Italian Wedding Soup Recipe (2024)

Glenda — January 31, 2024 @ 2:28 pm Reply

This is one of the best recipes and my family loves it..

Debbie — October 30, 2023 @ 11:14 am Reply

Love this recipe

Pat — October 6, 2023 @ 8:20 am Reply

Excellent

Barbara A.K.A Granny B — November 14, 2022 @ 1:54 am Reply

Hi Michelle i need some help to make this wonderful sounding soup… if I may ask you for some help I need to know if the meatballs are made from ground beef or sausage, if you will read my first comment on the French Onion Soup comments you will see all i need help with is a combination for both of these soups.. for the French Onion Soup and the Italian Wedding soup I’m sorry, but at 80 years young I’m doing good to remember anything after 5 minutes lol.. Excuse me for combining the two in one comment, I had no idea I was…I suppose you can tell me what I needto know from my first post if not email me. Myfirst message you will see I combined the two recipes. We enjoyed yourTortilla soup, itis wonderful being from Texas the Tex Mex state it was way more deliciousthan any Mexican restaurantswe have eaten in…What I needhelp with isfor both the French Onion and the Italian wedding soup, which in my other comment i said Cake not soup….BTY i have made your Frenchonion soup not knowing what to substitute i guess it turned out ok my hubbyof57 years loved it… Besides, I”ve made alot of your recipes that we haveenjoyed. Sorry for the confusion you’re aboutto get into with my mix up!. Hugs again Granny B

Barbara aka Granny B — November 14, 2022 @ 1:03 am Reply

we were introdued to this soup in Maine as we were driving to see the changing of the leaves many many years ago but i’ve never found it worth eating in any restraunt (we live in Texas) if we do see it on the meniu i always order it but it aways tastes like the chicken was dipped in water lol… I need help in may ways… i cannot find baguttes, pablano peppers, oryster cracker if i do are they seasoned or plane like the croutons they come in plain and seasoned also, my family wont eat spinach, and how do i season the meatballs plus do i use ground beef or sausage, I told you i was full of help me’ lmbo… Any suggestions you can help me with will certainly be ‘appreciated.. I love your site have made a lot of your awesome receipes the wedding cake which was delish and many more.. Thank you in advance barbauten75@gmail.com .. Big Hug Granny B

María Crotty — October 17, 2022 @ 3:47 pm Reply

Hi Michelle,
I just made this soup today. My mother made this for us all the time. She died two years ago and I never had the recipe and sadly I never made this on my own. My pregnant daughter requested it. Your recipe was the closest one I found to my Sicilian mother’s soup. Thank you so much for helping me to recreate a piece of my past.
You really made me and my family so very happy!
Sincerely, Maria

Melinda Bond — August 30, 2022 @ 3:47 pm Reply

My family and I love this soup!!!!

Sharon Prunty — June 8, 2022 @ 8:47 am Reply

Was really tasty and easy to make will make again for sure…

Jane Camero — April 5, 2022 @ 11:55 am Reply

Close to grandma’s but you really need homemade chicken broth. I use a whole chicken and make chicken broth and then shred the chicken to use in this soup. I make the little meatballs using less than a teaspoon of the meatball mix for each meatball. I never add the pasta to the soup – in fact I rarely put it in at all – less carbs and, again, Grandma never put it into her soup. We used Escarole, not spinach because spinach has so much less body. Clean the escarole, boil separately till tender, squeeze the water out of it and chop it up and use that in the soup. We don’t put carrots in it but you can for extra color. Thanks for posting this – the added chicken takes it from good to great!

Par — February 5, 2022 @ 11:43 am Reply

Love this made it many times

Mindy — February 2, 2022 @ 9:33 am Reply

I’m currently making this for the second time, it is a perfect recipe! I added italian seasoning to the meatballs, I only had plain breadcrumbs. The first time I skipped the chicken out of laziness and it was still amazing. This time I’m cooking chicken thighs in the instant pot and I will shred and add them in! Thanks for the great recipe! Oh also I’m using orzo since it is the only small pasta in the pantry

Matt — February 1, 2022 @ 1:23 pm Reply

My coworker had made this on his day off and brought it in to work for lunch. Hands down on of the best bowls of soup I have ever had, I will be making it my next day off with my fiancé. Can’t wait!

