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 plain bread crumbs

½  cup fresh grated, Parmesan cheese

1/2 teaspoon salt

1 ½ teaspoons coarse black pepper

Whisk 1 large egg with ¼ cup whole milk and 1 tablespoon white balsamic vinegar


Olive oil

1 cup chopped celery

2 cups chopped, onion

1/2 teaspoon salt

2 quarts chicken broth

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 heaping teaspoon sized meatballs onto a cookie sheet lined with parchment.  

Bake at 350  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 broth 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