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.
12-16 cups chicken broth (or more depending on your preference in broth amount) – freshly made or store bought
1/2-3/4 cups freshly grated Parmigiano cheese
2 tbsp flour
Meatballs, thumbnail size (Use your own or see below*)
Two 5-ounce containers of fresh baby spinach
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!)
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
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.