Well, I’m not a big Rachel Ray fan but I have to say this was a very satisfying recipe. Ken and I both enjoyed it, very much.
First off, she calls it “stoup” (a blend of soup and stew) but I can hardly bare to type the word. It turned out to be soup, here.
Here’s the link to her original recipe from the food network site:
http://www.foodnetwork.com/recipes/rachael-ray/zuppa-osso-buco-recipe/index.html
I made a few changes. Ken will not eat veal so I used half ground turkey breast and half ground pork for the little meatballs. They were really tasty, not too heavy or greasy and the nutmeg was a nice touch. I used the full half teaspoon of freshly ground nutmeg. I used all chicken broth; I had some homemade in my freezer.
And I used bow ties/farfalle instead of egg noodles–cooked them separately and added them to each bowl.
One last change, another bow to Ken’s culinary idiosynchrasies, no anchovies in the gremolata. It was still a flavor boost with the garlic and lemon zest.

Perfect Sunday, one-dish supper, following the great Olympic Hockey show down. Congratulations to my Canadian friends!