I like this soup. I’ve tried several pre-made soups that were not worth comment (crab & corn, clam chowder, vegetable barley), but the Italian Wedding soup hit all the right notes for my pallet. I found the broth sufficiently chicken-y (rather than watery) and found the meatballs to be delightful.

I do prefer more vegetables in my soup, but adding extra spinach didn’t improve it much for me. I did find that tossing in some leftover brussel sprouts that I’d tossed in olive oil and italian seasoning then roasted with and romano cheese – well, that took the soup from a comforting liquid to a transformed and wondrous almost-stew.

On their own, leftover brussel sprouts get mushy and I don’t have much use for them, but mushy works in soup! The sprouts’ bitterness became a delightful contrast to the broth and the spices all mixed together well.

Again, the Italian Wedding Soup is very nice by itself. I merely wanted to let the interested know how a random addition improved it for me. Your tastes may not agree with mine.