Eric — February 1, 2022 @ 1:17 pm Reply

Excellent! Everyone loved it. Really appreciated the clear, concise, step-by-step instructions.

Judi — January 10, 2022 @ 9:46 pm Reply

Since i am of italian descent i was told to mix meatballs and roll in a string . When it was where i wanted it to cut to the size i wanted. This seems to work to get the smaller size and is a little faster than individually

Candy — August 28, 2021 @ 11:24 am Reply

Can you freeze the soup once you make it.

Rita — June 21, 2021 @ 11:55 am Reply

Forgot to keep Ave five stars. I’d make it 10 if I could.

Rita — June 21, 2021 @ 11:53 am Reply

I made this recipe and loved it. This will definitely become a winter staple. The only change I made was using ground chicken thigh instead of ground beef for the meat balls. Be prepared to spend time making this soup, but, boy, it’s worth it.

Jessica — February 6, 2020 @ 7:36 am Reply

Fantastic! My husband’s great grandmother used to make a soup that he has always referred to as BB Soup. I’ve tried to mimic it on my own with no success. While BB soup did not have the meatballs just shredded chicken, my husband and I agreed they are a wonderful addition. With the first few bites he was taken back to his childhood! 😍 This is definitely being added to my regular recipes! Bravo!

Karen Clement — January 9, 2020 @ 2:56 pm Reply

Soup delicious. Only comment I have is that pasta was added too soon. After a 30 minute simmer, pasta was mushy. I used small shells.

Stefanie — November 17, 2019 @ 8:51 am Reply

Hi there!

Approximately how many cups does this recipe make?

Thanks!

Busy lady — October 14, 2019 @ 10:07 am Reply

Fantastic recipe! My 11 year old son loves wedding soup, so I made this recipe for his birthday dinner. It was delicious – my in-laws said it was the best wedding soup they’ve ever had. WIN! I used frozen chopped spinach instead of fresh.

Claudine — January 11, 2019 @ 8:32 pm Reply

Can you use ground turkey for meatballs?

Dana Dalesio — December 24, 2018 @ 10:39 am Reply

This is the perfect method for the meatballs and pasta to cook slowly. Turned out fabulous!

Heather — December 22, 2018 @ 7:38 pm Reply

Are we supposed to cook the acini first or just add it in uncooked? I finally found some in my area!

Connie Legge — December 6, 2018 @ 11:17 am Reply

My go to recipe. I use 3.5 pounds of lean ground beef and 1.5 pounds of pork or chicken sausage to make a couple hundred meatballs. Time consuming, but gives me enough to “food saver” for multiple pots of soup to be made quickly! Thank you so much for sharing and for making me look good!

Heather — November 27, 2018 @ 6:18 pm Reply

I made this soup for the first time a about a month ago and it was a HUGE SUCCESS. My brother and I loved it. It’s become a staple recipe that I make bi-weekly. It’s in our 2 week rotation. I can never find the acini di peppi, so instead I use Ditalini pasta because it’s small. I don’t home make the meatballs because they never stay formed for me and I don’t know what I’m doing wrong so I use store bought ones. The only other difference I do is make my own chicken broth and I add a little bit of Italian seasoning. It is wonderful, hearty and just really great for soul. It’s also great because it’s warm and perfect for those cold nights. We love it!

Annette — November 4, 2018 @ 3:30 pm Reply

This soup is wonderful !
I made one small change. I simmered my chicken breasts in chicken stock rather than water. I then double strained & used the stock in addition to the broth (making a total of the required 12 cups).
I hated to loose all of the chicken goodness in the water just to toss out.

