The Christmas Soup Story and Recipe

Christmas Soup is a delicacy that my mother has made every Christmas Eve for more than 50 years. A recipe handed down from an Italian family friend full of spinach, mini meatballs and egg and cheese drops, Christmas Soup always has a seat at our table. This is our Christmas Soup story and recipe. Try your hand at it, and not just during the holidays. Maybe you will start a new tradition in your home. 

Ingredients

12-16 cups chicken broth (or more depending on your preference in broth amount) – freshly made or store bought

5 eggs

1/2-3/4 cups freshly grated Parmigiano cheese

2 tbsp flour

Ground pepper

Meatballs, thumbnail size (Use your own or see below*)

Two 5-ounce containers of fresh baby spinach

Cooking Directions

1. Make cheese/egg cubes:  Beat 5 eggs well until foamy; add 1/2 to 3/4 cup Parmigianocheese gradually while beating. Then add 2 Tbsp. flour and lots of fresh ground pepper based on your taste. Pour into 8-inch non-stick pie plate & bake for 20 min.  Cool & then cut into cubes.  These can be stored in the refrigerator up to 2 days in advance.

2. Make meatballs*: Prepare recipe below or your own recipe into tumbnail size. Then set aside.

3. Bring chicken broth to boil. Then add meatballs and cook about 5-10 more minutes. Add fresh spinach and continue cooking until spinach is wilted. Add room temperature cheese cubes and boil for 1-2 minutes.  Then enjoy with freshly grated Parmigiano cheese on top.

(Tip: It’s better if the soup can stand for a couple of hours and then reheated before serving.  Enjoy!)

*Meatball Recipe

In a large bowl, combine and knead with hands all the below ingredients until blended well.

8 ounces each of ground beef, ground pork and ground lamb

1 1/2 cups finely choped onions

1 cup Aleia’s gluten free breadcrumbs

2/3 cup ketchup

3 large eggs slightly beaten

1 tsp ground thyme

1 tsp salt

1 tbsp ground black pepper

Once mixture is combined form into thumbnail size meatballs. Place the meatballs on a non-stick baking sheet and bake at 350°F until internal temperature is 160°, roughly 30 minutes. Once cooked set aside to then put into the chicken broth.

Please follow and like us:

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Related Posts

Top Five Travel Packing Tips For Going Abroad

Top Five Travel Packing Tips For Going Abroad

Preparing for a trip abroad might not be your idea of fun! Yet it doesn't have to be harrowing. So before you go on your next trip, read my top five travel packing tips to help alleviate some stress and make your journey a little easier. Enjoy! Roll, roll, roll your clothes I never fold my clothes...

read more
Savoring the European Long Lunch

Savoring the European Long Lunch

My travels, whether France, Spain or Italy, always give me something profound that is an integral part of our European neighbors' lives, the European long lunch - il pranzo lungo. That tradition may seem more foreign to us here in the U.S. than any imported meats, but it is part of the culture,...

read more
Italian Bubbles That You Need To Know

Italian Bubbles That You Need To Know

This time of year is always a special one with the frenetic activity of the holidays and many celebrations abound. Italian bubbles you need to know are a must for celebratory times – actually, any time. They are my go-tos for sipping, and their effervescence tickles the nose ever so beautifully....

read more