Sunday, November 23, 2014

Wedding Soup

Prep Time: 60 minutes
Cook Time: 15 minutes

Grade: A

Make Again: Yes

Recipe Sources:
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.

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