love love love this recipe!! a big hit

I’m so glad you enjoyed it and made it your own!

This soup is absolutely delicious! I sautéed the meatballs in a dutch oven and returned them to the pot later on after the veggies were done. I used spices I had on hand in addition to the italian seasoning. I also added one small zucchini I had on hand. This soup was a winner!

I am also a soup addict. Or rather, a very good maker of soups. (Or so I’ve been told by family and friends.) I first began making soups as a way to stretch the food dollar and have mastered many recipes over the years. But for some reason, I’ve never gotten around to making Italian Wedding Soup, despite the fact it’s one of my favorites when eating out. So when I did a Google search for a good recipe, I searched by image and chose this one because it looked the most broth-y to me, and I do so love the broth. To me, the stock, or the broth, is key to a great soup and this recipe fits the bill. I love the way you get just a hint of the wine. I also endorse using both the broth and better-than-bouillon. I used straight pork country sausage because that’s what I had in the freezer. I used meatball method #2: sauteed the meatballs right in the soup pot, (which for me is a big old dutch oven), took them out and set them on a paper towel until ready to return. I love the way the veggies took on the subtle meatball flavor from sauteeing them in the same pot. I didn’t have any leek, but I don’t think anyone would notice. The only other variation I made was to add two more cups of broth, because, like I said, I like it broth-y. In the future when I make chicken stock, I will reserve for this recipe rather than using boxed, as I did this time. Still, whether you follow to the letter or make adjustments– this is a Five Star Recipe to be returned to again and again. Thank you so much!

Amazing soup recipe, definitely making again.

This soup was amazing! I used turkey sausage for the meatballs and baked them in the oven. So good and the kiddos loved it!