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Italian Wedding Soup I

Reviewed: Jan. 8, 2012
This recipe was a really good start, but with some tweaks it made the best soup I've ever had. Instead of hamburger meatballs, I felt sausage would add more flavor so I bought a tray of sausages and removed them from the casing. I then rolled the meat into balls and browned them and patted them dry to remove most of the fat. For stock, if you don't have any homemade I like to used 6 cups of water and two Knorr Homestyle Stock jelly cubes. I then season with onion powder, garlic salt and salt/pepper to taste. Finally, I use frozen spinach instead of escarole, and small bowtie pasta instead of orzo. I cook the pasta before hand so it doesn't soak up all of the stock and add the spinach to the boiling stock to thaw.
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