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“My family loves this quick and easy version of Italian wedding soup," says Kimberly Parker of North Olmsted, Ohio. "They ask for it frequently, and my son begs for me to put any leftovers in his lunchbox.”
Nutritional Facts 1-1/3 cups equals 342 calories, 12 g fat (4 g saturated fat), 88 mg cholesterol, 1,131 mg sodium, 38 g carbohydrate, 4 g fiber, 21 g protein.
Originally published as Wedding Soup in Simple & Delicious September/October 2008, p49
Refrigerate Chicken Soup without NoodlesWhen I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
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Reviewed on Oct. 20, 2011 by Harry Schnutz
Too much pasta. I will cut it by 1/2 in the future. I used Turkey for the meatballs and added some parmesan cheese to the menu
Reviewed on Dec. 24, 2009 by ddjoyceann
I made this soup for Christmas Eve. It was delicious, but next time I won't use as much pasta as the recipe calls for. It soaked up all the broth as it sat and turned out to be more like a pasta casserole.
Reviewed on Oct. 13, 2008 by tharman
Great soup. The pasta soaked up more broth than I expected so I added a big can of broth. Leftovers heat up great for lunch too!
Reviewed on Sep. 06, 2008 by Juliadp
Loved this recipe. The print issue shows the wrong picture with this soup -- shown on previous page
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