Really wonderful. My husband had three bowls! But I should say, inspired by some of the other tips, I did play with the recipe quite a bit. I have a hard time serving any freshmade soup that hasn't simmered at least a couple of hours. To start, I made the meatballs exactly as directed. And they were wonderful. After I'd rolled the meatballs into marble sized portions and put them back in the refrigerator to chill, I sauteed 2 chopped carrots, 1 chopped zucchini, and half an onion in a lemon/olive oil til all were soft and fragrant. Only then did I add four cans of chicken broth, one can of beef broth, a healthy teaspoon of italian seasoning, and finally chucked in the meatballs. I let it come to a boil, (waiting for the meatballs to rise to the top, the "done" signal) and then turned down to low to simmer for about 2 hours. About 20 minutes before service, I cooked the pasta al dente separately. About five minutes before service, I added the pasta into the simmering broth, as well as the lemon zest and chopped spinach. The spinach didn't wilt overmuch that way, and retained its bright green color. I served this with a loaf of hot bread out of the oven, a baby greens salad with strawberries, red onion and pecans, and a bottle of sauvignon blanc. A genuine hit! Thanks for the great idea!
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Really wonderful. My husband had three bowls! But I should say, inspired by some of the...