Tracey — October 14, 2018 @ 11:10 am Reply

This was delicious. I did make a few changes, though. I like a heartier soup with less broth, so I cut the broth by 2 cups, added more veggies, and upped the pasta to 1 cup. My only frustration with soup that has pasta is having the pasta get overcooked as it sits. This makes a ton, so it is impossible to add the pasta while it is cooking but not have leftovers with soggy, overcooked pasta. Wish there was something to do to help this, besides cooking the noodles separate and adding them to each serving. The pasta is so much better cooked in the soup, but only if eaten right away.

Annette — September 11, 2018 @ 9:29 pm Reply

What a wonderful recipe! Thank you! It makes a generous pot! Plenty to share.
My family ate it for two days.
The one small change I made was to cook the chicken in stock rather than water. It seemed a shame to loose all that wonderful chicken flavor.
After I set my chicken aside , I then triple strained the cooking broth through a fine sieve and used that for the soup also.

Sheryn — September 9, 2018 @ 7:29 pm Reply

This was really delicious! Loved the meatballs. Very easy but time consuming. Will definitely be making this again.

Heather — September 8, 2018 @ 7:29 pm Reply

I made this tonight for dinner, everyone really enjoyed it! They want leftovers for lunch tomorrow.

Lidia — September 8, 2018 @ 6:04 pm Reply

This is my favorite soup ever. Was excited to try your recipe. It turned out ok. Next time I think I will make the broth from scratch, like I do with all my soups. And just use the chicken from that. The broth gave it a very weird taste. But we ate it anyway. Thanks for the recipe!!

Jen — September 8, 2018 @ 5:16 pm Reply

How many calories in a serving?

Martim — August 30, 2018 @ 6:55 pm Reply

My husband and myself really liked this a lot. I wish my meatballs were smaller. Maybe a small melon baller? Thanks so much for the great recipe.

Martin Miller — August 29, 2018 @ 6:31 pm Reply

Made it since it looked like the soup I am used to ….turned out terrific!!

Doris Czajkowski — August 29, 2018 @ 2:36 pm Reply

It is over 90 degrees today and I still want to make this soup. Looks fabulous.

Cheryl Erb — August 22, 2018 @ 5:26 pm Reply

I love Italian Wedding Soup. I’ve never had it with chicken and don’t really think it needs it. But if you must, why not use chicken thighs? They have tons more flavor.

Karen Phipps — August 22, 2018 @ 9:41 am Reply

Can you use store bought chicken broth? Ever use the water that the chicken breast cooked in as part of the broth?

Chelsea — August 21, 2018 @ 8:47 pm Reply

This was ridiculously delicious. Thank you for this amazing recipe.

Karen Fohl — February 2, 2018 @ 8:42 am Reply

This is a WONDERFUL recipe- so many compliments. I did add few more meatballs and little more pasta because we like a hearty soup. Very scrumptious- generally easy. I tripled the recipe and had lots to share and some to freeze for later. Has become my FAVORITE soup recipe to date.

Tina — January 24, 2018 @ 6:08 pm Reply

Looking for McAlister’s southwestern chili that they are selling right now. This soup puts an amazing twist on an old classic.

Susan — January 9, 2018 @ 2:47 pm Reply

I prefer the meatballs to be lightly sautéed to a light brown color. Do you think that would be ok to do?

Jami barnes — January 8, 2018 @ 9:12 pm Reply

What are the calories fat & carbs in this recipe!! LOOKS AMAZING!’

Ann — January 6, 2018 @ 10:32 am Reply

Tasty! I used my own stock made from boiling the leftovers of a roasted chicken (strained after boiling) and used the leftover chicken in place of the chicken in the recipe. (Note to fellow epicurean explorers, please make sure to pull the chicken fat off the top of your home made stock.)

I was thrilled to find your recipe perfectly complemented a specialty pasta I found a while back: “Lavorazione Artigianale rustichella d’abruzzo – Pasta abruzzese di semola di grano duro.” I doubled the amount of pasta to 1.5 cups and there still remained enough broth to maintain the ‘soup.’ We’ll see how it holds up in fridge and freezer. Fingers crossed.

