Tonight was my second time making this soup, and I did a couple of things differently than I did before. I followed the suggestions of other chefs to use hot Italian sausage instead of beef, but left out the Parmesan cheese.
I browned the meatballs (on two sides) in the same pot that I made the soup in, but before I added the chicken stock, I poured off all of the fat that had cooked out of the meatballs, but leaving the little brown bits and such in the bottom of the pot.
I also used 8 cups (2, 32 oz boxes) of chicken stock. In bringing the stock to boil I also added a generous pinch of kosher salt (roughly 2 teaspoons). This amount of stock helped to cut the over powering lemony taste.
Like others, I used spinach because I couldn't find escarole anywhere (I haven't a clue what it looks like).
These minor alterations caused for the soup to have a lot more flavor then previously!!! But you be the judge.
Was this review helpful?
1 user found this review helpful
Tonight was my second time making this soup, and I did a couple of things differently than I...