The original recipe is a very nice base, but I found it just slightly bland so I made some additions. First of all, I made a double-batch because I had a whole pound of beef to use. I also used spinach for the escarole, and used a whole 9oz package instead of just 4 cups; I added it whole rather than slicing it. I added 1/2 tsp of granulated garlic to the meatball mixture. I also made some additions to the broth: I first lightly sauteed 1/2 a white onion, thinly sliced, and 4 cloves of minced garlic in 1/4 cup white wine and 1/2 tbsp olive oil, and added 1/2 tsp dried parsley, 1/2 tsp dried basil, 1/4 tsp black pepper and 2 bay leaves to the broth itself. The smell of the herbs and the lemon is just beautiful on the stove. I will definitely make this again.
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The original recipe is a very nice base, but I found it just slightly bland so I made some...