Will definitely be adding this to our regular menu!

Thank you for sharing it!

BARBARA EYLERS — January 6, 2018 @ 6:59 am Reply

i printed your soup recipe, 30 pages printed, all i needed was 3. that is a waste of paper and printer.

Gary in Georgia — January 5, 2018 @ 9:15 am Reply

Loved it! So good. Drizzled olive oil over the top and sprinkled parmesan cheese and red pepper flakes to top it off. A favorite soup.

Janet — December 11, 2017 @ 6:19 pm Reply

Outstanding Everytime I make it Keep the recipes coming! !!

Janet — November 10, 2017 @ 10:33 pm Reply

I have now made this recipe twice. It is SO good. I’ve made wedding soup before from other recipes, but this has everything in it that it should. Pasta, good chicken broth, chicken, spinach and I used veal for the meatballs. There is prep to do but it is not a hard recipe to make. Make it!!!!!!!!!!!!!! Enjoy !!!!!

Michelle — November 5, 2017 @ 7:49 pm Reply

This soup was so good! I’ve never had Italian wedding soup before, so I don’t really have a basis of comparison, but this soup tasted amazing!

Picture of mine: http://i64.tinypic.com/21ec2dk.jpg

I omitted the chicken (out of laziness, honestly) and the celery.

Bonnie O'Rorke — November 2, 2017 @ 11:10 pm Reply

looks good

Sharronda — October 15, 2017 @ 7:30 pm Reply

I bought pre-cooked mini meatballs. Would those work in this recipe? If so can you recommend a cooking time? Can’t wait to try this!

Heather — March 28, 2017 @ 12:07 pm Reply

I’m a bit confused about when to add the pasta. The recipe indicates to add the pasta, cook for 6 minutes then spinach, cook 3 minutes then add the chicken. Then it says to simmer for 30 minutes with all ingredients. Wouldn’t simmering the pasta for an additional 30 minutes (39 total) make the pasta overdone and mushy? Would it be better to add the pasta after simmering to blend the flavors?

Angel — March 21, 2017 @ 7:44 pm Reply

O.M.G. Is this gooood! I didn’t add the chicken (didn’t have any), but YUM!! Thanks, can’t wait to make this for guests! :)

Joan Rollins — March 5, 2017 @ 12:53 am Reply

I made this soup today for the first time and it was simply wonderful!!! So comforting on a very cold brrrr New England winter Day! Thank you!!!

Marisa Smith — February 21, 2017 @ 9:45 am Reply

Do you cook the pasta first?

Lauren — February 16, 2017 @ 9:15 pm Reply

Amazing! I always try out wedding soup recipes and end up disappointed. I always compare them to a delicious wedding soup we got from a small restarurant in Oakmont (I grew up in Pittsburgh, live in the desert now). My husband requested this go on rotation in our household!

Erin — February 12, 2017 @ 8:15 pm Reply

I made this for dinner last night, it was DELICIOUS! So happy we have some left over in the freezer to enjoy over the next few weeks. Will definitely be adding this into the meal rotation. Thanks for sharing!

Sarah — February 12, 2017 @ 4:32 pm Reply

Just made this today and it was wonderful. A little time consuming to make since you have to make the meatballs and poach the chicken, but totally worth it. I’ll definitely make this one again. Thanks for another great recipe!

Andrea — January 26, 2017 @ 3:39 pm Reply

I have this on the stove right now! I had ground turkey thawed so I made the meatballs out of that and I just wanted to leave a tip for anyone else using it! It’s a lot smushier than ground beef so I would highly recommend browning the meatballs first. It was a chore rolling them into balls (damp finger tips helps a lot!). I wish I had the patience to have them as small as they are above! Maybe next time haha. BUT having them in the fridge an hour or more firmed them up beautifully. Next time I use turkey I may even make them the night before. I have the chicken and the meatballs in the soup now simmering away and it can stay that way for quite some time just building flavor. And the spinach and pasta can be added before you’re ready to eat. I can’t wait to try this, it looks exactly like the wedding soup my mom makes. From one Pittsburgh girl to another, I love your blog!

