Classic Italian flavors combine in the satisfying, yet surprisingly light-tasting soup. Rich broth, white wine, creamy beans, and hearty meatballs unite to form a marriage made in culinary heaven.
** You will have extra meatballs. We made around 42. We put in around 30.
*** If you like more substance in your soup you can add another can of cannelloni beans and/or small pasta such as patina, ditalini, or orzo.
****The eggs add richness and a creamy texture to the soup. Be sure to whisk them together well with a little bit of the hot broth. Add a little more of the hot broth once that is whisked in. This is called "tempering" and will help prevent the eggs from cuttingly when added to the hot soup.