Comments on: Rachael Ray’s Double Chicken Dumpling Soup

By: Erin

Erin — Wed, 21 Feb 2007 01:14:37 +0000

Kim – You add the gnocchi directly to the broth. Definitely give it a try, it’s a tasty recipe.

By: Kim

Kim — Tue, 20 Feb 2007 18:55:46 +0000

On the gnocchi, do you add this directly to the broth or do you mix some in the the meatballs?

By: Rachel

Rachel — Wed, 14 Feb 2007 03:27:08 +0000

I know what you’re saying about the term STOUP. But they always turn out so well! I’ve made a few from the Every Day with Rachael Ray magazine and have been happy each time.

By: Erin

Erin — Thu, 08 Feb 2007 02:21:59 +0000

Anna – Yes indeed, it is a soup/stew. i think Rachael says a “stoup” is in between the two. Personally I feel that it’s a repulsive term to use when refering to food.

By: Anna

Anna — Wed, 07 Feb 2007 21:25:18 +0000

I don’t understand this word “stoup,” is it stew + soup? Is it in the dictionary? Please advise.

By: DaReaVeRoFBiTs

DaReaVeRoFBiTs — Mon, 05 Feb 2007 20:29:08 +0000

Why can I not have a girl friend that will cook great food like this for me? Guess I will have to try this one for myself.

By: Freya

Freya — Mon, 05 Feb 2007 08:11:16 +0000

You have inspired me to make meatballs for supper tonight! My husbands favourite! Yours look delicious (as does the rest of the blog)!

By: RobynT

RobynT — Sat, 03 Feb 2007 00:13:30 +0000

This one is on my list. I’m really into Rachael Ray’s stoups. And I don’t mind the word since my aunty has used it for like 20+ years. I make Rachael Ray’s spaghetti and meatball stoup all the time.

Oh yeah and i think ground meat totally doesn’t seem like meat. You can’t feel like tendons and stuff you know? There are no bones or whatever to make you recognize that i’s flesh. This is why I like ground meat.