First time review, long time lurker. The soup is a hit here. Changes that worked for us: I used more cheese (about 1/4 cup), and fresh basil (about 3 TBSP). I cooked the orzo seperately, cooled it al dente, tossed it with about a tsp of olive oil, and add it to the individual bowls before pouring soup. I browned the meatballs seperately, and then placed then in paper towels to soak up oil. The store didnt have escarole, so the clerk pointed me to swiss chard. It was a perfect substitute. The most important part, i think, is to cook the pasta seperately. I tried a chicken soup recipe last month, and was really sad at how mushy the noodles got for repeated eatings. Keeping the orzo seperate here really made them stay in shape. No clumping, either, with the oil applied after cooking. this one's a keeper!
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