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Christmas Meatball Soup



Pork Meatballs

2 tablespoons unsalted butter

2 teaspoons fresh, minced garlic

½ cup finely chopped, shallots

1 pound ground pork

2 tablespoons finely chopped, Italian parsley

1/8 teaspoon nutmeg, plus a pinch

1/8 teaspoon allspice, plus a pinch

1/2 teaspoon ground ginger

1/3 cup fine, French bread crumbs

½  cup fresh grated, Parmesan chees

2 large eggs

1-2 tablespoons half & half

tablespoon white balsamic vinegar

1/2 teaspoon salt

Black pepper-to taste


Olive oil

1 cup chopped celery

2 cups chopped, onion

1/2 teaspoon salt

2 quarts chicken stock

1 branch fresh thyme

Chicken Bouillon paste, unsalted

3- 15 ounce cans white great northern beans

1 1/2 cups fresh baby spinach




Meatball Soup


Pork Meatballs

Heat butter in a small pan over medium-low temp. Once hot, add shallots and cook for 2 minutes. Add garlic and cook for 1 minute. Scrape into a mixing bowl, add pork and remaining ingredients and mix well.

Drop teaspoon sized meatballs onto a cookie sheet lined with parchment. Bake at 350F  25-30 min untill browned.


Heat 3-4 tablespoons olive oil in a large stock pot over medium temp. Add celery onion and salt and cook until onions are translucent. Add chicken stock and thyme and simmer covered for 20 minutes. Whisk in some chicken boullion paste until desired richness. Add the beans and spinach, salt & pepper to taste, add meatballs and remove from heat. Remove thyme branch and cover to keep hot.  

Serve with fresh grated Parmesan.  

About 8 servings

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