I was on a cooking jag Friday and one of my projects was a meatball soup from Alex Guarnaschelli that I have made a couple of times before. I used some homemade chicken stock, skipped the celery and added mushrooms, but overall stayed pretty true to the recipe. It is such a tasty soup! Sure, I could have made the meatballs a bit smaller, but the flavors are great. Since Jason had made us a lovely loaf of bread, I skipped the called for orzo. I also made a spinach salad, rather than just lazily dumping spinach into the soup.
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