Brenda — January 18, 2017 @ 11:57 am Reply

I’ve made this soup twice now, and I have to say that it was fabulous both times. The only things I did different from what the recipe calls for, is to use 2 tsp. Italian seasoning in place of the basil and parsley, and I doubled up on everything with the exception of the broth. My family all likes their soups more “hearty” than “soupy”. When served, I topped with grated parmesan and served with a side of fresh bread.

jamie — January 16, 2017 @ 12:48 pm Reply

Do you have the nutritional information for this?

Sheryl — January 14, 2017 @ 4:05 pm Reply

I’m making this recipe for the second time. Loved it the first time and now I’m making it for friends! A hearty soup that’s perfect for a chilly evening. Will serve with garlic bread & salad! Thanks for your wonderful recipes – I really enjoy your blog?

Mandy Lindsey — January 7, 2017 @ 11:38 am Reply

I made this two nights ago and OH MY GOODNESS! AHHHmazing! Thank you so much for this recipe! And thank you so much for sharing it multiple times because I admit, that is what grabbed my attention and made me realize that I really HAD to try this soup. The only problem I ran into was the prep time…those little meatballs took me forever to roll out so my prep time was more like an hour and a half vs the 30 minutes stated in the recipe. And I wasn’t going slow. And I had help from my 10-yr old daughter. So I would advise anyone that makes this to allot a little more prep time. However, with that said, it was TOTALLY worth it! This is now my new favorite soup recipe. It was devoured by everyone in my house and has already been requested again so I will be rolling out some baby meatballs today…this time with the whole family’s help ;-)

Chris — January 5, 2017 @ 9:32 pm Reply

This was stunning, although I must admit I cheated with both the chicken and the meatballs! Being time poor as always, I substituted the poached chicken for the shredded breast from a roasted supermarket chicken and since I always keep a batch of homemade pork, veal and ricotta meatballs in the freezer, I thawed a dozen of those and made 4 tiny meatballs out of each regular sized one instead of following the recipe. I used frozen homemade chicken stock (broth) and Risoni pasta and the entire thing was simmering in no time. It was beautiful last night and even better today. My son usually hates soup with ‘lumps’ but he gobbled this up!

Kaycee — December 27, 2016 @ 9:09 pm Reply

I’m making this for dinner tomorrow night. It looks amazing! Do you think pastina would be too small of a pasta to use in this? Also, what’s the significance of only using egg whites in the meatballs? I’ve done it with the whole egg, but not just egg white.
I’m so excited to make this! Thanks!

Jillianlark — November 30, 2016 @ 9:50 am Reply

I’m thinking about making this for dinner! Looks wonderful. I just wanted to double check, there is no need to pre-cook the meatballs? They are cooked right in the soup broth?

Thank you!

Hello Michelle, please tell me how many calories in this recipe?

Debra Nichols — June 6, 2016 @ 1:13 pm Reply

This Italian Wedding Soup is the best recipe I have made. So tasty and full of veggies. Everyone at my house really enjoyed it. Am making some more as I write this….. yummy! Thank you for sharing this recipe.

Jennifer — May 18, 2016 @ 4:25 pm Reply

12 cups of broth seems like a lot. I just wanted to confirm that was correct!

Anna — May 11, 2016 @ 9:16 pm Reply

WOW!!! This turned out so good! I think this is now my favorite soup recipe. Everyone that’s had it has raved. Thanks so much for sharing. I love your site. Thank you!!

Leslie — April 15, 2016 @ 11:22 pm Reply

I made this today. As with all your recipes, it was a big hit. I kept putting off making it, because it seemed like a big project. However, I prepared the meatballs and chicken yesterday. Putting the soup together today was a snap. Thank you for another terrific recipe.

Eli — March 3, 2016 @ 4:54 am Reply

This looks fantastic!!

