I’m going to go ahead and brag on myself here. This may be my favorite food picture I have ever taken. That’s right. I took this picture! I love the colors, the composition. It just makes me happy.
Picture taking aside, I love this soup. It is hearty, delicious and shhh, don’t tell my family, it’s nutritious too. Lots of hidden veggies. Perfect winter weather fare. It freezes well – I froze half of it this last time around and it may have reheated even more delicious then the originally making of the recipe. Much thanks goes out to my former co-worker and his wife for sharing this recipe with me. We have enjoyed it several times and always think fondly back to all the lovely food conversations we had while working.
Recipe for Italian Wedding Soup “Holiday Soup”
modified from Jeff and Regina R.
2 medium yellow onions, diced
3-4 stalks of celery, diced
3-4 carrots, peeled and diced
2-3 cloves of garlic, chopped
one pot 2/3 full of homemade chicken broth, (or apprx 2-3 32 oz boxes of store bought)
1 lb ground beef/turkey
3/4 c – 1 c breadcrumbs
1/3 c parmesan
2 tsp Italian seasonings (parsley, basil, oregano, rosemary – whatever you enjoy)
2 small cans tomato sauce
3/4 lb acini de pepe pasta, cooked for five minutes longer than package instructions
1 bunch spinach, chopped
2 eggs, scrambled
salt and pepper to taste
Saute onions, celery, garlic and carrots in stock pot until browned. Fill stock pot about 2/3 of the way full with chicken stock. Bring to a simmer.
Mix ingredients from ground meat through Italian seasoning. Roll into mini meatballs and drop into stock. Add 2 cans of tomato sauce. Add cooked pasta and chopped spinach. Stirring constantly, slowly pour eggs into broth.
Bring mixture to a boil and then reduce to a simmer. Simmer 30 minutes – 1 hour, until flavors are blended. Salt and pepper to taste.