This lovely Italian wedding soup recipe is a combination of homemade meatballs with sliced escarole, carrots, and orzo pasta in a flavorsome broth. Serve hot, garnished with fresh parsley and extra Parmesan cheese.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4
Ingredients
- ยฝย poundย extra-lean ground beef
- 1ย largeย egg, lightly beaten
- 2ย tablespoonsย dry bread crumbs
- 1ย tablespoonย grated Parmesan cheese
- ยฝย teaspoonย dried basil
- ยฝย teaspoonย onion powder
- 5 ยพย cupsย chicken broth
- 2ย cupsย thinly sliced escarole
- 1ย cupย uncooked orzo pasta
- โ ย cupย finely chopped carrot
Directions
-
Combine ground beef, egg, bread crumbs, Parmesan cheese, basil, and onion powder in a bowl.
-
Shape beef mixture into 3/4-inch balls and place on a parchment-lined tray.
- 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.
- Serve hot and enjoy!
Nutrition Factsย (per serving)
| 416 | Calories |
| 14g | Fat |
| 43g | Carbs |
| 27g | Protein |
