Italian Wedding Soup
A classic Italian wedding soup recipe, with little bits of pasta, shredded chicken, spinach and of course those little meatballs!
This wedding soup recipe is the very first one that I ever posted here on my little corner of the Internet. I grew up eating it at countless restaurants, at home and, of course, at weddings. My mom would make it occasionally, but it wasn’t until two summers ago that I fell in love with it again. I’m usually not one to devour soup during the summer months, but I was going through the first trimester of my pregnancy, and spent many days not very interested in food at all. Every Sunday, my mom would deliver me a fresh pot of homemade wedding soup, and I ate it for nearly every meal throughout the week (with oyster crackers – a must!). It absolutely hit the spot.
A few weeks ago, we were celebrating my father-in-law’s birthday so I asked him what he would like for dinner. Along with meatballs and rigatoni, he requested wedding soup. I hadn’t made it myself in years, so I was excited to have the opportunity to refresh my memory and do this fabulous recipe justice with new photos :)
While the most basic wedding soups include some type of meat, a green vegetable, pasta and clear broth, I’ve always loved how wonderfully hearty my mom’s recipe is.
Not only does she do the standard miniature meatballs, but she adds shredded chicken as well. I think it gives the soup so much more oomph and definitely makes it feel like more of a meal than just a bowl of soup.
When I’m not feeling well, it’s this wedding soup, and not your typical chicken noodle soup, that soothes my soul and makes me feel better.
Between the meatballs, chicken, little bits of pasta, carrots, celery and spinach, it’s extremely healthy, too!
Watch How to Make Italian Wedding Soup:
Italian Wedding Soup
For the Meatballs:
- 1 pound (453.59 g) ground beef
- 1 small onion, grated
- 4 tablespoons grated Parmesan cheese
- 2 tablespoons Italian bread crumbs
- 1½ teaspoons (1.5 teaspoons) dried parsley
- 1 teaspoon dried basil
- 1 teaspoon salt
- 2 egg whites
For the Chicken:
- 1 pound (453.59 g) boneless skinless chicken breasts
For the Soup:
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced small
- 2 carrots, peeled and thinly sliced
- 2 ribs celery, trimmed and thinly sliced
- 1 clove garlic, minced
- 12 cups (2820 ml) chicken broth
- Salt & pepper to taste
- ¾ cup (127.5 g) acini di pepi or other small pasta
- 8 ounces (226.8 g) fresh spinach, chopped
- Combine all ingredients for the meatballs and shape into small (½-inch) balls. Place on a baking sheet, cover with plastic wrap and refrigerate for at least 1 hour.
- Meanwhile, place the chicken breasts in a large stockpot and fill with water until it is covering the chicken by at least one inch. Bring to a boil and cook until the chicken is completely cooked through, about 15 minutes. Turn off the heat and use tongs to remove the chicken to a large plate. Shred the chicken and set aside. Empty water from stockpot.
- Melt butter in the now-empty stockpot over medium heat. Add onion, celery, carrot and garlic, and cook until the vegetables are tender, about 10 minutes.
- Add the chicken broth and bring to a boil. Reduce heat to low, cover and simmer for approximately 30 minutes. Season to taste with salt and pepper.
- Gently add the meatballs to the soup and cook for 7 minutes. Add the pasta and cook for an additional 6 minutes. Add spinach and cook for an additional 3 minutes. Add the shredded chicken. Cover again and allow to simmer for another 30 minutes or so. You can eat as soon as the chicken is re-heated, but allowing it to simmer for a little longer allows all the new flavors to meld together.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on February 11, 2007.
