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. 


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.

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