Talk about a marriage of flavor! This was wonderful. I made about 3 gallons (quadrupled the recipe) for some veterans and was really disappointed that I didn't have even a spoonful to bring home, but they sure were smiling. I only made a couple of modifications. First, I used 3/4 beef, and 1/4 ground pork for the meatballs. I made the meatballs ahead, (large marble size) and browned them in the oven at 350 for 20 minutes. Then, instead of using fresh spinach which was just too darned expensive, I used well drained frozen chopped spinach, and added diced celery, then some diced cooked chicken. Believe me, no one complained. Also, intead of shell pasta, I used the smallest I could get as it is more for show instead of flavor anyway. And, because I was serving so many, I just added the parmesan cheese right into the broth. OH! One thing..if you do go beyond doubling this recipe, cut way back on the eggs. You will use more meat, but won't need as many eggs. Okay...I'm done now.
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