Hi Michelle i need some help to make this wonderful sounding soup… if I may ask you for some help I need to know if the meatballs are made from ground beef or sausage, if you will read my first comment on the French Onion Soup comments you will see all i need help with is a combination for both of these soups.. for the French Onion Soup and the Italian Wedding soup I’m sorry, but at 80 years young I’m doing good to remember anything after 5 minutes lol.. Excuse me for combining the two in one comment, I had no idea I was… I suppose you can tell me what I need to know from my first post if not email me. My first message you will see I combined the two recipes. We enjoyed your Tortilla soup, it is wonderful being from Texas the Tex Mex state it was way more delicious than any Mexican restaurants we have eaten in… What I need help with is for both the French Onion and the Italian wedding soup, which in my other comment i said Cake not soup….BTY i have made your French onion soup not knowing what to substitute i guess it turned out ok my hubby of 57 years loved it… Besides, I”ve made a lot of your recipes that we have enjoyed. Sorry for the confusion you’re about to get into with my mix up!. Hugs again Granny B
we were introdued to this soup in Maine as we were driving to see the changing of the leaves many many years ago but i’ve never found it worth eating in any restraunt (we live in Texas) if we do see it on the meniu i always order it but it aways tastes like the chicken was dipped in water lol… I need help in may ways… i cannot find baguttes, pablano peppers, oryster cracker if i do are they seasoned or plane like the croutons they come in plain and seasoned also, my family wont eat spinach, and how do i season the meatballs plus do i use ground beef or sausage, I told you i was full of help me’ lmbo… Any suggestions you can help me with will certainly be ‘appreciated.. I love your site have made a lot of your awesome receipes the wedding cake which was delish and many more.. Thank you in advance firstname.lastname@example.org .. Big Hug Granny B
I just made this soup today. My mother made this for us all the time. She died two years ago and I never had the recipe and sadly I never made this on my own. My pregnant daughter requested it. Your recipe was the closest one I found to my Sicilian mother’s soup. Thank you so much for helping me to recreate a piece of my past.
You really made me and my family so very happy!
My family and I love this soup!!!!
Was really tasty and easy to make will make again for sure…
Close to grandma’s but you really need homemade chicken broth. I use a whole chicken and make chicken broth and then shred the chicken to use in this soup. I make the little meatballs using less than a teaspoon of the meatball mix for each meatball. I never add the pasta to the soup – in fact I rarely put it in at all – less carbs and, again, Grandma never put it into her soup. We used Escarole, not spinach because spinach has so much less body. Clean the escarole, boil separately till tender, squeeze the water out of it and chop it up and use that in the soup. We don’t put carrots in it but you can for extra color. Thanks for posting this – the added chicken takes it from good to great!
Love this made it many times
I’m currently making this for the second time, it is a perfect recipe! I added italian seasoning to the meatballs, I only had plain breadcrumbs. The first time I skipped the chicken out of laziness and it was still amazing. This time I’m cooking chicken thighs in the instant pot and I will shred and add them in! Thanks for the great recipe! Oh also I’m using orzo since it is the only small pasta in the pantry
My coworker had made this on his day off and brought it in to work for lunch. Hands down on of the best bowls of soup I have ever had, I will be making it my next day off with my fiancé. Can’t wait!
Excellent! Everyone loved it. Really appreciated the clear, concise, step-by-step instructions.
Since i am of italian descent i was told to mix meatballs and roll in a string . When it was where i wanted it to cut to the size i wanted. This seems to work to get the smaller size and is a little faster than individually
Can you freeze the soup once you make it.
Forgot to keep Ave five stars. I’d make it 10 if I could.
I made this recipe and loved it. This will definitely become a winter staple. The only change I made was using ground chicken thigh instead of ground beef for the meat balls. Be prepared to spend time making this soup, but, boy, it’s worth it.
Fantastic! My husband’s great grandmother used to make a soup that he has always referred to as BB Soup. I’ve tried to mimic it on my own with no success. While BB soup did not have the meatballs just shredded chicken, my husband and I agreed they are a wonderful addition. With the first few bites he was taken back to his childhood! 😍 This is definitely being added to my regular recipes! Bravo!
Soup delicious. Only comment I have is that pasta was added too soon. After a 30 minute simmer, pasta was mushy. I used small shells.
Approximately how many cups does this recipe make?
Hi Stefanie, I haven’t measure it out in cups, but guessing around 16-20?
Fantastic recipe! My 11 year old son loves wedding soup, so I made this recipe for his birthday dinner. It was delicious – my in-laws said it was the best wedding soup they’ve ever had. WIN! I used frozen chopped spinach instead of fresh.
Can you use ground turkey for meatballs?
This is the perfect method for the meatballs and pasta to cook slowly. Turned out fabulous!
Are we supposed to cook the acini first or just add it in uncooked? I finally found some in my area!
My go to recipe. I use 3.5 pounds of lean ground beef and 1.5 pounds of pork or chicken sausage to make a couple hundred meatballs. Time consuming, but gives me enough to “food saver” for multiple pots of soup to be made quickly! Thank you so much for sharing and for making me look good!
Came back because I forgot stars….want to leave 10!
