Comments on: Meatball Soup for the Soul

By: Dan Shaw

Dan Shaw — Mon, 25 Jan 2010 22:06:38 +0000

I am happy to report the wedding soup freezes and reheats beautifully! Such happiness!

By: monika

monika — Sat, 09 Jan 2010 23:00:58 +0000

I’ve made this before! (well, Martha’s recipe) Thanks for reminding me to make it!

Can only find escarole in France (not sure if they have it in the French supermarket, but they do have it in the Saturday market); that is the only tricky bit.

One version I had of this soup added orzo.

By: Dan Shaw

Dan Shaw — Fri, 08 Jan 2010 20:35:48 +0000

Now I see why it is called Wedding Soup–the recipe makes enough to feed a bridal party. It’s Day 4 and I still cannot see the bottom of the pot. I will probably make it again next week, but with grass-fed beef instead of the turkey.

By: Dan Shaw

Dan Shaw — Wed, 06 Jan 2010 13:44:15 +0000

OMG. The meatballs by themselves are addictive, and the soup is really the perfect one-bowl meal on a cold night. It feels so healthy with all the greens and tomatoes and yet is is SO tasty. You never let me down Paige.

By: Laurie@MyDomicile style

Laurie@MyDomicile style — Sun, 03 Jan 2010 05:02:20 +0000

We love soup and this sounds delicious. I can’t wait to make a big pot!

By: Deborah

Deborah — Fri, 01 Jan 2010 14:19:46 +0000

My dad, 100% Sicilian, used to make this soup. My Northern Italian maternal grandmother, would have nothing to do with such “low class” Sicilian dining. Each time it was a little different, depending on available left-overs for stock. However, he did not precook meatballs in oven, he dropped the raw marble size meatballs into the boiling broth and cooked them well done.

By: Paige

Paige — Thu, 31 Dec 2009 16:22:56 +0000

Welcome back, Roadchick! Do you have a fave soup recipe you are willing to share on TSP? We’d love to know what’s cooking in YOUR soup pot this winter…

By: Roadchick

Roadchick — Thu, 31 Dec 2009 16:07:27 +0000

That sounds delicious and I’ll have to try it. Fortunately, the Roadie household is big on soup for dinner and I usually make an enormous vat at least once a week.