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

Combine ground beef, egg, bread crumbs, Parmesan cheese, basil, and onion powder in a bowl; shape into 3/4-inch balls.

Step 2

Heat broth in a large pot over medium-high heat until boiling. Stir in escarole, orzo, carrot, and meatballs and return to boil. Reduce heat to medium and cook at slow boil, stirring frequently to prevent sticking, until pasta is tender yet firm to the bite, about 10 minutes.