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About the Recipe: This recipe is so simple to make that it makes a perfect quick weekday dinner. The broth is rich with mushroom flavor and blends perfectly with the Italian meatballs that are enriched with some chopped mushrooms. The fresh green spinach and grated Parmesan cheese adds that wonderful Roma touch.
Recipe by: Christina Verrelli, 1st Place Winner,
2010 Kennett Square Mushroom Soup Cook Off It was stated that this was “inspired by my good friend Stacy’s yummy Italian style stuffed mushrooms.”
Cook’s Note: I added “ to taste” comments for salt, black pepper, and thyme. I used dried thyme but fresh can be substituted. Some of my spinach leaves were larger so I cut them into smaller sizes. We served this with a fresh Italian tomato salad and thin crusty crackers. I love the idea that this soup has a rich flavor and doesn’t use cream.