Sunday, March 15, 2015
I adapted this recipe for Italian Wedding Soup from TheKitchn by (1) using store-bought "Italian-style meatballs" from the freezer section, (2) adding a cup of ditalini pasta to the boiling broth and cook for 8 minutes, and (3) using only parmesan cheese instead of the romano. Not having to make your own meatballs really cuts down on the prep time!
This soup came out really nicely. It also defrosts and reheats well. Quite tasty, filling, and easy (if you buy meatballs).
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