~It’s all about imported cheese. And you can use so many different kinds… in this recipe I suggest the classic Parmesan and or Romano…but there’s also Asiago, Kasseri, Aged Provolone, Formaggio & hundreds of other Italian cheeses. DO NOT tarnish or insult my recipe by using cheap, nasty-ass, dehydrated grated topping!
~For moist meatballs, add a dash of milk. I do not add milk when making this soup because they are cooked in the broth, but just saying…milk = moist meatballs.
~You can use dried herbs instead of fresh, but I must say- fresh is just a thousand times better. Fresh herbs tend to be subtle, delicate & have a magical way of pulling flavors together perfectly. Establish yourself a little herb garden….there is nothing like fresh herbs at your fingertips. You don’t have to worry about herbs going bad or the supermarket not having what you want…they’ll just sit there, growing & smiling at you, waiting for you to need a snip or two.