Quickie Italian Wedding Soup
Source of Recipe
CD Kitchen
List of Ingredients
1 (10-ounce) package frozen chopped spinach
1 tsp. olive oil
1 medium onion (for about 3/4 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 tsp. bottled minced garlic
1 tsp. Italian seasoning blend 2 cups water
2 cans (14-ounces each) fat-free chicken broth
1 package (1-lb.) frozen Italian-style meatballs (about 30
meatballs)
1 can (15-ounces) cannellini beans (white kidney beans) (see note)
3 tbsp. shredded Parmesan cheese
1/4 tsp. ground black pepper
1/4 tsp. salt
1 large egg
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, adding it to the pot as you chop.
Dice the carrots, adding them to the 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, squeezing out the excess water. Add it 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, 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.
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