Italian Wedding Soup

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the best wedding soup recipe, hands down. the chicken sausage/ground chicken mixture makes really flavorful meatballs. don't skip these and use beef... i've tried it and it over powers the delicate flavor of the soup.
also - use home stock from ina's recipe. it's really worth the extra effort.

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My family says this is one of the best soups they have ever had. It was so good! I used the tiny "star" pasta and it added a fun element. I agree about the dill - it was definitely needed. It was just as good, if not better, the next day.

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This is our go-to chicken noodle soup. This soup is rated a 10+ in my house. I substitute Fregola Sarda pasta because it's a nutty little pasta, and it stays chewy and firmer in the soup than the tubetini pasta. The meatballs are amazing and so easy because they just go in the oven to bake. Really everything in this soup pairs together so perfectly. The dill really adds that extra touch to the soup, so please don't go by all of the other reviews and give it a try. My kids ages 8 and 12 love this soup with the dill! BTW, I don't make this with homemade chicken stock. I use this great organic one from Whole foods and this soup tastes amazing. So don't feel like you have to use the homemade stuff.

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This is a wonderful soup recipe. There are two primary factors responsible for the soup's deliciousness: Ina's chicken stock and the chicken meatballs. I highly recommend making the stock--it's worth the effort--and taking care to not over bake the meatballs. Also, I found two steps that boost the soup's final flavor. First, I added 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon oregano to the mirepoix (onion, celery, carrot mixture as it sautéd. Last, I increased the wine to a full cup.

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The soup was fantastic. I made 93%/7% fat turkey meatballs 3/4" in size and they were perfect. I omitted dill because I didn't have any.

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We love this soup in our home! I use ground turkey and sausage instead of chicken, because that's what I have here (I'm in a small town on a military base. Everything else I follow exactly EXCEPT the pasta... it is too much. I use half the amount she calls for, and the only small pasta I can easily find is orzo. I probably added between 1/3 and 1/2 cups of dried orzo and it was just the right amount. Any more than that makes it less like a soup and more like a really wet casserole.

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Very tasty. I was leery of using ground chicken & chicken sausage. But it was excellent. After I took the chicken sausage out of the casing ( it was a garlic & herb flavor I put it in the food processor to make it the same consistency as the ground chicken. I would also next time keep the pasta SEPARATE! The broth soaked into pasta too much. Another Ina hit!

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I used my own meatball recipe and corn based pasta because my partner has a gluten allergy and it was delicious. Thanks Ina and food network!

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I followed the instructions exactly and really loved the soup. Next time I would add less pasta and cook it separately because we had a lot of left overs and there was so much pasta in it, it didn't stay well. Overall it was delish!

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This is a great recipe. I made a few little changes based on what I had in my kitchen and what I could find in the store. I used boxed stock, I used dried Italian bread crumbs in the meatballs. I could not find chicken sausage so I added some fennel seed and some ground sage to the chicken and that added the extra flavor that was missing, plus it was probably a little more healthy. I would make the meatballs a little bit smaller so they fit on the spoon with other ingredients. Also, I would rough chop the spinach before adding it again just so that it is easier to eat. The flavor of the soup was amazing and it was quick to pull together because I had made the meatballs over the weekend and refrigerated them. I put them in the soup while the pasta was cooking so that they would have plenty of time to warm through.
I will make this again!