Italian Wedding Soup

Italian Wedding Soup

Italian

Makes 6 servings

Alice Carrier/Flickr

Ingredients:

1 (10 oz) package frozen spinach
1 tsp olive oil
1 medium onion
8-10 baby carrots
2 stalks of celery
1 tsp minced garlic
1 tsp Italian seasoning blend
2 cups water
1 (14 oz) cans chicken broth
1 (1 lb) package frozen Italian-style meatballs (about 30 meatballs)
1 can cannellini beans (white kidney beans)
3 Tbl shredded Parmesan cheese
¼ tsp salt
¼ tsp black pepper
1 egg

Directions:

• Remove the spinach from its packaging; place 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; add to the pot. Add garlic and Italian seasoning. Cook, stirring, until the onion is tender, about 1 minute more.
• Add the water and broth. Raise the heat to high; bring to a boil. Drain the spinach well, squeezing out excess liquid. Add spinach to the pot. Add the meatballs. Stir to mix well. Return the soup to a boil.
• Drain and rinse the beans; add to the pot. Reduce the heat to medium, and cook at a slow boil until the meatballs are heated through, about 5 minutes.
• Meanwhile, combine the Parmesan, 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. Slowly drizzle the egg mixture over the soup, stirring constantly. Stir and cook for 2 minutes, until egg mixture is thoroughly incorporated and the soup begins to thicken slightly. Spoon the soup into shallow soup bowls; serve immediately.

Source: The Hill, Italian neighborhood of Saint Louis, Mo.

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