Reviewed: Jan. 1, 2006

Delicious! I used 1 cup of bread crumbs in the meatballs. I added a squeeze of fresh lemon juice to the pot (that seems to get rid of the "canned broth" smell somehow). I've never made a recipe where meatballs weren't browned first, but I didn't pre-cook them. The soup wasn't greasy and the meatballs weren't too anemic loooking. I used my small cookie scoop for the meatballs and it was easy and quick! I used orzo pasta and precooked it and added it to the soup right at the end to avoid having it absorb all the broth. The best thing was that my husband was pretty sure he was not going to like this soup and after he tried it, he liked it a lot.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Dec. 18, 2005

Good recipe, but one that you should definitely play with according to your tastes. I will try baking the meatballs next time and add a bit more flavor to them with spices or ground pork. I sauteed the veggies in a touch of butter before adding the broth. Certainly hearty enough for dinner. I will try again!

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SJRJA

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Reviewed: Dec. 15, 2005

Yum! SO easy to make and fast! Meatballs were tender and juicy and spinach was so fresh tasing (I used fresh). I used beef broth instead of chicken broth and my husband loved it! Try this recipe!

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Arm1984

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Reviewed: Nov. 8, 2005

This was an awesome recipe when I didn't really follow the recipe like the broth amount..I made it once used alot of broth and cooked meatballs for 20mins in the oven before putting in soup..the next time I went by your recipe by the time it was done cooking there weren't any meatballs just broken up hamburg...with not broth left..so those are the only changes..very good recipe otherwise.

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AshleyR1302

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Reviewed: Nov. 5, 2005

4.5 stars.. this soup is a must try!! We loved it and will be making it frequently. THanks a bunch!!

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STEI1874

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Reviewed: Oct. 5, 2005

This was a big hit at my house. And I wasnt so sure it was going to be. We never eat soup for dinner for some reason. I left out the basil because I didnt have any, and I left out the onion because of picky children, but I added a bit of onion salt to the meatballs. My husband was worried about "simmered" meatballs. He has this thing about crispy meat. But everyone loved it. I thought it had a lot of flavor and it was incredibly easy to make. I started the broth and dropped the meatballs in while i cut the veggies and just dropped in the spinach at the last minute. We put grated parmesan on top and ate it with french bread. Thanks for the recipe!

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RACHAEL

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Palm Springs, California, USA

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Reviewed: Sep. 10, 2005

What a delicious and nutritious soup!! I added celery slices and used wavy medium egg noddles instead of the seashell pasta, and it turned out great!! Also, I used frozen chopped spinach to save time, and it worked very well.. awesome recipe!!

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Al

Cooking Level: Expert

Living In: Whitmore Lake, Michigan, USA

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Reviewed: Jul. 28, 2005

Really good. Made no changes in the recipe!

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Peach822

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2005

Perfect - came out exactly the way I remembered it.

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OISTRAHK

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Reviewed: Jun. 4, 2005

I used used my regular meatball recipe (with matzo meal and onion powder) and omitted the basil as my husband isn't a big fan. I browned the meatballs first in a pan so there'd be less fat in the soup. I also cooked the pasta separately and added it to the soup plates when serving so it wouldn't get mushy, especially when reheating. This was tasty but pretty labor intensive to make so many tiny meatballs.

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FBA

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Reviewed: Jun. 2, 2005

My husband loves soup, and we agreed this rates about four stars. We took the advice of previous posters and fiddled a little ourselves on the minor details, like adding more herbs and taking out the minced onion (we're picky and don't like them). That's all personal preference; but we would have enjoyed another half cup of carrots and and a LOT more broth. Once the pasta and the meatballs soaked it up, it was denser than stew! We used 96 ounces and should have had another 49-ounce can, so use a huge pot if you're reading this! But that's easy enough to add later, thankfully. We dished up enough for about 10 servings if you add a little more broth. More carrots + more broth = five stars!

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COOKIEROOKIE

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Reviewed: Jun. 1, 2005

DELICIOUS!! This is a great recipe. I would have added more chicken broth next time at least 2 more cups.

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KUL567

Cooking Level: Expert

Home Town: Rome, Lazio, Italy

Living In: Tempe, Arizona, USA

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Reviewed: May 10, 2005

I've made this a few times and my family loves it. I used a different type of noodles and had to add more broth because the noodles soaked much of it up. It's a great recipe!

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sweetemmy

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Mar. 24, 2005

I changed this recipe just a bit. I used egg whites only (2 egg whites to one egg), oatbran instead of bread crumbs, fat-free parm. chz., Italian seasoning with additional basil, and garlic for the meatballs. I cooked the meatballs in the oven for 15-20 minutes at 350 and then patted off the grease. This makes a healthier meatball as well as a delicious one. Then I followed the recipe as it goes except I added salt, pepper, and basil to the broth before the first boil. I also waited for the second boil before I added my pasta. This soup was delicious. My boyfriend loved it, I loved it - just a wonderful array of flavors.

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BROOKEW

Cooking Level: Expert

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Reviewed: Mar. 8, 2005

This is a great soup! It was my first time making italian wedding and it turned out great. I modified the recipe like others by browning the meatballs in a pan first with some fresh garlic- I think this really made a difference. I also used ground turkey, low sodium-non fat chicken broth and it still tasted great! Only change I'd make next time is add more spinach for more fiber :) The only negative to this recipe is that it takes quite some time to roll all of the little meatballs- but its worth it!

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MSDROZ

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2005

This has become my favorite soup! I've made it a few times and prefer using frozen spinach. Makes a lot!

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Erin

Cooking Level: Expert

Living In: Hanford, California, USA

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Reviewed: Feb. 13, 2005

This was WONDERFUL. No changes! I highly recommend this soup.

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BARB08530

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Reviewed: Feb. 10, 2005

At the suggestion of others I added garlic to the meatballs. Next time I may add a bit of tomato sauce because they were lacking a little bit. I also sauteed the carrots in chicken broth, along with added celery and onion before combining with rest of ingredients. Overall a pretty good soup. Could use a touch more flavor.

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LDIERKES

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2005

This soup is awesome!! Make a big pot of it for a main dish- it is hearty and filling to the core! My husband and daughter both loved this. Enjoy!

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JENNIESCHOLL

Cooking Level: Intermediate

Home Town: San Luis Obispo, California, USA

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Reviewed: Jan. 31, 2005

This receipe was AWESOME. I used ground turkey instead of beef and browned the minnie meatballs in garlic flavored olive oil. I may add garlic to the meatball mixture next time, but I cannot wait to try this after it has been sitting in the fridge all night. Bravo !!!!!!!!!!

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Love to Cook

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Mama's Italian Wedding Soup

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