Its a rainy day here in Arkansas, which is a perfect day for soup! This is one of our recent favorites, although I apparently don’t make it enough. Each time I was asked what’s for dinner, and responded with, “Italian Wedding Soup”, I received an “Ooooh! Yum! I LOVE that!” comment. Cara is our pickiest eater (at 5.5 years old) and she’ll gobble down the meatballs and turn her nose up at the spinach. That doesn’t fly around here and I make her eat it anyway. So mean.
I usually make the meatballs one day and we’ll eat half of them over zucchini noodles (or zoodles), and then freeze the other half of them to make this soup later in the week. The ingredients for both meals are very similar, but they are totally different meals. Works great when you have very little fridge space.
I serve the soup with our Cast Iron Skillet Vegan Cornbread or a salad. Depends on my mood and how many other veggies we’ve had that day.
Italian Wedding Soup
Serves 6, 2 cups each
1 tsp olive oil
1 medium onion, finely chopped
4 cloves garlic
6 cups low-sodium chicken broth
2 cups spinach (or greens, but we usually just have spinach on hand)
20 Italian Meatballs (or however many you have left over after eating pasta – see recipe HERE)
2 large eggs
2 Tbsp grated parmesan cheese
1/2 tsp sea salt
1/2 tsp ground black papper
2 tsp lemon juice (or fresh lemon cut into wedges – which we never have)
- Heat oil in large saucepan over medium heat. Add onion and cook for 4-6 minutes or until translucent.
- Add garlic, stirring frequently for 1 minute.
- Add broth and bring to a boil.
- Add greens. Reduce heat to low and boil uncovered, gently for 10 minutes.
- Add meatballs, cook for another 5 minutes stirring occasionally.
- Combine egg and cheese in a small bowl and whisk to combine.
- Slowly pour egg mixture into hot soup, stirring constantly. Boil, uncovered until eggs are just set (takes about 30 seconds).
- Add lemon juice, and season with salt and pepper. Serve immediately!