Calabrian Holiday Soup Recipes
CALABRIAN HOLIDAY SOUP
My family is from the Italian region of Calabria; our version of Italian wedding soup has been handed down through the generations. We serve this soup with the Christmas meal as well as at weddings. -Gwen Keefer, Sylvania, Ohio
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 9
Steps:
- Place chicken in a 6-qt. stockpot; add water to cover. Slowly bring to a boil. Reduce heat; simmer, covered, 2-3 hours. Meanwhile, in a large bowl, mix 1-1/2 teaspoons salt, oregano, basil and 1 teaspoon pepper. Add beef; mix lightly but thoroughly. Shape into 1/2-in. balls., Remove carcass from stockpot; cool. Return broth to a simmer; add meatballs. Cook, uncovered, 8-10 minutes or until meatballs are cooked through., Remove meat from carcass; shred meat with two forks and return to pot. Discard carcass and skin. Bring broth to a boil; stir in rice and spinach. Reduce heat; simmer, covered, 5 minutes. Drizzle beaten eggs into soup, stirring constantly. Stir in remaining salt and pepper.
Nutrition Facts : Calories 318 calories, Fat 14g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 606mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein.
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