Shelly's Recipe

ITALIAN WEDDING SOUP

Category: Soups

1 (10 oz) package frozen chopped spinach
1 tsp olive oil
1 medium onion (for about 3/4 cup chopped)
3/4 cup chopped baby carrots AND celery
1 tsp bottled minced garlic
1 tsp Italian seasoning blend 2 cups water
2 (14 oz) cans chicken broth
1 (1 lb) pkg frozen Italian-style meatballs
1 (15 oz) can cannellini or white kidney beans
3 tbsp shredded Parmesan cheese
1/4 tsp ground black pepper
1/4 tsp salt
1 large egg

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. Add the onion, carrots, celery, 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.