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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JCL

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2006

This was tasty, although you HAVE TO double the broth or you end up eating a stew instead of a soup. The whole kitchen smelled warm and inviting while it simmered, and it was the perfect meal for the first cold night of autumn along with some Italian bread.

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THENEWTRICIA

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Carrboro, North Carolina, USA

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Reviewed: Nov. 3, 2006

Fantastic! I used this as a base but changed a few things so I think it ended up a mix of all the Italian wedding soup recipes. I omitted the chicken, used twice as much broth, added 1/3 cup of parmesan to the meatballs, and used acini de pepe pasta. Definitely a keeper.

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Lesley Maria

Cooking Level: Expert

Home Town: Durham, Durham, England, U.K.

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Reviewed: Oct. 27, 2006

I would definetly suggest frying the meatballs to start the cooking before adding to the soup, so they don't have such a mushy consisteny, and you can drain out the grease. Also, I added twice as much broth, and it still wasn't enough. The leftovers look like a caserole, not a soup. I added seasoning, but everything still tasted bland. I am somewhat unimpressed with this recipe, but my boyfriend said it was "okay" so i gave it a 3.

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Jessica

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Reviewed: Oct. 17, 2006

It was Ok and I took others' advice and baked the meatballs ahead of time so they didn't crumble. However, found it bland.

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NUKA1

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 14, 2006

took the advice of others and used 1/2 beef, 1/2 pork for the meatballs, and took the advice from another and baked the meatballs ahead 'til almost done, then added to soup just to warm through. Also decided to use fresh escarole, and left out the chix. It was approved by the bride's grandmother! Thank you so much--

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LUCKYKEL

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Reviewed: Oct. 12, 2006

This was a great dinner for the 1st snow fall of the year :) It was a hearty and warm soup super filling for sure. Great soup thanks.

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sherryboyer

Cooking Level: Expert

Living In: Marshall, Wisconsin, USA

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Reviewed: Sep. 24, 2006

I changed some of the ingredients: I only used 1/2 of the bread crumbs called for and I used two eggs with the ground beef. I used chopped fresh kale instead of spinach due to the spinach shortage. I only used two carrots, not two cups and 1 celery stalk. I doubled the amount of chicken stock as other suggested and just before serving I mixed in two beaten eggs and 1/2 cup parmesan cheese, mixing the eggs in slowly until they were cooked through as all traditional Italian wedding soups should have.

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yankeesfan

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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Reviewed: Sep. 20, 2006

This soup was really good. No flavor was overpowering, and both kids ate the spinach and carrots with no problem. The meatballs do need to be tiny, and they just melt in your mouth. I did add garlic salt, parsely and sage to flavor them. Also needed to add more broth. Overall a surprisingly excellent recipe!

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EvaRenne

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Reviewed: Aug. 30, 2006

A very tasty soup, I have exchanged the recipe with many family & friends and they all enjoy it. Bravo!!!!!

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m.rowland

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Reviewed: Aug. 3, 2006

the only thing i would add is to do half ground beef and half ground pork.

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chantal

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Reviewed: Jul. 27, 2006

we love this soup and it is a regular rotation in the cooler months at my house

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LADYCOSSETTE

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Reviewed: Mar. 21, 2006

Excellent!! I doubled it to make a large pot for a church supper. I added an extra can of broth, as it is a really hearty soup. The meatballs were mellow and the flavours melded great. Well Done Chuck!

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MAU-COLUMBUS

Home Town: Columbus, Ohio, USA

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Reviewed: Mar. 13, 2006

This was great. I too changed the meatballs (I used flavored bread crumbs, garlic, salt, white pepper, onion powder, and dried sage) a little to add flavor and added more broth and it was wonderful!

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chezzywezzy

Home Town: Santa Clarita, California, USA

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Reviewed: Mar. 9, 2006

I took advice from others who had already made it--and would avise that those planning to try it do the same. Mini meatball rolling was tedious, but whaddayagonnado? End result was worth the effort. It was a good basic recipe that with a few alterations made a tasty soup.

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KAY P.

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Reviewed: Feb. 22, 2006

Wonderful and easy! I too doubled the broth, and I used the meatball recipe that cheri provided in her review (thanks!). Delicious! Thanks for sharing.

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BIZZYSMOM

Cooking Level: Expert

Home Town: Carmichaels, Pennsylvania, USA

Living In: Suwanee, Georgia, USA

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Reviewed: Feb. 7, 2006

We really enjoyed this soup. Rolling the meatballs seemed like it would never end, but it was worth it. They were just the right flavor for the soup. I was afraid they were going to taste like meatballs for spaghetti but they were perfect. I saved just enough for my father (who is Italian) to try and he was very impressed as well!

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RioChick

Cooking Level: Intermediate

Home Town: Saxtons River, Vermont, USA

Living In: Reston, Virginia, USA

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Reviewed: Jan. 9, 2006

This soup was easy to make and DELICIOUS...everybody loved it. My husband was upset because there were no leftovers! I doubled the chicken broth.

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Darcy

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Reviewed: Dec. 31, 2005

Easy to make..I like the fact that I don't have to saute the veggies. Do however, make better meatballs, it makes all the difference. I make mine with: 8 oz pork, 8 oz. beef, 1 egg, 1/3 cup parsley, 1 t minced garlic, 1 cup italian bread crumbs, 1 t salt, and 1/2 cup grated parmesan. I also use more broth. You can't really mess this recipe up.

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cheri

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Reviewed: Dec. 29, 2005

I really loved this soup, although making all those little meatballs was pretty time consuming. I think the next time I would buy the frozen ones. After it cooked for a while, I thought that the soup had enough stuff in it already, so I omitted the pasta and it still tasted fantastic! Thanks!

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