Caution girls, careful of what phase you are in. though meatballs could be made from gr. turkey or left out and add more onions, beans, spinach.
as far as the cheese...use at your own discretion...and REVISE to whatever else you know you can handle!!
it is yummy!!
Quickie italian wedding soup
bag of spinach...
1 tsp. olive oil.. i used more
1 medium onion chopped
8/10 baby carrots chopped
2 stalks celery..chopped
1 tsp. minced garlic
1 tsp italian seasoning blend.
2 cups water
2 cans (14oz) fat free chic broth
1 package (1 pound) frozen italian style meatballs. i use armour...about 30 balls. that i baked first...then added..
1 can (15 oz) cannelellini beans..white kidney beans
3 tablespoons shredded parmesan *cheese (or alternative),
1 large egg
Heat the oil, on medium in a dutch oven or soup pot. add the onion, add the carrots, add the celery to the pot.
Add the garlic and italian seasoning. stir and cook until the onion is tender, a few minutes. (i sliced my onions thin, i like lotsa' onions.
add the water and broth/ Raise the heat to high and bring to a boil. Add the spinach, and the meatballs. stir to mix well. bring back to a boil.
Drain and rinse the beans. add them to the pot. (i added last, you know how they break up) reduce heat to medium, maintaining a slow boil, and cook till meatballs are heated thru.
meanwhile in a bowl, combine cheese, salt, pepper and egg. Stir vigorously with a fork or wisk till egg and cheese are thoroughly mixed.
When the meatballs are heated through, reduce heat to low and slowly drizzle the egg mixture over the soup. stirring constantly.
stir and cook for about 2/3 min. till egg is incorporated and soup begins to thicken slightly.
it's really good and so easy to make..(though it's still too hot to enjoy soup down here in Fla. HA..i had to add that to rub it in to sandi just a bit...hehehehe