CALABRIAN HOLIDAY SOUP

Calabrian Holiday Soup image

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

Ingredients

1 broiler/fryer chicken (4 to 5 pounds)
3 teaspoons salt, divided
1 teaspoon dried oregano
1 teaspoon dried basil
2-1/2 teaspoons pepper, divided
1 pound lean ground beef (90% lean)
3 cups uncooked instant rice
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 large eggs, beaten

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.