Currently Wandering » Outdoor Family, Adventure Travel, Simple Living - Family of 5 Traveling the United States in an Airstream.

Airstream Kitchen: Italian Meatball Wedding Soup

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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)

  1. Heat oil in large saucepan over medium heat. Add onion and cook for 4-6 minutes or until translucent.
  2. Add garlic, stirring frequently for 1 minute.
  3. Add broth and bring to a boil.
  4. Add greens. Reduce heat to low and boil uncovered, gently for 10 minutes.
  5. Add meatballs, cook for another 5 minutes stirring occasionally.
  6. Combine egg and cheese in a small bowl and whisk to combine.
  7. Slowly pour egg mixture into hot soup, stirring constantly. Boil, uncovered until eggs are just set (takes about 30 seconds).
  8. Add lemon juice, and season with salt and pepper. Serve immediately!

Italian Meatball Wedding Soup 21 DFX Approved

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  • Lydia Tucker Farell - This sounds so yummy and I love the multiple meal prep! Do you have a suggestion for a park substitute? I am dairy free, family is not. Will it ruin if I add it after the eggs to individual bowls?ReplyCancel

  • Mica Hale Hauley - Going to try soon, sounds so good! Your kids favorite recipes often turn into my kids favourites too, so thanks for sharing!ReplyCancel

  • Coral Divers Lopez - That sounds so good for those rainy camping days!ReplyCancel

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