Italian wedding soup from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

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Notes about this recipe

  • mooo42 on January 24, 2021

    Really tasty. I made the stock with 1 lb chicken feet and doubled amount of meatballs bc meat was frozen in 1 lb bags. Added lemon zest and nutmeg to meatballs and did mix of greens: mustard, kale and spinach from garden. Made A LOT of soup.

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