I made this soup for the first time a about a month ago and it was a HUGE SUCCESS. My brother and I loved it. It’s become a staple recipe that I make bi-weekly. It’s in our 2 week rotation. I can never find the acini di peppi, so instead I use Ditalini pasta because it’s small. I don’t home make the meatballs because they never stay formed for me and I don’t know what I’m doing wrong so I use store bought ones. The only other difference I do is make my own chicken broth and I add a little bit of Italian seasoning. It is wonderful, hearty and just really great for soul. It’s also great because it’s warm and perfect for those cold nights. We love it!
This soup is wonderful !
I made one small change. I simmered my chicken breasts in chicken stock rather than water. I then double strained & used the stock in addition to the broth (making a total of the required 12 cups).
I hated to loose all of the chicken goodness in the water just to toss out.
This was delicious. I did make a few changes, though. I like a heartier soup with less broth, so I cut the broth by 2 cups, added more veggies, and upped the pasta to 1 cup. My only frustration with soup that has pasta is having the pasta get overcooked as it sits. This makes a ton, so it is impossible to add the pasta while it is cooking but not have leftovers with soggy, overcooked pasta. Wish there was something to do to help this, besides cooking the noodles separate and adding them to each serving. The pasta is so much better cooked in the soup, but only if eaten right away.
What a wonderful recipe! Thank you! It makes a generous pot! Plenty to share.
My family ate it for two days.
The one small change I made was to cook the chicken in stock rather than water. It seemed a shame to loose all that wonderful chicken flavor.
After I set my chicken aside , I then triple strained the cooking broth through a fine sieve and used that for the soup also.
This was really delicious! Loved the meatballs. Very easy but time consuming. Will definitely be making this again.
I made this tonight for dinner, everyone really enjoyed it! They want leftovers for lunch tomorrow.
This is my favorite soup ever. Was excited to try your recipe. It turned out ok. Next time I think I will make the broth from scratch, like I do with all my soups. And just use the chicken from that. The broth gave it a very weird taste. But we ate it anyway. Thanks for the recipe!!
How many calories in a serving?
My husband and myself really liked this a lot. I wish my meatballs were smaller. Maybe a small melon baller? Thanks so much for the great recipe.
Made it since it looked like the soup I am used to ….turned out terrific!!
It is over 90 degrees today and I still want to make this soup. Looks fabulous.
I love Italian Wedding Soup. I’ve never had it with chicken and don’t really think it needs it. But if you must, why not use chicken thighs? They have tons more flavor.
You can use whatever part of the chicken you’d like, my mom always used breast!
Can you use store bought chicken broth? Ever use the water that the chicken breast cooked in as part of the broth?
Hi Karen, Yes I use store-bought broth. I find it more flavorful than the water the chicken was cooked in.
This was ridiculously delicious. Thank you for this amazing recipe.
You’re welcome, Chelsea! I’m so glad you enjoyed it!
This is a WONDERFUL recipe- so many compliments. I did add few more meatballs and little more pasta because we like a hearty soup. Very scrumptious- generally easy. I tripled the recipe and had lots to share and some to freeze for later. Has become my FAVORITE soup recipe to date.
Looking for McAlister’s southwestern chili that they are selling right now. This soup puts an amazing twist on an old classic.
I prefer the meatballs to be lightly sautéed to a light brown color. Do you think that would be ok to do?
Hi Susan, Yes definitely!
What are the calories fat & carbs in this recipe!! LOOKS AMAZING!’
Hi Jami, I don’t have the nutritional values, but there are many websites where you can calculate it for free. I know of MyFitnessPal off the top of my head. Enjoy!
Tasty! I used my own stock made from boiling the leftovers of a roasted chicken (strained after boiling) and used the leftover chicken in place of the chicken in the recipe. (Note to fellow epicurean explorers, please make sure to pull the chicken fat off the top of your home made stock.)
I was thrilled to find your recipe perfectly complemented a specialty pasta I found a while back: “Lavorazione Artigianale rustichella d’abruzzo – Pasta abruzzese di semola di grano duro.” I doubled the amount of pasta to 1.5 cups and there still remained enough broth to maintain the ‘soup.’ We’ll see how it holds up in fridge and freezer. Fingers crossed.
Will definitely be adding this to our regular menu!
Thank you for sharing it!
i printed your soup recipe, 30 pages printed, all i needed was 3. that is a waste of paper and printer.
Hi Barbara, You should definitely use the “print recipe” button, as it provides a printer-friendly version of the recipe that will you usually print on one page (sometimes, for a recipe with long instructions, two pages).
