This one gets 4 stars with my alterations based on other reviews. We really loved the final result! Some people baked their meatballs before adding to the broth, however I agree that the juices from the meat cooking in the broth really adds to the flavor of the overall soup - besides, it's extra lean so the fat content is greatly reduced. My meatballs were 1/2" round, and it made about 40. Changes made were: Add 1/4 tsp red pepper flakes to the meatball mix; before adding broth to the pot, saute 1 chopped leek, 2 chopped ribs of celery, 1 chopped zucchini, and 2 chopped carrots in butter/oil; after the veggies have softened, add a couple minced cloves of garlic, cooking until fragrant, then add 8 cups of broth; when the soup is almost done, add 2 teaspoons of poultry seasoning and salt & pepper to taste; stack a small pile of baby spinach leaves and chop into thin strips, place strips in the bottom of each bowl and ladle the soup over (this will prevent the spinach from wilting too much in the overall batch).
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