Tamara — February 22, 2016 @ 7:11 pm Reply

Just made this tonight — fabulous!! I’ve been buying Italian Wedding Soup at a local Italian deli, won’t be doing that again. Another amazing recipe to add to my collection.

Wendy — February 22, 2016 @ 12:33 pm Reply

Okay, I made this over the weekend…no question, this is the best soup that has ever come out of my kitchen. My husband, the ‘occasional’ soup eater, had three bowls!! I can’t believe it’s so simple to make! What have I been waiting for?!?! I make all kinds of complicated stuff, and it doesn’t taste nearly as great as this recipe. Only changes…used Kale instead of spinach…cause that’s what I had…and oven roasted chicken breasts on the bone instead of poaching them. I think it gives them a better taste. I then used the bones (after pulling the meat off of them) to flavor the stock. Meatballs, chicken, vegies…FABULOUS recipe, BEB!!! Thank you!!!

Alicia — February 20, 2016 @ 8:29 pm Reply

Can you use quinoa instead of the pasta? This looks and sounds so so good.

LuckyBread — February 20, 2016 @ 7:31 am Reply

its look very delicious and healthy. Thank you for sharing.

Chris — February 18, 2016 @ 6:32 am Reply

I made this soup last week during the blizzard. It was delicious!

Michelle,
This soup is on my bucket list. I love family recipes and can’t wait to try this one. Pinned.
Annamaria

mary — February 17, 2016 @ 7:27 pm Reply

have made this soup many times! delicious!!!! last time I added a parmesan rind!

mary — February 17, 2016 @ 4:05 pm Reply

This reminds me of my 92 year old Nonna teaching me how to make this soup. She had arthritis in her hands so she was the Meatball Supervisor-she harassed us until they were just the right size! (very tiny)

Becky in Waxahachie — February 17, 2016 @ 3:05 pm Reply

I was so excited to see this recipe but not for the reasons you may think. Not that it doesn’t look really good and I’m going to save it for later. But, when I saw the pictures I recognized the pasta used in the recipe. I have been looking for this pasta for years! And I have lived in two different states during that time but still haven’t come across it. I need it for an old recipe called Frog Eye Salad. Its a fruity salad with a sweet creamy whipped dressing and that pasta makes it look like there are frog eyes in it! Kids love it. Can you tell me where you got your acini di pepi? I live in Texas now and have looked in most major markets. Thanks! Love your blog, recipes and your beautiful family.

Kari — February 17, 2016 @ 2:11 pm Reply

This looks delicious! I could dive right in!
Kari
http://www.sweetteasweetie.com

Julie — February 17, 2016 @ 1:39 pm Reply

When you add the meatballs & then the pasta, do you still leave the heat on low, or do you turn it back up to high to cook those items? Thx! Would love to try this recipe.

Dawn — February 17, 2016 @ 1:30 pm Reply

I love Italian wedding soup and make regularly. This recipe looks awesome! Nothing like a big bowl of hot, hearty comforting soup! YUM!

Lois — February 17, 2016 @ 12:17 pm Reply

My Dad (chef) use to make this – it was my favorite. He did not add chicken to it, he added eggs (like egg drop soup). Yummy

Geni — February 17, 2016 @ 7:44 am Reply

Could this be converted to a Freezer Meal? I guess, mix everything except the pasta and add it after sitting in crock pot for 4 hours on low.

Maria D. — February 17, 2016 @ 7:42 am Reply

I love the look of this soup and I agree that adding shredded chicken would make it more hearty – adding it to my try out list

Jan — February 17, 2016 @ 6:38 am Reply

Recipe looks great, I love soups but why throw away the water you cooked the chicken? Much tastier to use your broth!

Erika — November 18, 2015 @ 12:26 pm Reply

this must be good!!
I only wonder why it’s called Italian Wedding Soup as we don’t have anything like that in Italy… especially for weddings!! :)

maureen — January 27, 2015 @ 10:31 am Reply

would like to know the calories and fat info on this recipe

BarbE — February 18, 2013 @ 4:00 pm Reply

Perfect recipe for a cold windy day. I substituted sweet italian susage for the ground beef & just eliminated the dry basil. Also, my meat mix was pretty wet so I just sprinkled some more parmesan into the mix. Thanks for another yummy recipe!

