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Italian ancient grain — nutty, chewy, salads, soups, risotto-style
Tuscan white beans — ribollita, pasta e fagioli, cassoulet
Italian pasta organized by shape — which sauce belongs with which pasta
Classic blend — oregano, basil, thyme, rosemary, marjoram
Italian classic espresso — 58mm portafilter, upgradeable, reliable
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Italian ancient grain — nutty, chewy, salads, soups, risotto-style
Tuscan white beans — ribollita, pasta e fagioli, cassoulet
Italian pasta organized by shape — which sauce belongs with which pasta
Classic blend — oregano, basil, thyme, rosemary, marjoram
Italian classic espresso — 58mm portafilter, upgradeable, reliable
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Combine first 7 ingredients and form into TINY meatballs, about 1/2 inch in diameter. Bring the 6 cups of well-seasoned chicken broth to a slow boil in a 3-qt. Pan. (Can use three 14 oz. cans broth and season with onion powder, garlic powder, celery salt, salt & pepper to taste.) Add meatballs and cook until done. Remove meatballs with slotted spoon. Add the riso (pasta) and cook till almost done, about 5 min. Add the cut up bok choy, escarole, or spinach. If using bok choy, add the cut up white part a couple minutes earlier; then add the cut up green part for just a minute or two until wilted. Add the meatballs back to the soup pot, heat and serve. You can add 1 - 2 Tbsp more of grated cheese to the finished soup. It is the secret to the flavor.