I made the Wedding Soup from the King Arthur Flour website this week and ran into some trouble. It "suggests" that you have at least a 6 quart pot for the recipe, and my largest is just barely 3 quarts, so I planned to half the recipe. Unfortunately, I only remembered that I was making less soup when I didn't need to remember, and I forgot when remembrance would have come in handy – when I was actually making the soup. At that point, I forgot.
So, I had a pot full of cooked onions, carrots, seasonings, etc. and had already begun to pour in the chicken stock before I realized my mistake. I didn’t have enough room for the rest of the chicken stock, never mind the spinach, meatballs and orzo that would go in last. I couldn't divide as it was too late...
Do you know how hard it is to make one soup in four containers! It was a hot kitchen, but I had to stand by and watch very carefully. There wasn’t much room at the top of each pot, so they would boil over quickly.
It is a good thing that exact measurements weren't required. Each soup came out with a slightly different taste, and they also had varying thicknesses. One was soupy, one was stew like, and another was more like a regular pasta dish. I ended up dishing up our dinner bowls from two separate pots!