Issues → March/April 2007 → Food →
Cooking 101
(page 3 of 5)
Stir in Swiss chard and simmer until tender, about 3 to 5 minutes longer. Season soup to taste with salt and pepper.
Divide mozzarella into six serving bowls and ladle soup into bowls. Garnish with additional Parmesan cheese.
Reviews by Readers
Easy, and so delicious. Even my picky 5-year-old loved the meatballs and penne. – Reviewed by Debra Ehnstrom
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