I made a few changes to this recipe:
- Reduce pasta to 1/2 cup (You can use orzo, small shells, ditalini, orecchiette...)
- Brown meatballs in a little olive oil and drain before adding to soup. (Gives meatballs better color and flavor, and makes soup less greasy!)
- I increased carrots to 1/2 cup, and sauteed with 1/2 cup onion in a little olive oil to start. I always saute vegetables in soup pot first, before adding broth. (Again, better flavor.)
- I use spinach or escarole; both are yummy!
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