Loved it! So good. Drizzled olive oil over the top and sprinkled parmesan cheese and red pepper flakes to top it off. A favorite soup.
Outstanding Everytime I make it Keep the recipes coming! !!
I have now made this recipe twice. It is SO good. I’ve made wedding soup before from other recipes, but this has everything in it that it should. Pasta, good chicken broth, chicken, spinach and I used veal for the meatballs. There is prep to do but it is not a hard recipe to make. Make it!!!!!!!!!!!!!! Enjoy !!!!!
This soup was so good! I’ve never had Italian wedding soup before, so I don’t really have a basis of comparison, but this soup tasted amazing!
Picture of mine: http://i64.tinypic.com/21ec2dk.jpg
I omitted the chicken (out of laziness, honestly) and the celery.
Thanks so much for the review, Michelle, and for sharing the photo. Your soup looks fantastic!
I bought pre-cooked mini meatballs. Would those work in this recipe? If so can you recommend a cooking time? Can’t wait to try this!
Hi Sharronda, Absolutely! I would just add them at the same time the recipe calls for adding the meatballs and they should be heated through.
I’m a bit confused about when to add the pasta. The recipe indicates to add the pasta, cook for 6 minutes then spinach, cook 3 minutes then add the chicken. Then it says to simmer for 30 minutes with all ingredients. Wouldn’t simmering the pasta for an additional 30 minutes (39 total) make the pasta overdone and mushy? Would it be better to add the pasta after simmering to blend the flavors?
Hi Heather, No, the pasta that’s used is very small and hard to overcook.
O.M.G. Is this gooood! I didn’t add the chicken (didn’t have any), but YUM!! Thanks, can’t wait to make this for guests! :)
I made this soup today for the first time and it was simply wonderful!!! So comforting on a very cold brrrr New England winter Day! Thank you!!!
Do you cook the pasta first?
Nope, it cooks quickly in with the soup!
Amazing! I always try out wedding soup recipes and end up disappointed. I always compare them to a delicious wedding soup we got from a small restarurant in Oakmont (I grew up in Pittsburgh, live in the desert now). My husband requested this go on rotation in our household!
I made this for dinner last night, it was DELICIOUS! So happy we have some left over in the freezer to enjoy over the next few weeks. Will definitely be adding this into the meal rotation. Thanks for sharing!
Just made this today and it was wonderful. A little time consuming to make since you have to make the meatballs and poach the chicken, but totally worth it. I’ll definitely make this one again. Thanks for another great recipe!
I have this on the stove right now! I had ground turkey thawed so I made the meatballs out of that and I just wanted to leave a tip for anyone else using it! It’s a lot smushier than ground beef so I would highly recommend browning the meatballs first. It was a chore rolling them into balls (damp finger tips helps a lot!). I wish I had the patience to have them as small as they are above! Maybe next time haha. BUT having them in the fridge an hour or more firmed them up beautifully. Next time I use turkey I may even make them the night before. I have the chicken and the meatballs in the soup now simmering away and it can stay that way for quite some time just building flavor. And the spinach and pasta can be added before you’re ready to eat. I can’t wait to try this, it looks exactly like the wedding soup my mom makes. From one Pittsburgh girl to another, I love your blog!
I’ve made this soup twice now, and I have to say that it was fabulous both times. The only things I did different from what the recipe calls for, is to use 2 tsp. Italian seasoning in place of the basil and parsley, and I doubled up on everything with the exception of the broth. My family all likes their soups more “hearty” than “soupy”. When served, I topped with grated parmesan and served with a side of fresh bread.
Do you have the nutritional information for this?
Hi Jamie, I do not.
I’m making this recipe for the second time. Loved it the first time and now I’m making it for friends! A hearty soup that’s perfect for a chilly evening. Will serve with garlic bread & salad! Thanks for your wonderful recipes – I really enjoy your blog?
I made this two nights ago and OH MY GOODNESS! AHHHmazing! Thank you so much for this recipe! And thank you so much for sharing it multiple times because I admit, that is what grabbed my attention and made me realize that I really HAD to try this soup. The only problem I ran into was the prep time…those little meatballs took me forever to roll out so my prep time was more like an hour and a half vs the 30 minutes stated in the recipe. And I wasn’t going slow. And I had help from my 10-yr old daughter. So I would advise anyone that makes this to allot a little more prep time. However, with that said, it was TOTALLY worth it! This is now my new favorite soup recipe. It was devoured by everyone in my house and has already been requested again so I will be rolling out some baby meatballs today…this time with the whole family’s help ;-)
This was stunning, although I must admit I cheated with both the chicken and the meatballs! Being time poor as always, I substituted the poached chicken for the shredded breast from a roasted supermarket chicken and since I always keep a batch of homemade pork, veal and ricotta meatballs in the freezer, I thawed a dozen of those and made 4 tiny meatballs out of each regular sized one instead of following the recipe. I used frozen homemade chicken stock (broth) and Risoni pasta and the entire thing was simmering in no time. It was beautiful last night and even better today. My son usually hates soup with ‘lumps’ but he gobbled this up!
