Thursday, September 30, 2010

Italian Wedding Soup

Italian Wedding Soup
(from "Desperation Dinners" newspaper column)
Amy Stephenson made this for the Women's Broadcast! It was delish!

10 oz. package frozen spinach
1 t. olive oil
1 medium onion, chopped (3/4 c.)
2 stalks celery, chopped (3/4 c.)
3/4 c. chopped baby carrots
1 t. bottled minced garlic
1 t. Italian seasoning blend
2 c. water
2 14 oz. cans chicken broth
1 lb. frozen Italian style meatballs (1/2 oz. size)
1 15 oz. can cannellini beans (white kidney beans)
3 T. Parmesan cheese
1/4 t. pepper
1/4 t. salt
1 large egg

Remove spinach from package and microwave on high for 5 minutes to thaw.  Heat oil in Dutch oven.  Add onion, carrots, celery, garlic and Italian seasoning.  Cook and stir until onion is tender.  Add water and broth and bring to a boil.  Squeeze excess water from spinach and add to pot.  Add meatballs and return to boil.  Drain and rinse beans and add to pot.  Reduce heat to medium, maintaining a slow boil and cook until meatballs are heated through, about 5 minutes.  Meanwhile in a 2 cup or larger bowl, whisk cheese, salt, pepper and egg.  Reduce heat to low and slowly drizzle egg mixture into soup, stirring constantly.  Stir and cook 2 minutes until egg mixture is thoroughly incorporated and soup begins to thicken.  

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