Italian Wedding Soup

This hearty Italian wedding soup with homemade mini meatballs, colorful vegetables, and tender orzo pasta will be loved by the whole family.

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

Ingredients

• 1 tablespoon grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 tablespoons dry bread crumbs
• 2 cups thinly sliced escarole
• 1 cup uncooked orzo pasta
• 0.5 pound extra-lean ground beef
• 0.5 teaspoon dried basil
• 0.5 teaspoon onion powder
• 5.75 cups chicken broth
• 0.33333334326744 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.