I’m making this for dinner tomorrow night. It looks amazing! Do you think pastina would be too small of a pasta to use in this? Also, what’s the significance of only using egg whites in the meatballs? I’ve done it with the whole egg, but not just egg white.
I’m so excited to make this! Thanks!
Hi Kaycee, I think it’s just to keep them on the lean/firm side.
I used pastina and made this last night, turned out great!
I’m thinking about making this for dinner! Looks wonderful. I just wanted to double check, there is no need to pre-cook the meatballs? They are cooked right in the soup broth?
Yes, correct, no need to pre-cook the meatballs. Enjoy!
Hello Michelle, please tell me how many calories in this recipe?
I have no clue, I don’t calculate the calories for recipes.
This Italian Wedding Soup is the best recipe I have made. So tasty and full of veggies. Everyone at my house really enjoyed it. Am making some more as I write this….. yummy! Thank you for sharing this recipe.
12 cups of broth seems like a lot. I just wanted to confirm that was correct!
Hi Jennifer, Yes! This makes a big pot of soup :)
WOW!!! This turned out so good! I think this is now my favorite soup recipe. Everyone that’s had it has raved. Thanks so much for sharing. I love your site. Thank you!!
I made this today. As with all your recipes, it was a big hit. I kept putting off making it, because it seemed like a big project. However, I prepared the meatballs and chicken yesterday. Putting the soup together today was a snap. Thank you for another terrific recipe.
This looks fantastic!!
Just made this tonight — fabulous!! I’ve been buying Italian Wedding Soup at a local Italian deli, won’t be doing that again. Another amazing recipe to add to my collection.
Awesome to hear!!
Okay, I made this over the weekend…no question, this is the best soup that has ever come out of my kitchen. My husband, the ‘occasional’ soup eater, had three bowls!! I can’t believe it’s so simple to make! What have I been waiting for?!?! I make all kinds of complicated stuff, and it doesn’t taste nearly as great as this recipe. Only changes…used Kale instead of spinach…cause that’s what I had…and oven roasted chicken breasts on the bone instead of poaching them. I think it gives them a better taste. I then used the bones (after pulling the meat off of them) to flavor the stock. Meatballs, chicken, vegies…FABULOUS recipe, BEB!!! Thank you!!!
I’m so glad you and your husband enjoyed this! xo
Can you use quinoa instead of the pasta? This looks and sounds so so good.
Hi Alicia, I’ve never tried it, let me know how you like it!
its look very delicious and healthy. Thank you for sharing.
I made this soup last week during the blizzard. It was delicious!
This soup is on my bucket list. I love family recipes and can’t wait to try this one. Pinned.
have made this soup many times! delicious!!!! last time I added a parmesan rind!
This reminds me of my 92 year old Nonna teaching me how to make this soup. She had arthritis in her hands so she was the Meatball Supervisor-she harassed us until they were just the right size! (very tiny)
Aww haha! So much better to have lots of tiny meatballs than just a few larger ones, in my opinion :)
I was so excited to see this recipe but not for the reasons you may think. Not that it doesn’t look really good and I’m going to save it for later. But, when I saw the pictures I recognized the pasta used in the recipe. I have been looking for this pasta for years! And I have lived in two different states during that time but still haven’t come across it. I need it for an old recipe called Frog Eye Salad. Its a fruity salad with a sweet creamy whipped dressing and that pasta makes it look like there are frog eyes in it! Kids love it. Can you tell me where you got your acini di pepi? I live in Texas now and have looked in most major markets. Thanks! Love your blog, recipes and your beautiful family.
This looks delicious! I could dive right in!
When you add the meatballs & then the pasta, do you still leave the heat on low, or do you turn it back up to high to cook those items? Thx! Would love to try this recipe.
Hi Julie, I keep the heat on a low simmer.