Cfrosty — September 24, 2012 @ 8:44 pm Reply

Oh my lands, this soup is heavenly. Have tried other recipes and found them to be lacking in flavor so I quit looking for one. Now I can truly quit trying to replicate the one at our wedding reception.

Thank you so much for sharing this recipe.

What a delicious soup!The combination of ingredients – Veggies,Chicken,Garlic,Beef Meatballs,Parmesan Cheese – add to it Spinach – even better!
I am going to note down/bookmark this;Thank you for sharing!:-)

Johanna — November 21, 2011 @ 5:54 pm Reply

Love this soup! Second time I’ve made it now, and it’s so good. I do half italian sausage and half beef though for the meat balls, as I like the taste of the sausage. Thanks for sharing the recipe!!!

I spotted this recipe almost a year ago and made it once during the winter season. It was a hit. So incredibly tasty. I am finally making it again today and wanted to both thank you for such a great website and all the inspiration as well as share that I use the Cooks Illustrated method for making the chicken from their Chicken and Dumplings recipe, which really enhances the broth flavor.

Heather — March 8, 2011 @ 9:00 pm Reply

Thank you so much for this recipe. My whole family enjoyed it. I had to alter it slightly to be gluten free, but it was still wonderful.

Bridget — March 7, 2011 @ 12:16 pm Reply

This was a wonderful recipe! Thanks!

Sam — February 19, 2011 @ 1:50 pm Reply

I would love to make this but I am the only soup eater at my house. Do you know if this freezes well?

I just made this and IT IS SOOOOOOO GOOD!~ Thanks so much for this awesome recipe~

Oh WOW! I can’t wait to try this!!!

laughinglunchlady — February 28, 2010 @ 12:11 am Reply

Soup was delicious! Love it when the temperature is warm. I can taste all of the flavors then. I love making soup! Thank you once again for sharing a good soup recipe. :)

laughinglunchlady — February 27, 2010 @ 5:34 pm Reply

I’m in the process of making this soup and I’m at a stand still b/c I need acini de pepi. thought about using thin egg noodles but just a thought. Can’t do it. Almost messed up the broth. I had three containers of frozen stock. thought it was chicken. It was a pork stock. I was saving to use for a bean soup. Thank *** I’m a taster. I put that back in cotainers with the addition of the veggies. my kids thing the little meatballs are cute and delicious. will let you know the final outcome. Oh yeah, when I go to the store, I’m also picking up the chocolate to make the brownie cookies :)

Sana — August 20, 2009 @ 6:30 am Reply

Hi!! I just finished reading the entire blog (in 3 days hehe) and I loved the recipes and the way you write..got linked to this through Annie’s blog which I also love. Great going!! I am a beginner baker (only plain cakes and an apple pie to my credit) but would love to try all these wonderful things.

Laura — October 19, 2008 @ 12:23 pm Reply

Wanted to let you know that I made a big pot of this soup yesterday and it was delicious! It is some of the best soup I’ve ever had. Seriously! Yum! Thanks so much for sharing the recipe!

Yum! I’m printing this out right now. I’ve been looking for some tasty soup recipes to try. Thank you! : )

Ashleigh — March 27, 2007 @ 7:44 pm Reply

Hey chicka! This is amazing soup! GREAT recipe. Thanks for sharing. My sick hubby says “Thank you” too!

getinmyface — February 11, 2007 @ 7:25 pm Reply

Looks good!

I saw your blog in your siggy on the nest, and I wanted to add you to my friends list on my food blog if that’s ok. :) My food blog is http://getinmyface.blogspot.com

My username on the nest is blondewithabug. :)

Joelen — February 11, 2007 @ 6:14 pm Reply

looks good! :)