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Quickie Italian Wedding Soup

Rebecca D Anderson

For Lunch ( Beef, Soups, Italian )


Published on

30 minutes to prepare and 45 minutes to cook

Serves 8


1(10-ounce)package frozen chopped spinach
1 teaspoon olive oil
1 medium onion(chopped)
3/4 cup peeled chopped baby carrots
3/4 cup chopped celery
1 teaspoon minced garlic(bottled)
1 teaspoon italian seasoning
2 cups water
2 cans(14 oz.)fat free chicken broth
1 package(1 pound) frozen italian-style meatballs
1 can(15/16oz)cannellini beans(white kidney/or northern beans)
3 tablespoons already shredded Parmesan cheese
1/4 teaspoon each salt & pepper
1 large egg


Remove spinach from package and place in 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 to the pot as you chop.
Dice the carrots,add as you chop.
Dice celery and add to the pot.
Add garlic and italian seasoning.
Stir and cook until onion is tender,about 1 minute.
Add the water and broth.Raise the heat to high, and bring to a boil.
Drain spinach well;squeeze out excess water.Add spinach to the pot.
Add the meatballs.Stir to mix well.Bring 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 til 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 vigorousl with a fork or small wire whisk until egg and cheese are thoroughly mixed.
When the meatballs are heated through,reduce the heat to low and drizzle egg mixture over the soup while stirring constantly.
Stir and cook for 2 minutes til egg mixture is thoroughly incorporated and soup begins to thicken slightly.
Remove the pot from the heat.
Spoon soup in shallow bowls,serve immmediately.


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