The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 27, 2007
I loved this recipe. It was easy to make and a family hit! everyone loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 22, 2007
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.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 4, 2007
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...
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Cooking Level: Expert

Home Town: Merrimack, New Hampshire, USA
Living In: Wilton, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 8, 2007
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!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 3, 2007
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 22, 2007
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!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 13, 2006
My grandmother was from Agnone Italy and this was her recipe. She would never have put anything tomato in this recipe. That would be more like Minestrone, which is another excellent Italian soup. 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.
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Cooking Level: Expert

Home Town: Youngstown, Ohio, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 31, 2006
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!
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Home Town: Dover, Ohio, USA
Living In: Uhrichsville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 25, 2006
This recipe was so easy and sooooo delicious. I will be making it often
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Cooking Level: Expert

Home Town: Garrettsville, Ohio, USA
Living In: Seven Hills, Ohio, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 25, 2006
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.
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Home Town: York, Pennsylvania, USA
Living In: Manchester, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 23, 2006
This was so yummy. Only added some garlic. Thanks for a great recipe.
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Home Town: Kahuku, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 9, 2006
Great recipe...but remove the meatballs from the broth (after they are cooked) and before you add the escarole, put the egg mixture into the broth and cook it before you add the meatballs and escarole... it makes it easier if you do this first... oh and the meatballs are great with spaghetti...yummmmy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 7, 2006
This recipe is FABULOUS!!! I've made it several times for family functions and it gets raves from everyone. I also use spinach which works fine. To save time, I make the meatballs the night before and refrigerate, as they are time consuming. My husband requests this soup often!! Thank you!!
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Cooking Level: Expert

Home Town: Ashland, Wisconsin, USA
Living In: Wausau, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 18, 2006
EXCELLENT SOUP! Just made it and it was well worth the extra effort. Soup usually tastes better the second day, but no need to wait for the flavor to come out here. Next time, the only thing I would do differently is use homemade chicken broth.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 21, 2006
I added baby pasta. My family loved it!
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Cooking Level: Expert

Home Town: King Of Prussia, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 24, 2005
Great. My kids love it just as it is. Thanks for the recipe
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Cooking Level: Intermediate

Living In: Norwalk, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 17, 2005
IT BROUGHT ME BACK TO MY CHILDHOOD, WHEN MY MOM WOULD MAKE THIS FOR US ON SPECIAL HOLIDAYS. I NEVER GOT THIS RECIPE FROM HER AND NOW I HAVE IT. THANK YOU, MY KIDS AND HUSBAND LOVE IT ...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 3, 2005
This soup is absolutely wonderful! Believe it or not, the thing that took the longest was chopping up the escarole, but putting that aside the flavors were delicious! I used 50% less sodium and FF Chix Broth. I also used ground Turkey and 4C's new low carb Bread Crumbs and LF Parmesian Cheese, and you would never had known because it tasted like the real thing. The only problem I had was with the 3 eggs and 1 cup cheese, that cup of cheese made my soup very salty, but it was an easy fix, just add more chicken broth. I had 3 bowls for supper and was VERY satisfied.
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Cooking Level: Expert

Living In: Malden, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 11, 2005
I made this soup for the first time in my life and it was wonderful. My whole family loved it also. Such a great blend of flavors.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 2, 2004
Great soup! This is the most authentic of all the recipes listed, well at least according to my particular Italian upbringing! It was the eggs swirled in. The only changes I made were to add day old fresh bread crumbs moistened with a little milk as my mama did. No escarole in my area so I used spinich and it worked well. I also was lucky enough to have fresh chicken from the Amish farm down the road. Now this was heaven!
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