Italian Wedding Soup- from Cuisine At Home

Italian Mini-Meatballs:

1/2 lb. ground chuck

1/4 c. unseasoned bread crumbs (crushed Saltine crackers work)

1/4 c. Parmesan cheese

2 Tbsp whole milk

2 Tbsp chicken broth

2 Tbsp fresh flat-leaf parsley, chopped

1 egg beaten

2 tsp dried Italian seasoning

1 tsp garlic, minced

1 tsp salt

1/2 tsp pepper

1/4 tsp red pepper flakes

pinch nutmeg

Stir all ingredients together and THEN add the meat and stir again. Scoop into meatballs and place on a baking sheet and chill until ready to use. 

Sweat:

2 Tbsp olive oil

1 c. onion, diced

1 c. celery, diced

1 c. carrot, diced

1 c. ham, diced

1 Tbsp garlic, minced

Deglaze with 1/2 c. white grape juice

When that is mostly evaporated, add:

6 c. chicken broth

2 tsp dried oregano

2 tsp red pepper flakes

1 bay leaf

Bring to a boil, then add/drop in:

prepared meatballs

1 can cannellini beans, drained and rinsed

2 c. fresh spinach, roughly chopped

1/2 c. fresh flat-leafed parsley, chopped

Whisk together 2 eggs in a small bowl. Then temper by adding in bits of hot broth while whisking. Remove soup from heat and stir into it, the egg mixture. 

Serve garnished with Parmesan cheese.