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Zuppa Osso Buco Recipe

Zuppa Osso Buco

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (132)

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Average Rating:

Total Reviews: 132

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  • on September 15, 2011

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    I've been making this soup for a few years and made it again tonight as my first soup of the fall season and it did not disappoint. I used ground turkey for the meatballs (my preference, and a 28 oz can of crushed tomatoes (what I had, and it turned out great. This is why I LOVE so many of Rachael's recipes; you can adjust easily to what you like an what you have on hand. Even though I've made it at least a dozen times, it always takes me more than 30 minutes. What I find handy, is to make the soup, up to puting the meatballs and noodles in, ahead of time, including forming the meatballs, and then refridgerate everything. On the night you want to serve them, bring the soup up to a boil, add the meatballs and noodles and you're set; ready in about the time it takes to warm up some nice crusty bread! I often boil the noodles separately so that the leftovers aren't full of overcooked noodles.

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  • on December 19, 2008

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    I love this soup. Easy to make and delicious. Of course, I, like most food lovers, mix up the ingredients. I use a mixture of ground pork and beef for the meatballs and have yet to try the Gremolata, although I am sure i would like it. And I don't like beans so I just leave them out and add more meatballs and more noodles. Gotta have it with crusty bread and somje olive oil and cheese for dipping! great recipe! So happy to hear it freezes well also.... usually none left over... maybe I'll double it next time. Thanks for the comments!

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  • on September 14, 2008

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    I've made this several times. It freezes well. Delicious subtle flavors. If I run out of it in my freezer, I have to make more. Everyone loves it

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  • on February 16, 2008

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    This soup came out SO GOOD! I made the gremolata in my mini chopper so it was really fine (and it also disguised the anchovies from my husband and kids. It gave the soup such a nice background flavor. My dumplings kinda fell apart but it was still great. This one's a keeper!

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  • on January 26, 2008

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    I'm a beginner at cooking...my husband was singing my praises. The store was out of ground veal so I used a meatloaf mix (veal, pork and beef. It tasted delicious and was soooo simple to make! The leftovers the next day were terrific- all the flavors were so pronounced!

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  • on July 24, 2007

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    My 5 year old daughter and I have watched this episode of 30 Minute Meals a million times (I have it saved on the DVR and have been meaning to try it. So when I told her last night that I was making the Oso Buco soup from Rachel Ray she was SO excited and right away started telling me how to make it- too cute! I made it with ground chicken and chicken broth. I did not use the wine or make the gremolata- I used diced tomatoes that had garlic in them to add the garlic flavor. We all LOVED it! It is absolutely delicious! If you prefer a thicker "stoup" you could add more veggies or more beans. This is not supposed to be thick like a stew remember- just a little thicker than a soup. But really we found it wonderful the way it is and will try it with the lemon & parsley next time- and there will definitly be a next time!

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  • on July 17, 2007

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    Follow this recipe just as it is. i froze most of this and was delighted again each time i reheated it.

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  • on July 12, 2007

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    I finally made this tonight. It took me longer than 30 minutes to make but thats ok. I followed the recipe to the T. my boyfriend said he liked it but i didnt like it so much thats why I rated it 3 stars. The meat balls DIDN"T make the soup grease, they actually cooked up real well in the soup.I think I didnt like it because I never used beef or chicken stock before until today and because it seemed that the Italian bread crumbs was over powering the soup. So if I make this meal again I will use regular bread crumbs.

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  • on June 11, 2007

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    The lemon/anchovy garnish makes the dish

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  • on April 29, 2007

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    Great! The first time I went by the recipe and everyone loved it. This time I used breakfast sausage instead of the dumplings and I used more carrots, celery, and diced tomatoes. Yum! This recipe can be switched around in so many ways so you'll never get tired of it.

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