to clarify the directions...I pinch the sauages to form "small meatballs" and dropp them in the oil, cook till no longer pink... I also add some sort of small pasta. either tublini whatever is in the cabinet. I have made this a TON of times, its a quicker way to make escarole soup the "cheater" version...LOL hope you enjoy as my family did.... :o)

I was looking for something other than steak, pork and chicken. This caught my eye. At first I was a little worried, but it turned out pretty good. The only problem was that the cabbage cooked down so much that there was hardly any cabbage. It looked like just potatos and ham. Next time I would use a little bigger head. other than that, it's perfect. Thanks for sharing. :o)~

OMG THIS IS AWESOME. TOTALLY TASTES LIKE THE REAL THING, NOT TO SAY THIS ISN'T THE REAL THING. BUT ITS ROCKS. NO MORE DOING IT THE LONG AND HARD WAY. I ALWAYS ADD MORE RICE AND I USE A MED. HEAD OF CABBAGE NO MATTER HOW MUCH IT WEIGHS. BE WARNED THAT IT MAKES A TON!!!!THANKS FOR THE POST.

THIS IS A GOOD STANDARD CHICKEN CAICCIATORE. I CUT MY CHICKEN BREASTS UP INTO BITE SIZE PIECES, COVERED WITH FLOUR, BROWNED IN SOME OLIVE OIL, REMOVED FROM PAN AND THEN COOKED THE PEPPERS AND MUSHROOMS NO ONIONS (HUBBIE DOENS'T LIKE THEM) :( WHEN THOSE WERE COOKED ADDED BACK THE CHICKEN AND A CAN OF HUNTS TOMATO SAUCE AND A COUPLE OF GOOD DASHES OF ITALIAN SEASONING. SIMMERED FOR ABOUT 1/2 HOUR. YUMMIE. SERVED WITH ZITI. HUBBIE SAID IT WAS "AWESOME" THANKS FOR THE POST.

OMG can you say yummie, this is awesome, I did some changes, I didn't use wine, as my husband doesn't like things cooked in wine, read other reviews and used chicken broth and heavy cream, the sauce was awesome, served over rice. Hubby said "this is a keeper" I will be making this again. thank you.

I was a little nervous when I was mixing the soups, told hubby what was in it and he gave me the "eww" look but who would of thought that cream of chicken and cream of mushroom would make swedish meatballs. My husband said that he would rate this 4 stars, as he was reaching for more...:o)~ thanks for sharing

I made this this weekend, my husband said I would give it 7 stars, he devoured it, had seconds. i used 3 cans of cream of chicken, dumplings came out AWESOME!!! thank you for sharing.....

OK this is like the 10th time I have made these. The first time I made them they were AWESOME, so tender and juicy they fell off the bone, every other time I made them they didn't turn out tender like they did the 1st time. This is what i learned, DON"T use wicked thick pork chops, I used center pork chops w/bone. I used chops about 1inch thick, Make sure your oil and pan are hot before you add them. brown them well on both sides. I always double the soup, It gives you tons of sauce, but more the better. I also sauteed some fresh sliced mushrooms in the pan I fried the pork chops in then i added to the soup. The most important part of this is NOT to use wicked thick pork chops, they wont come out as tender as they should. I made this last night just like i said and again my husband said they were the best pork chops he has had. hope these tips help. this is definetly a keeper. thanks again dawn

This recipe is my grandmothers french cherry pie, I make this on holdiay's and everyone who tastes it LOVES it and wants the recipe, i use the Comstock cherries, It tastes like a lighter version of cheese cake. pure heaven!!!

I have made this like a bunch of times, but i do it a little different. I cook sausages (remove the casings) crumble till no longer pink, then I add a whole can of HUNTS TOMATO SAUCE, then I add a whole container of heavy cream with a little corn starch mixed in to thicken it just a bit, serve with any kind of pasta you like, I usually cook mini penne. Made it like that last night again and hubby said it was A+++. Thanks again Linda :o)~