Calabrian Holiday Soup Recipe

Calabrian Holiday Soup Recipe
Calabrian Holiday Soup Recipe photo by Taste of Home
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Calabrian Holiday Soup Recipe

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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 weddings. —Gwen Keefer, Sylvania, Ohio
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Cook: 3 hours
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Cook: 3 hours

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

Directions

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. Yield: 14 servings (3-1/2 quarts).
Originally published as Calabrian Holiday Soup in Taste of Home Christmas Annual Annual 2017, p54

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  • 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
  1. 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.
  2. Remove carcass from stockpot; cool. Return broth to a simmer; add meatballs. Cook, uncovered, 8-10 minutes or until meatballs are cooked through.
  3. 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. Yield: 14 servings (3-1/2 quarts).
Originally published as Calabrian Holiday Soup in Taste of Home Christmas Annual Annual 2017, p54

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