I love Italian wedding soup and make regularly. This recipe looks awesome! Nothing like a big bowl of hot, hearty comforting soup! YUM!
My Dad (chef) use to make this – it was my favorite. He did not add chicken to it, he added eggs (like egg drop soup). Yummy
Hi Lois, My grandma often made a simpler version of this with egg as well!
Could this be converted to a Freezer Meal? I guess, mix everything except the pasta and add it after sitting in crock pot for 4 hours on low.
Hi Geni, I don’t see why not!
I love the look of this soup and I agree that adding shredded chicken would make it more hearty – adding it to my try out list
Recipe looks great, I love soups but why throw away the water you cooked the chicken? Much tastier to use your broth!
Hi Jan, They are skinless, boneless chicken breasts and are simmered just long enough for the chicken to be cooked through. The water they are cooked in does not have much flavor – a true homemade stock (simmered for hours with bones and aromatics) or store bought broth/stock is much more flavorful!
this must be good!!
I only wonder why it’s called Italian Wedding Soup as we don’t have anything like that in Italy… especially for weddings!! :)
would like to know the calories and fat info on this recipe
Perfect recipe for a cold windy day. I substituted sweet italian susage for the ground beef & just eliminated the dry basil. Also, my meat mix was pretty wet so I just sprinkled some more parmesan into the mix. Thanks for another yummy recipe!
Oh my lands, this soup is heavenly. Have tried other recipes and found them to be lacking in flavor so I quit looking for one. Now I can truly quit trying to replicate the one at our wedding reception.
Thank you so much for sharing this recipe.
What a delicious soup!The combination of ingredients – Veggies,Chicken,Garlic,Beef Meatballs,Parmesan Cheese – add to it Spinach – even better!
I am going to note down/bookmark this;Thank you for sharing!:-)
Love this soup! Second time I’ve made it now, and it’s so good. I do half italian sausage and half beef though for the meat balls, as I like the taste of the sausage. Thanks for sharing the recipe!!!
I spotted this recipe almost a year ago and made it once during the winter season. It was a hit. So incredibly tasty. I am finally making it again today and wanted to both thank you for such a great website and all the inspiration as well as share that I use the Cooks Illustrated method for making the chicken from their Chicken and Dumplings recipe, which really enhances the broth flavor.
Thank you so much for this recipe. My whole family enjoyed it. I had to alter it slightly to be gluten free, but it was still wonderful.
This was a wonderful recipe! Thanks!
I would love to make this but I am the only soup eater at my house. Do you know if this freezes well?
Yes, it freezes wonderfully, I do that often!
I just made this and IT IS SOOOOOOO GOOD!~ Thanks so much for this awesome recipe~
Oh WOW! I can’t wait to try this!!!
Soup was delicious! Love it when the temperature is warm. I can taste all of the flavors then. I love making soup! Thank you once again for sharing a good soup recipe. :)
I’m in the process of making this soup and I’m at a stand still b/c I need acini de pepi. thought about using thin egg noodles but just a thought. Can’t do it. Almost messed up the broth. I had three containers of frozen stock. thought it was chicken. It was a pork stock. I was saving to use for a bean soup. Thank *** I’m a taster. I put that back in cotainers with the addition of the veggies. my kids thing the little meatballs are cute and delicious. will let you know the final outcome. Oh yeah, when I go to the store, I’m also picking up the chocolate to make the brownie cookies :)
Hi!! I just finished reading the entire blog (in 3 days hehe) and I loved the recipes and the way you write..got linked to this through Annie’s blog which I also love. Great going!! I am a beginner baker (only plain cakes and an apple pie to my credit) but would love to try all these wonderful things.
Wanted to let you know that I made a big pot of this soup yesterday and it was delicious! It is some of the best soup I’ve ever had. Seriously! Yum! Thanks so much for sharing the recipe!
Yum! I’m printing this out right now. I’ve been looking for some tasty soup recipes to try. Thank you! : )
Hey chicka! This is amazing soup! GREAT recipe. Thanks for sharing. My sick hubby says “Thank you” too!
I saw your blog in your siggy on the nest, and I wanted to add you to my friends list on my food blog if that’s ok. :) My food blog is http://getinmyface.blogspot.com
My username on the nest is blondewithabug. :)
looks good! :)
Looks stellar actually! When I was sick, someone brought me soup that looked exactly like this and it was wonderful. I actually think it was party of the healing process. I asked for the recipe though and my friend said no!!!! I was crushed. Didn’t ask again but thanks for sharing this.