We are settled back home. Sometimes a big pot of soup on the stove is the perfect transition back into our routine.
This is a loose translation of Ina Garten's italian wedding soup. I use 4 cups of low sodium stock, 1/4 cup of bread crumbs, 3 TBS of Parmesan and omit the Pecorino Romano. I do however use 1.25 lb of ground chicken breast with 1/4lb of spicy chicken sausage. I find that this change makes the recipe more substantial to stand alone for a meal. I also omit the pasta and use really crusty bread to sop up some of the broth. Enjoy!
Hi Liz,
ReplyDeleteI get so hungry reading your blog. I loved the comment your father made about the brussel sprout recipe. We love them in our house but I never buy them fresh. I'm going to try that one.
Also, I didn't realize Ryan could bake!
I have always wanted to make this soup. Now, would be a good time with the cold weather. I am glad you posted it.
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