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Italian Wedding Soup

January/February 2013

Your rating: None Average: 4 (74 votes)

This Italian Wedding Soup recipe is Italian comfort food at its best, and this easy soup recipe lends itself to countless variations. Substitute spinach, chicory, chard or any other leafy green for the escarole or kale, and any leftover cooked (or canned) beans for the white beans in this healthy Italian wedding soup recipe.


Italian Wedding Soup

9 Reviews for Italian Wedding Soup

02/06/2013
Anonymous
Yummy

I saw this in a recent issue of the magazine and decided to try it. I'm so glad that I did. I used kale instead of the escarole because that was what they had at the market. Like another reviewer, I liked having the beans rather than the noodles. It seems healthier that way. It wasn't too salty like some other soups I've had recently. Don't leave out the fennel seeds. They are the key to those meatballs. I liked it so much, I actually had leftovers for breakfast this morning!

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Anonymous wrote 13 weeks 3 days ago

now you made me just have to

now you made me just have to make this lol...when you have leftover soup for breakfast than i know it is going to be worth it lol..thanks for your review!!

01/22/2013
Anonymous

This was a nice twist on the classic Italian wedding soup with beans instead of pasta. It made for a heartier bowl of soup and I enjoyed both cabbage and a dark green in the soup. My changes were using some homemade turkey meatballs that I already had frozen (with half ground turkey and half hot Italian turkey sausage) and finishing the soup off with a bit of lemon and fresh dill for an extra "pop."

Comments
01/14/2013
Anonymous
Really good and Tasty!!!

Added one more cup of broth...

Healty! My family loved it!
Comments
01/06/2013
Anonymous

This soup is soooo good!! I ,like a lot of other people these days am trying to eat healthier. When I saw this recipe in the Feb. 2013 issue of my Eating Well magazine, I just had to try it. It is so worth it! I immediately froze a container since the recipe said that it would only keep for 3 days in the refrigerator or 6 months in the freezer. I will definitely be making this again! Thanks, Eating Well!!

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Anonymous wrote 1 year 44 weeks ago

This soup was awesome. Both

This soup was awesome. Both my husband and son-in-law loved it. That is saying a lot because they both think they don't like cooked cabbage or kale.

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