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Party Italian Wedding Soup

Reviewed: Mar. 22, 2005
I have made this recipe many times and it is one of my favorites! Over time I have made the following changes: I begin by sauteing my carrot, onion, and celery until veggies are tender and onion opaque, I add at least 64 oz broth swanson reduced sodium, no MSG), I get that up to a rolling boil then add my meatballs gently. Do not stir for several minutes and let them cook before turning down to a simmer. On the meatballs, I use only 1/2 lb ground meat, less breadcrumb, about 1/3 cup, and add parmesean cheese and finely chopped basil with the egg. I usually skip the chicken, and use the acini de pepe pasta. The spinich makes this thick and delicious. Add plenty of pepper. Wonderful! Thanks, Chuck.
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Stuffed Pepperoncini

Reviewed: Mar. 21, 2005
We had an Italian themed dinner party, this was a delicious, fun recipe to make. I used the left-over filling as a dip with carrots and crackers, it's great on it's own. Beware, this is not for the faint of heart, these have some heat. I recommend wearing gloves while working with the peppers. Mince bacon and red pepper very finely, and cut a small hole in the plastic bag for better control while stuffing. Unlike other reviewers, I did not find the process messy, but it is time consuming to make.
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2 users found this review helpful

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