Raising Rebels & Italian wedding soup

My boy came home and told of a very exciting day. A protest at school broke out to “free a student” who was wrongfully accused and disciplined and told to stand at the wall at recess.

At the injustice of it all 15-20 middle school students begin chanting “FREEDOM, FREEDOM!” Reminiscent of a scene from Braveheart mixed with that of modern Martin Luther king assembly. This inevitably lead to the release of the walled student. The leader of said protest was not the great William Wallace, but my own child. Apparently, the comment that was told to the homeroom teacher by the yard monitor was “What has gotten into kids these days…why can’t they just listen?”

What has gotten into kids these days, – hummm I ponder this statement… I wonder if that is what they said to the pioneers like Jane Austin, or Helen Keller, Marie Currie, or Civil rights activists Mandala, Gandhi, Martin Luther King, Underground railroad leaders like Harriet Tubman, world war 2 freedom fighters like Schindler, Irena Sendler, or Bonhoeffer, modern church leaders, even the ancient biblical apostles….

why can’t they just listen? I smile briefly. Remembering every one. Then I look at my son, and his personality. A mixture of silent pride and worry fills me, as would any mother of military solider. Why can’t they just listen – Maybe they did listen and did not like what they heard… I look briefly at my son and give my soup pot a stir, “Lord, help me raise this rebel right” I silently pray -“Soup is ready” I announce.

Italian wedding soup – found in Cuisine at home magazine

Sweat in 2 T. Olive Oil:
1 cup yellow onion, diced
1 cup celery, diced
1 cup carrot, diced
1 cup ham, diced
1 Table spoon garlic, minced
6 cups chicken broth or stock
2 tsp dried Italian Seasoning
1 tsp crushed red pepper flakes
1 bay leaf
30 uncooked marble-sized meatballs
1 can (15 oz.) white beans, drained and rinsed
2 cups whole spinach leaves
1/2 cup chopped fresh parsley
2 eggs, beaten
1/2 cup Parmesan, grated

For the soup:
Sweat vegetables, ham, and garlic for soup, in oil in a stockpot over medium heat until softened.
Add chicken broth and seasonings; simmer 15–20 minutes.
Drop meatballs into simmering soup and cook until they float to the top, 3–4 minutes.
Stir in beans, spinach, and parsley. Cook just until spinach wilts, about 2 minutes.
Combine eggs and Parmesan with a whisk. Temper egg mixture with a bit of warm broth – stirring continuously add broth to bring up temp of egg so it won’t scramble when it hits soup.

Pull pot Off heat, stir egg mixture into soup.

Variation – add some cooked Israeli couscous just before serving.

One Comment Add yours

  1. BERNADETTE says:

    One of my very favorite soups. I learned how to make it from my mother in law. She used escarole but I’ll bet spinach is fabulous.


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