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Quick Italian Wedding Soup




Source of Recipe


Knoxville Journal


List of Ingredients




1 (10-ounce) package frozen chopped spinach
1 teaspoon olive oil
1 medium onion (for about w cup chopped)
8 to 10 already-peeled baby carrots (for about 3/4 cup chopped)
2 stalks celery (for about 3/4 cup chopped)
1 teaspoon bottled minced garlic
1 teaspoon Italian seasoning blend
2 cups water
2 cans (14 ounces each) fat-free chicken broth
1 package (1 pound) frozen Italian-style meatballs (about 30 meatballs)
1 can (15 ounces) cannellini beans (white kidney beans; see note)
3 tablespoons already shredded Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 large egg



Recipe



NOTE: Depending on what brands of beans are available in your area, you'll notice the can size may vary from 15 ounces to more than a pound. Those few ounces of variation will not matter for this recipe.

Remove the spinach from its packaging, and place it on a microwave-safe dish. Microwave, uncovered on high, for 5 minutes to thaw.

Meanwhile, heat the oil on medium in a 4 1/2-quart Dutch oven or soup pot. Peel and finely chop the onion; add it to the pot as you chop. Dice the carrots; add to pot as you chop. Dice the celery and add it to the pot. Add the garlic and Italian seasoning. Stir and cook until the onion is tender, about 1 minute more. Add the water and broth. Raise the heat to high, and bring the liquid to a boil. Drain the spinach well; squeeze out the excess water. Add spinach to the pot. Add the meatballs. Stir to mix well. Bring the soup back to a boil.

Drain and rinse the beans. Add them to the pot. Reduce the heat to medium, maintaining a slow boil, and cook until the meatballs are heated through, about 5 minutes more.

Meanwhile, in a 2-cup or larger bowl, combine the Parmesan cheese, salt, pepper and egg. Stir vigorously with a fork or a small whisk until egg and cheese are thoroughly mixed. When the meatballs are heated through, reduce the heat to low and slowly drizzle the egg mixture over the soup while stirring constantly. Stir and cook for 2 minutes until egg mixture is thoroughly incorporated and soup begins to thicken slightly. Remove the pot from the heat. Spoon the soup into shallow soup bowls, and serve immediately. Serves 6