Huge hit at my house, and I agree that its' better the next day. This freezes well, so I'm making a double batch this time.
Carol, my husband and I enjoyed the soup (minus the spinach). Hubby told me if I make this soup again, to leave out the spinach. When making the soup, I only added 1 tablespoon of minced garlic (about 3 large cloves), which I thought was enough garlic, plus I only added 2 teaspoons of the red pepper flakes, which I thought made the soup too hot & spicy, so next time I'm only going to add 1-1/2 teaspoons. I did add 3-(14 oz.) cans of reduced sodium broth (which is equivalent to 3-1/3 cups), plus 8-oz. of the long spaghetti noodles (broken into smaller pieces). I wasn't able to cut through the frozen spinach, so I microwaved it in a 900 watt oven for 7 minutes (along with some water, salt & pepper). I found I didn't need to simmer the soup as long as the recipe stated. I just simmered the soup while cooking the spaghetti, and after adding the cooked spaghetti, just heated the soup through. I found it only took me 1 hr. & 6 mins. to make this soup. Also, when I made the tiny meatballs, I prefered to bake them in a 350 degree oven for 11 minutes. Carol, the next time I make this soup, I'll probably substitute chopped green bell pepper for the spinach. Thanx for sharing this recipe!
This is exactly what i've been looking for....I know it will taste as good as it sounds...Mine is bland..I think it might be the addition of PEPERONI......Thank you sandy
This was excellent soup! I made my own meatballs as directed, but omitted the bell pepper and spaghetti. I used Barilla cheese tortellini, cooked al dente instead. I used a box of Kitchen Basic chicken stock, which amounted to 4 cups. Thank you so much for posting this recipe, it is now a family favorite!
This is a great soup. I used frozen meatballs and substituted pasta shells for the spaghetti. The flavors meld together very well and it smells great while it is cooking. It gets even better the next day. Thanks for sharing this.