I am so glad that I found this recipe! I made the soup last night for dinner and am counting down until it is lunch time so I can devour the leftovers. For the meatballs, I couldn't find 1/4 pound of sausage and didn't want leftovers so I used a meatloaf mix of meat that was 1 1/4 pounds. I replaced the basil with cilantro. For the broth, I saw the author's comment about using GREEN salsa and it was a key ingredient....excellent addition to it. For the veggies, I sauteed onion, celery, and carrot before adding the broth. I cooked the rice separately and I am glad I read the other reviews that suggested I do so. I added fresh spinach and chopped cilantro to the soup about ten minutes before serving. Thanks so much for the recipe!

Reviewed On: Nov. 23, 2009

If you are like me, you might sometimes take a pass on recipes with a few number of reviews, feeling that there is strength in numbers. This is the recipe that should make you change your mind! It is an easy cacciatore recipe that saves you the work and effort of browning the chicken and you don't lose an iota of flavor. I stayed closed to the recipe but added one red pepper as well as a package of sliced mushrooms. I am told that isn't traditional but something called hunter's stew should have mushrooms....very earthy ;-) I added six cloves of fresh garlic and omitted the garlic salt. I used fire roasted diced tomatoes and they really added a depth of flavor. Because I added veggies, I also added a 14.5oz can of fire roasted crushed tomatoes and the sauce simmered itself to a really thick state. I didn't have to add flour. Just threw the tomatoes in with their juices from the beginning. In fact, the leftovers will probably need another can of tomatoes to get some sauciness back. I did as the writer said and left the skin on the chicken which was a bit problematic as the chicken cooks until is falls off the bone so I had to chase out skin bits throughout the sauce. I used 2 breasts and a package of thighs. Next time, I will remove the skin. Excellent recipe... served over egg noodles. So good that I hid the leftovers in the back of the fridge where hubby might not find them!

Reviewed On: Nov. 2, 2009

This was really good but I did change it up. I got the idea from another cauliflower soup recipe on this site. I sauteed the onion in butter, a teaspoon of tarragon, and 3/4 teaspoon of thyme. I then followed the recipe to make the broth. I tossed the cauliflower with oil, salt, and pepper, and added 4 garlic cloves in their skins. When the cauliflower was done, I smashed the garlic cloves out of their skins and added them to the soup. I used some 2% milk instead of cream. Definitely add the sherry. A perfect finish. I topped each bowl with freshly grated parmesan cheese. Really good!

Reviewed On: Aug. 31, 2009