This is just about the same recipe my mom has been using my whole life and was passed down from her mother etc...only thing we do different is use fresh garlic and chicken boullion instead of broth...def gonna try the broth method now, thanks.

Reviewed On: Nov. 17, 2009

I really enjoyed this recipe. I did make changes, as we all do. Used spinach instead of escarole. Added orzo pasta (but tasted before adding and its really fine without). Added 1/2 an onion to the broth. Used fresh herbs instead of dried (i think this gives the 'wow' flavor you need) The egg & parm part was awesome! Also, I have read reviews about cooking the meatballs with the soup and cooking separate...i took advice from another review that stated if you cook the meatballs separate you really take away alot of flavor to the broth, i think she was def right about that...cook them in the broth! I had this soup for dinner last night, lunch today... and planning on eating again tonight for dinner! LOL

Reviewed On: Oct. 8, 2009

I was very concerned about my rice ending up either too dry OR too mushy, so i cooked my rice seperate. I cooked the cut up chicken (seasoned with italian dressing seasoning packet) with 1 can cream of mushroom and 1 can cream of chicken, plus one cup of milk. Added some fresh mushrooms. Also added handful of cheese at the last 15 min of cooking. Poured the mixture over the rice, and it was awesome!

Reviewed On: Apr. 19, 2009