Reviewed: Mar. 16, 2013

I liked it, but my husband couldn't stand to eat it. If I make this again, I will cook the noodles separately then add them to each bowl just before serving. Otherwise, if you have leftovers the noodles get really mushy.

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Reviewer:

leproconna2326

Cooking Level: Intermediate

Reviewed: Feb. 2, 2013

Never been crazy about eggplant...what was i thinking! My husband brought a bunch home from work and i came accross this. I have made this over and over beacuse it is amazing, my new favorite soup. A wonderful addition to our home. Thank you

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Reviewer:

Mrs. W

Cooking Level: Intermediate

Living In: Glastonbury, Connecticut, USA

Reviewed: Jan. 21, 2013

I like veggies in soup soft instead of firm, so I cooked the meat (I used ground turkey and chicken broth instead of ground beef and beef broth) first, then set it aside while I finished the recipe. I simmered the veggies for 30 minutes before adding the pasta. Then added the ground turkey when the pasta was nearly cooked. I forgot the cheese entirely. Everyone was so busy slurping up their soup, they didn't notice any flavor was missing.

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Reviewer:

tmmorrow

Reviewed: Jan. 15, 2013

Wow, this eggplant dish was deeply satisfying. I made it into a thick goulash, rather than a soup. I added bouillon paste plus homemade beef broth to the hamburger meat. Since I only had petite tomatoes on hand, I added a tsp. of Italian Seasoning, a tsp. of tomato paste and a small bay leaf. Yum. Thank you for this delightful dish.

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Reviewer:

Cynthia C.

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Reviewed: Dec. 16, 2012

This is the second time I made this soup. I used three small to medium eggplants, chopped into small cubes. Also added spinach, heirloom carrots, zuchinni, and home canned tomatoes. Added maybe 1/4 more of macaroni to this soup too. When it was done I used an immersion blender to puree this soup so it resembled more of a cream type soup. Made it much easier to pass off many of the veggies on my husband. He actually ate one cup of soup and said it was good. Filling, tasty, and a great way to use up some extra veggies you might have on hand.

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DANEDREAMER

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Tempe, Arizona, USA

Reviewed: Dec. 13, 2012

My husband does not like soup or eggplant that much but we both loved this!! It was easy to make and very hardy. I served it with warm herb artisan bread for dipping. Thankfully there's lots of leftovers for later this week!

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Reviewer:

Terry

Reviewed: Oct. 16, 2012

Delicious flavor, will make again. Suggest that you peel the eggplant and cut it up fairly small just because it looks better that way.

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Reviewer:

HOLLYBELL

Reviewed: Oct. 6, 2012

Used half pound bulk hot sausage and half pound ground beef. Used cooked wide noodles at the end instead of macaroni. Couldn't stop eating it!

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Reviewer:

MRST

Reviewed: Oct. 3, 2012

Tasted great. More like a goolash/ stew.

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Reviewer:

Jenny

Reviewed: Oct. 2, 2012

This was a very good soup using something that I rarely cook with, eggplant. Husband and I really liked it but the kids (5 and 7) haven't tried it yet so I hope it is a win for us all.

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