Italian Wedding Soup
Show: Everyday Italian
Episode: Viewer Requests
Rate This RecipeRead users' reviews (338)
- Recipe categories: Meat, Pork, Beef, Cheese,
- recipe
- ratings & reviews(338)
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Average Rating:
Total Reviews: 338
Showing 61-70 of 338
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By Norahwynn
Aurora, Co
on June 04, 2011
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Super good! I use spinach in place of the endive, as that's my personal preference. The rest of the recipe I followed exactly! Love this soup!
By heartsapink_7093228
burbank, CA
on April 04, 2011
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My first time making any kind of meatball and using escarole. I wasn't sure how it was going to turn out but I am a fan of Giada & will try any of her recipes. Low and behold, both my children (ages 3 and 1yr devoured it and my Husband said it was delicious.The escarole was good and the meatballs were so juicy and tasty! I added star pasta to it but next time will add a bigger pasta & make a double batch so we can all have leftovers the next day. well done!
By pjdemars
toledo, oh
on March 21, 2011
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Soup was awesome. A little too much onion, may just use the powder next time. Used spinach, that is all that I could find. The egg and cheese mixture ia an absolute must, it add so much flavor to the broth
By frombugnme_9235834
Fort Drum, NY
on February 25, 2011
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I love it!! I have substituted kale and spinach for the endive. Just as great with either!
By nancydomin
on February 15, 2011
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I previously made this soup as directed, and it was wonderful. I'm low-carbing it these days, so made a couple of adjustments. I made sure to squeeze as much liquid out of the meat and grated onion as possible, used a very finely grated parmesan/romano cheese mix, and omitted the bread. The meatball held together nicely and still had a great texture. Also, my grocery store didn't have escarole or endive, so used kale instead. The kale takes longer to cook, so if I have to use it again, it will go into the broth 5 or so minutes before the meatballs.
By sacavera_2_5796740
Long Beach, NY
on January 25, 2011
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This was awesome! Best wedding soup I ever had (and I'm italain. The whole family loved it. I used veal, beef and pork for the meatballs, used escarole instead of endive and added farfalline (baby bowtiesto make it more hearty. Very satisfying, will definitely make this again, and again.
By susancook
on January 23, 2011
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I love this recipe!
By msmushy
on January 13, 2011
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Totally YUM! factor. Add more escarole for it wilts to nothing. Soak break in some chicken broth before use or try bread crumbs.
By areda_5153225
New York, NY
on January 03, 2011
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I have to say that this soup was a hit for my entire family. Definitely not fun rolling all of those mini meatballs, but well worth the effort in the end. I used escarole instead of endive and breadcrumbs instead of white bread - so much easier to mix. I made a small pasta in a separate pot and added it to the soup - make sure you have some extra broth on hand as the pasta soaks up a lot of the broth. Will definitely make this again!
By russgladden
Tucson, AZ
on December 21, 2010
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A delicious soup! Even though I have one complaint about the meatballs it still rates 5 stars because it's so darned tasty. Next time I will use bread crumbs instead of chunks when I make the meatballs because the pieces did not get incorporated completely and made for a strange texture when you bit into it. Also next time, because it's such a chicken-y soup, I might use ground chicken. I took Giada up on the suggestion of escarole (the endive at my market didn't look so hot. It was the first time I've ever cooked escarole and I just love it. I will make it again many times. The leftovers were wonderful too.