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Average Rating:
Total Reviews: 3
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By KristenE83
North Chelmsfor...
on January 13, 2013
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I happened to catch this episode right before food shopping. Lucky me, because this is a great recipe. I changed a few things but it still came out great. I used bacon instead of pancetta. I used regular Italian breadcrumbs in the little meatballs, because I thought I would make a mess with the bread and milk. I also just used ground Italian sausage instead of ground pork, just made it a little easier for me. This recipe is so easy and delicious, it will probably become a winter staple in my house. Definitely a must try!
By Chef #256124
Boston, MA
on November 14, 2011
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This makes an absolutely awesome soup!! I am asked to make this all the time and it is so filling and delicious. It freezes beautifully so I always have it on hand. Don't forget to shave some parmesian cheese over the top of each serving, get a slice of ciapatta bread and just pig out. I cannot believe that more haven't commented because it is that good. Trust me, you will love this one.
By Miss C8710
Albuquerque, NM
on July 16, 2011
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This makes a light but satisfying soup that freezes well. Love the little meatballs although I always have some trouble distributing bread crumbs after they have been soaked and wrung out - they clump up on me (those instructions aren't limited to Rachel, of course, don't know where I go wrong. I substituted spinach for the escarole since I didn't have it but wish I had gone with something with a bit more bite - next time I'm using chard. Everything went together surprisingly quickly and it was a treat, a couple of weeks later, to take the last package out of the freezer at the end of a long week.