I made this recipe yesterday and it was AMAZING!!! My fussy 11 year-old couldn't get enough. At the direction of my niece, who is an amazing cook, I stirred a few raw eggs with parmesan cheese at the end. This was the perfect finishing touch. I also used orzo, but I would recommend that you keep it separate from the broth until right before you are ready to serve. Otherwise, the pasta will absorb too much of the broth and get really big. Next time I would like to try using ground turkey (instead of beef), rice, and low-sodium chicken bouillon. I will definitely be making this again in the future!
Easy to make and absolutely delicious. My 85-yr-old mother loved it - "this is a real delicacy," she said, and my somewhat finicky 11-yr-old daughter gave it a "hashtag delicious" so you know that's awesome. Perfect for a cold, windy evening.
Just made this with the suggestions of Christina1 with fresh herbs in the meatballs, frying the meatballs first and adding (in my case, pureed fresh) tomatoes. I also used lemon in the meatballs and in the broth, gave a nice lift to the flavor. Definitely a keeper!
Wonderful soup! Just substituted turkey sausage for the beef, and added some basil and more garlic. The turkey sausage gave the soup more flavor and added a little spice. Quick, easy, tasty soup.
Very impressed! The soup was very easy to make and just plain delicious. My husband and I ate the entire pot. The only change I made to this recipe was I browned my meatballs first with just a little olive oil in a skillet before adding them to the stock mixture. This soup was so good I'm planning on fixing it again next week. As a side note, an Italian friend of mine said her mother used to make this this soup during the depression era. It was called "depression soup" because it didn't cost much to make with the few ingredients, and it would feed a lot of people...
This recipe is very delicious and adding tomatoes and celery makes this soup even yummier. Thank you!!!
Very easy to make but very BLAND
The look of it is not good for me.
First thing that came to my mind was that the prep time CANNOT be five minutes. Takes more than five minutes to just make the meatballs. <br/>Second thing that came to mind is that after such a short cooking time, the meatballs must still be a little raw. <br/>Now I see that most "chefs" have browned the meatballs first. Good idea. But adds more time to the prep time.<br/>Please correct your details for this recipe as to "prep time" and total cooking time.