Cook Time: 15 minutes
Make Again: Yes
Cook's Illustrated (March 2012)
America's Test Kitchen TV (Season 14)
I prepped the soup in the morning and then cooked it at night with the pasta. This worked out great. I don't mind an hour of prep if I can do it earlier in the day.
The soup tasted really good. The broth was unique and flavorful. It should be since it had a lot of ingredients (fennel, ground dried mushrooms, pork, beef, and more).
The only negative to the soup is that I didn't think it was very appealing looking with the meatballs appearing a little gray to me. But that isn't something that will keep me from making this soup.