Lunch / Dinner
Italian Wedding Soup
Italian flavors reign in this satisfying, yet surprisingly light-tasting, Italian Wedding Soup. With white wine, rich broth, creamy beans, spinach, and hearty Italian Mini Meatballs, the combination is a match made in heaven. But this flavorful bowl is really enhanced by gently simmering the meatballs in the broth, thoroughly infusing their flavor, making for one incredible soup.
Tempering The Eggs
The eggs add richness and a creamy texture to the soup. But be sure to whisk them together with a little bit of the hot broth. This is called tempering, and helps prevent the eggs from curdling when adding them to the hot soup.
Prepare Italian Mini Meatballs according to directions.
Sweat onions, celery, carrots, ham, and garlic in oil in a pot, covered, over medium heat until softened, 10 minutes.
Add meatballs to simmering soup and cook gently until they float, 3–4 minutes; discard bay leaf. Add beans, spinach, and parsley; cook just until spinach wilts, about 2 minutes.
Whisk eggs with some of the hot broth; off heat stir into soup. Top servings with Parmesan.
Per 11?4 cups
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 105mg 35%
Sodium 591mg 24%
Carbs 16g 5%
*Percent Daily Values are based on a 2,000 calorie diet.