Calabrian Holiday Soup


  • 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


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.

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