Reviewed: Nov. 4, 2009

Very Very Very good. The only change I made is I used asiago cheese. UMMMMM!!!

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LouLou

Cooking Level: Expert

Living In: Christiana, Tennessee, USA

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Reviewed: Oct. 20, 2009

Wonderful recipe. I doubled the meatball ingredients and froze half for next time I make this soup.I had a roasted chicken left over from a previous meal so I steamed it and removed the meat and used the broth for part of the soup base. I used shells for the pasta. Yummy!

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Karen D

Cooking Level: Intermediate

Home Town: Riverside, Rhode Island, USA

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Reviewed: Oct. 19, 2009

So good and easy to make. I threw in a couple of zucchini, and used orzo pasta, which I cooked separately. I also added garlic and red pepper flakes to the meatballs. Delicious on a cool fall day.

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morenoo6

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Reviewed: Oct. 19, 2009

I made this yesterday (on a cold and SNOWY October day in Boston). It was so good and warming. I used acini di pepe for the pasta and added garlic to my meatballs. Can't wait for lunch!!

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GiGi

Cooking Level: Expert

Home Town: Canton, Massachusetts, USA

Living In: Randolph, Massachusetts, USA

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Reviewed: Oct. 17, 2009

Nice hearty soup. I added lots of minced garlic and some red pepper flakes to the meatballs after reading reviews. Broth just seemed to be lacking a little something. Will try again with some tweaking.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Oct. 5, 2009

Like others noted, the meatballs need a little kick, but other than that, great recipe that is easy to make wtih ingredients around the kitchen. I added more pasta than it called for and it absorbed a lot of the broth - bad move.

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Trisheee

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Reviewed: Oct. 1, 2009

I was looking for a new soup to make. Husband really enjoyed this....I thought it was ok! I read other reviews, and I agree that the meatballs needed more breadcrumbs otherwise they would be too wet for my liking. I think the next time I make this I will cook the meatballs in the broth first, then add veggies and cook pasta separately.

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BEKAHHOWELL

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2009

Just whipped up a batch of this for my dog who has not only a insulinoma but, liver cancer and needs to eat a high protein , low sugar diet! I used one can chicken broth, opened a can of spinach and threw a good pinch of it directly into the beef , egg, parmesan , oregano, parsley and oatmeal mixture. I used ditali pasta as he has lost some teeth so, smaller pasta is easier for him to lap up :D Just took a taste of it and Yum! I just know my dog is going to "woof" this right up!! Thanks for the fast easy recipe

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Shirley K

Cooking Level: Expert

Home Town: South San Francisco, California, USA

Living In: Lake Villa, Illinois, USA

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Reviewed: Jul. 24, 2009

Loved the flavor of these little meatballs! I baked them in the oven for 15 min to drain some of the fat first, then added them at the end. Otherwise, followed the recipe exactly. Great tasting soup!

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Josie

Cooking Level: Expert

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Reviewed: Jul. 7, 2009

This was great. The first time I made it my husband found the meatballs bland so I used seasoned breadcrumbs and parmesan cheese to the meatballs and it added a lot of flavor. I also used homemade chicken broth which added a lot of flavor. I will make this soup the same week I cook a whole chicken so I can make the stock.

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Mom of 2

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Reviewed: Jun. 23, 2009

This.is.amazing. Seriously, try this soup! Like other reviewers, I added garlic powder and onion powder to the broth (used home-made). I also added brown rice instead of pasta. I think the secret is to let all the ingredients simmer together for a long time, at least 30 minutes--this way, the broth absorbs the flavor of the meatballs, even if they have been precooked.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Jun. 13, 2009

When I made this, I was hoping that it amazing because this is my favorite kind of soup and I didn't want to be disappointed... and I wasn't! Simply the best recipe I've found on this website so far. I thought about frying the meatballs before hand, but am so glad that I followed the recipe. It would've been WAY too greasy if I did that. Love, love, love!

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Rach3000

Cooking Level: Intermediate

Living In: Kelowna, British Columbia, Canada

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Reviewed: May 25, 2009

Really good, really easy! Made exactly according to the recipe and everyone (adults & kids) gobbled it up! Thanks for a great recipe!

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Cristina

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

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Reviewed: May 23, 2009

This soup is so good! Yes the meatballs are a little labor intensive but if you make them all first before you do anything else you just need to drop them in and let them go. I did add extra breadcrumbs and Parmesan to the meatballs as well as using Italian flavored breadcrumbs instead of plain. Poaching the meatballs in the broth with out any previous browning or baking gave the broth all kinds of flavor. This is going into regular rotation. THANKS!

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queenvalerie

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Apr. 6, 2009

This was an awesome recipe! I followed it the best I could, but I didn't have enough stock. I didn't know the quarts to 0z conversion when I was in the store, so I added 1 cup of water to it and then added onions and garlic to the stock while it was boiling. Followed the recipe, got mini shells and boiled it in the stock also. Everything came out excellent. The boyfriend made the meatballs and thankfully, the meatballs brought the flavor to the soup. I was amazed.

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Savarrah

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2009

Really tasty. I did find it a bit strange for the first couple of bites. Tasting what is essentially a chicken soup but tasting meatballs! You get used to it though. I'm not rating it 5 stars because I found cooking the meatballs in the soup added too much extra fat. I know this step is to add flavour but if your watching your fat intake it would be a good idea to cook the meatballs in the oven first and then add them to the soup. I will do this next time.

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christophersmom

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2009

I made this soup because my son loves the Campell's version, which I never found very impressive. This is delicious and even though it was a fair amount of work, with all those tiny meatballs, it was so worth it, although I think it spoiled my son to the store-bought type.

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Tara

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Reviewed: Mar. 20, 2009

This is a wonderful soup. I used chicken sausage instead of ground beef and the flavors were amazing. One of my favorite soups to make now. Those I've served it to love it as well.

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SUEMAC1

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

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Reviewed: Mar. 15, 2009

This soup was wonderful! My family really liked it. I did use Italian flavored ground turkey instead of beef, though, and skipped the basil in the meatball mixture. I added a little extra onion and some celery as well. The soup cooked together very quickly and tasted delicious. Thanks for the great recipe!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Mar. 9, 2009

I didn't use the pasta or the carrots in this soup and I doubled the cheese in the meatballs. It is delicious! I actually made it several months ago and froze the leftovers in small jars in my freezer. I had one of the last servings today for lunch. It freezes beautifully! Thanks for a great recipe!

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amyd78

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Mama's Italian Wedding Soup

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