A Crave Worthy Soup

It has been way, way, WAY too long since I have posted something new and for this I apologize (sorry!).  But I am happy to say that that is in the past!  Can I get a woohoo?

I have been using this time off wisely...scheming, planning, and dreaming of new recipes to bring you and I have to say (patting myself on the back) that there are some good recipes to come.

Now on to the good stuff...

The weather is getting cooler and fall is creeping in, so the idea of a warm cozy soup sounds so inviting.  There are a million wonderful choices but for me there really is only one...Italian Wedding Soup.  I can't say what in particular makes this soup such a delight.  Maybe it's the meatballs or perhaps the spinach...ohhh what about the ribbon of egg running through the broth? 

Perhaps I am getting carried away (ha I think not!)

Whatever it is, it is the only soup that I actually crave!  Normally I am not a huge fan of soup, I just want more, BUT after a steamy bowl of wedding soup and a nice crusty bread...I am left wanting nothing else...I take that back, I want another bowl.  

Best thing about it?  It is super easy!  I usually make the meatballs the same day but it would be a perfect use for those frozen meatballs you may have in the freezer.   If you are in a hurry (a last minute quick dinner perhaps?) I have used slices of Italian sausage, which was super tasty and added a bit of spice. 

Italian Wedding Soup
adapted from Giada De Laurentiis

Meatballs

• 1 small onion finely diced
• 1/3 cup Italian parsley
• 1 large egg
• 1 tsp. minced garlic
• 1 tsp. salt
• handful of bread crumbs
• 1/2 cup grated Parmesan
• 8 oz. ground beef
• 8 oz. ground pork
• pepper to taste

Soup

• 12 cups low-sodium chicken broth
• 1 lb. frozen spinach, thawed and drained
• 2 large eggs
• 2 Tbsp. grated Parmesan, plus extra for garnish
• salt and pepper to taste

 For the meatballs, stir the first 6 ingredients in a large bowl.  Stir in the cheese, beef and pork.  Shape meatballs about 1-1 1/2 in. in diameter.  In a sauce pan add a Tablespoon or so of olive oil over medium-low heat.  Gently fry the meatballs until slightly brown.  Remove meatballs and set aside on plate.

First 6 ingredients

For the soup, bring the broth to a boil in a large pot over medium-high heat.  Add the browned meatballs and spinach, simmer until meatballs are cooked all the way through 5-10 minutes.  Whisk the eggs and cheese in a small bowl.  Stir the soup, while stirring slowly pour the egg mixture into the soup.  Season with salt and pepper to taste.