.

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pickles

Cooking Level: Expert

Living In: Kenosha, Wisconsin, USA

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Reviewed: Dec. 20, 2008

I liked this recipe, but I made a few changes. I used 1 bunch of spinach and didn't add the egg & cheese mixture at the end. I used 1 T. oregano instead of 1 t. parsley because it's all I had. I also added 8 oz. of small pasta shells. I made this soup for my boyfriend when he was sick because his grandma used to make it for him. He enjoyed it very much.

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MEDFORD63

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2008

We like that this recipe doesn't have pasta. My husband is diabetic and can't eat the pasta. This is a wonderful recipe that all five of us, including three children ages five to ten, enjoy. Mangia!

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mrsjkoster

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Reviewed: Nov. 23, 2008

The soup was amazing! My first time making this kind of soup. The only thing that took long was making the meatballs otherwise its a very simple recipe.

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angelofmine1974

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2008

This is the most similar to my own family's recipe for meatball soup. Ours never had pasta either. The only difference is that instead of the egg mixture, we make an egg-based crouton that tops the soup after it's been ladled into the bowls. To make the croutons, beat eggs with parsley, garlic salt, and pepper. Soak cubes of bread in the egg mixture, then deep fry until crisp. These can be made ahead of time, then toasted in the oven to re-crisp just before serving.

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jengeowal

Home Town: North Tonawanda, New York, USA

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Reviewed: Oct. 29, 2008

Good soup for a warm day. Easy too! I made in my crock-pot, broiled the meatballs (used turkey) for a few minutes, added a bit of oregano and also mixed 2 eggs + a few tablespoons of romano cheese and swirled it into the soup for 1 minute. Made a few mistakes, put the onion in the soup instead of the meatballs and added garlic which should have gone into the meatballs as well. But overall, a good recipe!

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SAMDOUG

Cooking Level: Intermediate

Living In: Murrysville, Pennsylvania, USA

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Reviewed: Aug. 20, 2008

This is very good, but (as with other reviewers) I made a few changes. I used a ground chicken and ground veal mixture for the meatballs, along with egg, parmesean, bread crumbs, black pepper and parsley. I also added diced carrots. I didn't have escarole, so I used spinach. My kids LOVED it!

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Mom of Two

Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

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Reviewed: Jul. 22, 2008

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.

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Mar. 16, 2008

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.

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danni

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Reviewed: Mar. 15, 2008

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.

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Tracey Ricco

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Reviewed: Feb. 18, 2008

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!

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Pei

Cooking Level: Intermediate

Living In: Central, Hong Kong Island, Hong Kong

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Reviewed: Oct. 18, 2007

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

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Alan V

Cooking Level: Intermediate

Living In: Coral Springs, Florida, USA

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Reviewed: Jun. 29, 2007

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.

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Scarlett

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Reviewed: Jun. 27, 2007

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

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orangeangle

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