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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Soup-Italian Wedding Recipe

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This recipe for Soup-Italian Wedding is from LINDA LOVED TO COOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sweat in 2 T. olive oil over medium heat:
1 yellow onion, diced
1 cup diced celery
1 cup diced carrot
1 cup diced ham
1 T minced garlic
Add and Simmer:
6 cups low-sodium chicken broth
2 tsp dried oregano
1 tsp crushed red pepper flakes
1 bay leaf
Drop In
30 uncooked marble sized meatballs (see my recipe)
Stir In:
1 can (16oz) white beans, drained and rinsed
2 cups whole fresh spinach leaves
Combine; Off Heat, Add:
2 beaten eggs
1/2 cup grated Parmesan cheese
Directions:
Directions:
Sweat veggies, ham and garlic in oil until soft. Add chicken broth, seasonings; simmer 15-20 minutes. Drop meatballs into simmering soup. Cook until they float to the top, 3-4 minutes. Sir in beans, spinach and parsley. Cook til spinach wilts, about 2 minutes. Off heat , stir egg mixture into soup.
Number Of Servings:
Number Of Servings:
12 cups
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This uses about 1/2 the recipe of Best Ever Basic Italian Meatballs (uncooked). My Italian husband is so happy when I make this wonderful soup.

 

 

 

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