Italian Wedding Soup

This lovely Italian wedding soup recipe combines flavorful meatballs with sliced escarole, orzo pasta, and finely chopped carrot. Serve hot, garnished with fresh parsley and extra Parmesan cheese.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 416 Calories

Ingredients

• ½ teaspoon onion powder
• 1 tablespoon grated Parmesan cheese
• ½ teaspoon dried basil
• ½ pound extra-lean ground beef
• 1 large egg, lightly beaten
• 2 tablespoons dry bread crumbs
• 5 ¾ cups chicken broth
• 2 cups thinly sliced escarole
• 1 cup uncooked orzo pasta
• ⅓ cup finely chopped carrot

Recipe Instructions

Step 1

In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.

Step 2

In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.