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Quick and Easy Recipe
Italian Wedding Soup Recipe
This soup was traditionally served at Italian Weddings.
Simple to make, and very tasty. Perfect for a large group!
| Prep time: 20 Minutes |
Italian
|
| Cook time: 25 Minutes | Servings: 4 servings |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 4 servings | |
| Calories 58 | |
| Calories from Fat 16 | 28% |
| Total Fat 1.85g | 2% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 596mg | 25% |
| Potassium 300mg | 9% |
| Total Carbs 4.21g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.4g | 0% |
| Protein 5.6g | 9% |
Ingredients Convert Measures
- 1/2 pound extra-lean ground beef,
- 1 egg, lightly beaten,
- 2 tablespoons dry bread crumbs,
- 1 tablespoon grated Parmesan cheese,
- 1/2 teaspoon dried basil,
- 1/2 teaspoon onion powder,
- 5 3/4 cups chicken broth,
- 2 cups thinly sliced escarole,
- 1 cup uncooked orzo pasta,
- 1/3 cup finely chopped carrot,
Directions
- In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
- 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.
