Albuquerque, New Mexico
Member since Jun 2005
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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"
"I love this recipe and it's become one of my favorites - and being introduced to instant polenta was a great bonus. I found the flavors complex and balenced, with the touch of honey countering the heat from the peppers and the ground pork adding a richness to the conventional ground beef. It gets better with age and freezes beautifully. I live "