Egg Ribbon Italian Wedding Soup
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Anna Klimmek Owner and Chef of Happy Food MN and Culinary Wellness Company teaching people how eat for their bodies in a way that works for their lives. She shows us a recipe for Egg Ribbon Italian Wedding Soup that she says helps to boost your immunity. The soup uses bone broth that is full of protein, collagen and trace minerals. Bone broth builds gut health and boosts immunity – perfect for the upcoming cold and flu season!
Click here and get 10% off any course from her Online Culinary School when you use the code TCL10.
Egg Ribbon Italian Wedding Soup
Serves 6 – 8
Ingredients:
Meatballs
¼ lbs Grassfed Ground Beef
¼ lbs Ground Pork
½ ea Onion (minced)
2 ea Fresh Garlic Clove (minced)
¼ cup Fresh Herbs (chopped)-Parsley, Rosemary, Thyme (you choose!)
¼ cup Almond Flour
1 ea Egg
¼ cup Parmesan (grated)
Soup:
½ ea Onion (minced)
1 ea Zucchini (small chop)
6-8cups Stock or Bone Broth
½ cup Fresh or Frozen Corn
2 cups Fresh Spinach (chopped)
¼ cup Fresh Herbs (same as in the meatballs)
2 ea Eggs
TT Salt & Pepper
Instructions: Meatball
- Pre-heat oven to 400° & place a parchment on to a half sheet pan.
- Place all meatball ingredients into a large bowl mix together.
- Using a small spoon or melon baller create little meatballs and place onto sheet pan.
- Put sheet pan in oven and allow to cook until done. Note the smaller the meatball the less time it will take to cook so keep test your meatballs after you start to smell them cooking 10 – 15 minutes or so.
- While the meatballs are cooking start the soup.
Instructions: Soup
- Warm oil in a large stock pot or sauce pan on Medium-low heat.
- Add onions and cook until translucent. Then add zucchini and cook another 3-4 minutes.
- Add the rest of the ingredients including meatballs and allow to simmer.
- When soup is nearly finished whisk the eggs in a bowl. Swirl the soup as you drizzle the egg mixture creating ribbons in the soup.