Reviewed: Nov. 9, 2009

this was surprisingly easy to make and really tasty! i had only tasted the canned version (avoid it at all cost!!) and knew i could do better, so i was really happy to find this recipe. we don't eat red meat in our house, so i used ground turkey. when i make it again, i probably won't use the bread crumbs. i usually make meatballs without bread crumbs and like the taste and texture better. also, i used fresh spinach. everyone loved it and i will make it again!

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kodles

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Reviewed: Oct. 31, 2009

It's missing Parmigiano Reggiano. I would use fresh escarole, not frozen spinach. The other vegetables don't belong, neither does the chicken. And by all means, don't use canned chicken broth.

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ciararaine

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Reviewed: Jun. 1, 2009

I made this for an Italian themed dinner party and some of the guests asked for tupperware to take it home! Super yummy! I did add basil and lime juice.

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alli

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Reviewed: Mar. 14, 2009

I am very particular when it comes to wedding soup, my husband is also. im not a great cook by ANY means but i thought id give this recipe a try. It turned out wonderful! I only have a few suggestions 1) Make Better meatballs use 1lb of ground meat and a cup of Italian Bread crumbs one egg 1/3 cup of grated parmasan cheese and about 1/4 cup of parsley. 2) Double the chicken broth and 3) its more of a personal pref. but i cook my noodles seperately not in with the pasta the keep the broth from getting cloudy but, again thats just personal pref, makes no difference in the over all taste... In the end great recipe easy to make and DELICIOUS!

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mnagel

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Reviewed: Jan. 23, 2009

This is my family's new favorite soup. Love it! And it's easy. I substituted Turkey Italian Sausage.

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MELANIESPIX

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Reviewed: Dec. 13, 2008

This is a great recipe! I made it for my husband and gave some to my neighbor friends. Everyone raved about it. My husband asked if I would make it again it is the best he has ever had. I was impressed with this creation and made the meatballs as suggested with 1/2 pork & 1/2 ground beef along with bread crumbs & parmesan cheese. Perfectly delicious!

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Annmarie

Cooking Level: Intermediate

Home Town: Lindenhurst, New York, USA

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Reviewed: Oct. 22, 2008

My family loves this recipe, even the young grandkids. I use Italian bread crumbs, and I bake the meatballs. The only chicken I use is chicken breasts, and I use acini de pepe for the pasta.

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BLOSSOM481124

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Reviewed: May 16, 2008

Excellent Recipe....takes a long time to cook. Try to skim off fat after cooking. My meatballs fell apart but still taste great

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Allie and Emily

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Reviewed: Mar. 27, 2008

I am 100% italian, and very picky about food! This is a great recipe, easy to make and truly nutritious and delicious! I left the chicken out because I didn't have any on hand, and I baked the little meatballs, only because that's the way I've always done it. This is a keeper!

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mary

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Reviewed: Feb. 22, 2008

This is our favorite recipe. I do add more broth while making it and also after freezing a container of the soup. Reminds me of my Italian Thanksgivings I grew up with :)

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Linda

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Reviewed: Jan. 31, 2008

Good, but broth was too bland, I needed to add about a tablespoon of grated parm. cheese to the broth, to give it the right flavor of that this soup is supposed to have. I also added more broth.

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megnrn

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Reviewed: Oct. 4, 2007

It was awesome!!! Tastes even better than some that I've had out at "Italian" restaurants!!! A couple of minor modifications that I made were to make my own stock with chicken thighs, garlic, celery, & onion first, then cut up the chicken & add to pot before serving. I also shredded the carrots. I tried to make the meatballs low-fat by using ground turkey instead, but I think that there is no substitute for beef/pork meatballs.

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cookinginPittsburgh

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Reviewed: Aug. 1, 2007

I use more liquid (60oz I believe). I also add spices to the meatballs. Everyone raves about this soup! It is just so good!

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asl40

Cooking Level: Expert

Home Town: Ligonier, Pennsylvania, USA

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Reviewed: Aug. 1, 2007

This makes a LOT!! But it's really yummy!!

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MANDIRAMA00

Cooking Level: Intermediate

Home Town: West Middlesex, Pennsylvania, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Jun. 19, 2007

Update: I now add a large can of petite diced tomatoes. That really adds a new twist and great flavor. My whole family loves this soup. I did add garlic and I boil a whole chicken (and add it shredded). Wonderful!!

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Amy Gortz

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Mar. 25, 2007

I made this for a bridal shower and it was a huge hit. I loosely doubled the recipe, adding additional broth as needed (i added cups of water and chicken broth cubes). I also used a pork/beef combo for the meatballs. I added the chicken, too, but probably wasn't necessary. All the guests loved it. Great recipe!

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dauber12

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Reviewed: Feb. 15, 2007

Loved this soup! I too used 1/2 sausage-1/2 ground beef and spiced the meatballs up with minced garlic and onion. Skipped the chicken. Added more garlic and Italian seasoning to the broth and used orzo pasta. I loved using the frozen chopped spinach. The 10 oz box was just right. Will add this to my soup list.

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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: Jan. 3, 2007

Loved this soup - perfect on a cold rainy night! I added a couple of tablespoons of pesto to the meatballs - they were fantastic. Used a 48oz can and 2 14oz cans of broth - might just use 2 large cans next time as the flavor was plenty intense enough to handle the extra liquid. Next time would NOT use chopped spinach as it made the pot look like it was covered in grass clippings! (Using regular and chopping it myself would give a much better look to the dish. The accompanying photos definitely do not have chopped greens in them.) Definitely going into the rotation - wonderful flavor.

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suz

Home Town: Hot Springs, Arkansas, USA

Living In: Fresno, California, USA

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Reviewed: Dec. 28, 2006

This is a great basic recipe for this soup. You definitely need more broth and I will try baking my meatballs first cause they do get kind of mushy. My 5 year old loves making this soup.

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KPRENDY

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Reviewed: Dec. 3, 2006

This recipe is exactly what I wanted for Italian Wedding Soup. I always bought it canned and it was just too salty. This took a little while, but was completely worth it. I made a few changes per some other reviewer suggestions: doubled chicken broth, used 50-50 sausage and ground beef, and skipped the chicken altogether. Also I sauteed the veggies in some olive oil and added a few finely chopped garlic cloves. I will be making this a lot from now on.

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