Florentine Wedding Soup Recipe

Name: Florentine Wedding Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts chicken stock; 3 stalks celery; 4 carrots, halved; 12 large onion; 36 ounces frozen chopped spinach; 5 ounces Italian cheese blend, shredded; 2 large eggs; 2 garlic cloves, minced; 2 lbs frozen meatballs, Italian 1/2 ounce; salt, to taste; white pepper, to taste

Servings: persons

2 quarts chicken stock
3 stalks celery
4 carrots, halved
12 large onion
36 ounces frozen chopped spinach
5 ounces Italian cheese blend, shredded
2 large eggs
2 garlic cloves, minced
2 lbs frozen meatballs, Italian 1/2 ounce
salt, to taste
white pepper, to taste

1
Combine chicken stock, celery, carrots, and onion in a large stock pot.
2
Simmer for approximately 45 minutes.
3
Remove celery, carrots, and onion and discard.
4
Add frozen prepared italian meatballs and frozen spinach.
5
Allow soup to come to a boil.
6
Combine eggs, cheese, and garlic, mixing thoroughly.
7
When soup comes to a boil, while continuully stirring soup, slowely add egg/cheese/garlic mixture continuing to stir to prevent clumping on the bottom of the pot.
8
You can stop stirring when all the mixture has been added.
9
Add salt and white pepper to taste.
10
Allow to simmer for 30 minutes and serve.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 quarts chicken stock, 3 stalks celery, 4 carrots, halved, 12 large onion, and more.

Yes, Florentine Wedding Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Florentine Wedding Soup

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