I made the NYT's Italian Wedding Soup recipe last night and it was quite easy and good. I used homemade chicken stock which definitely helped with the flavor. I don't know that I would have liked it with store-bought stock. Next time I might add carrot, celery and some garlic.
The meatballs were delicious though. I made a double batch and used some for the soup, some for lunch today with tzatziki, and am using the rest in pasta tonight.
No comments:
Post a Comment