This soup is so good! |
1 cup yellow onion, diced
1 cup celery, diced
1 cup carrot, diced
1 cup ham, diced
1 T. garlic, minced
Add & simmer:
6 cups low-sodium chicken broth
2 t. dried oregano
2 t. crushed red pepper flakes (I only used 1 t. )
1 bay leaf
Drop in:
30 uncooked marble-size meatballs, recipe below ( I tried this the first time & the meatballs fell apart!! The second time, I did what my DIL did & used a 12 oz. pkg. of turkey meatballs, cut in fourths...much better & easier!!)
Stir in:
1 can white beans, drained & rinsed
2 cups whole spinach leaves
1/2 cup chopped fresh parsley
Combine, off heat, add:
2 eggs, beaten
1/2 cup Parmesan, grated
Sweat veggies, ham & garlic in oil in a stockpot over medium heat until softened.
Add chicken broth & seasonings; simmer 15-20 minutes.
Drop meatballs into simmering soup with a small scoop or a melon baller. Cook until they float to the top, 3-4 minutes. (Or add the pre-cooked cut-up turkey meatballs).
Stir in beans, spinach & parsley. Cook until spinach wilts, about 2 minutes.
Combine eggs & Parmesan with a whisk. Off heat, stir egg mixture into soup.
If you want to try Cuisine's meatball recipe that goes with the soup, here it is:
For the Meatballs—
Stir Together:
1/2 cup unseasoned bread crumbs
1/3 cup Romano or Parmesan cheese, finely grated
1/4 cup whole milk
1/4 cup low-sodium beef broth
1/4 cup chopped fresh parsley
2 eggs, beaten
1 T. dried oregano
1/2 T. garlic, minced
1/2 T. kosher salt
1/2 T. ground black pepper
1 t. dried basil
1/2 t. crushed red pepper flakes
Pinch nutmeg
Add; Shape:
1 lb. ground chuck
I am sharing with:
Seasonal Sundays
Full Plate Thursday
Foodie Friday
This has always been a fav of mine - but I have never had it homemade...how about I just come over and share a bowl with you! I'll bring dessert! HA!
ReplyDeleteYummy! I have a French friend married to an Italian who makes this! I hope your 1012 is off to a great start! Happy Saturday...hugs...Debbie
ReplyDeleteI have not made this, but it sounds good, I love soups!
ReplyDeleteThis looks soooo good for a cold, frosty winter day, Kitty! I look forward to trying this version, as it has ham in it & a few different ingredients than the one I grew up with (we use endive & escarole instead of spinach). (I cut up the meatballs, too) Occasionally, I can find little meatballs in the freezer section of the grocery store...they work well, too.
ReplyDeleteThanks for sharing!
fondly,
Rett
This is such a rich and tasty soup!And looks very comforting too!I love soups and can have a bowl at any time of the day.Thanks so much for sharing dear - its on my to-do list the coming week:)
ReplyDeleteSounds good. Thanks for posting. Pat
ReplyDeleteI just had Italian wedding soup for the first time at a restaurant and thoroughly enjoyed it. Your recipe comes along while I'm still thinking of it. Now, all I need is a cold winter's night!
ReplyDeleteLooks wonderful! Going to make some this week! thanks for sharing,JoAnn
ReplyDeleteKitty, this is my oldest daughters favorite soup. I'm really pleased to see your version and will experiment on her the next time she visits. I hope you have a wonderful day. Blessings...Mary
ReplyDeleteGood Morning Kitty,
ReplyDeleteWhat a wonderful soup, this is a labor of love, maybe that's why it is called a Wedding Soup. It looks delicious and perfect for this icy cold weather that we are having. Thank you so much for sharing on our 1st Anniversary Party for Full Plate Thursday. Have a great week end and come back soon!
Miz Helen