Date: October 10, 2012
Modifications: Did not add red pepper flakes. Just used one onion, didn’t measure out 3 cups. Probably didn’t have quite 2 cups of mozzarella since we had to borrow it from our neighbor’s but it was still plenty cheesy – I added more parmesan to compensate. I made the noodles separately since I knew we’d have leftovers and I wanted them to stay firm.
Time to table: About an hour in total, 30 minutes of simmer time.
Servings: 6 adult servings
Ben: Like (only at a “like” instead of love due to his hatred for chunks of tomatoes)
Annie: Like (mostly enjoyed the noodles)
Notes: When we first had Luke, our friend Maggie brought us this to enjoy and it was DELICIOUS. I asked her for the recipe and have been waiting for it to get cold so we could have it again! I was sad to not be able to find mafalda noodles, but the ones we had were fine. This is such a tasty soup, even better enjoyed with a take and bake baguette from New French Bakery, thanks to my father-in-law for showing us just how delicious those are – we now have a dozen in our freezer, cut in half and wrapped in foil ready to pop in the oven for a meal for us 🙂