Italian Wedding Soup
This delicious and filling soup is the perfect meal! Serve with crusty bread.
Servings: 8
Ingredients
- 2 Tbsp Extra Virgin Olive Oil
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced carrot
- 1 Tbsp minced garlic
- 1 cup diced ham
- 1 cup dry white wine
- 8 cups chicken broth
- 2 tsp Italian herbs
- 1 bay leaf
- 30 mini meatballs*
- 2 cans cannellini beans
- 2 tsp dried parsley
- 2 eggs
- Shredded Parmesan cheese
*I bought a package of fresh Italian meatballs at the grocery store and broke each into 3 mini meatballs. Any recipe for Italian meatballs will do.
Instructions
- Saute celery, onion, carrot, garlic, and ham until veggies are soft and the mixture is lightly browned, about 15 minutes.
- Add wine, scraping up any browned pieces. This is a big part of the delicious flavor of this dish, so don't rush.
- Continue cooking until liquid is almost evaporated.
- Add broth, Italian herbs, and the baby leaf. Bring mixture to a boil, and then simmer for 30 minutes.
- Drop meatballs into simmering soup and cook for about 5 minutes, until meatballs float.
- Add beans and parsley. Remove bay leaf.
- Whisk eggs. Add about 1 cup of the broth to eggs, continuing to whisk lightly.
- Remove the pot from heat, stirring in the egg mixture.
- Top soup with Parmesan cheese.