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.
Ingredients
- extra-lean ground beef: 0.5 pound
- egg, lightly: 1 piece (beaten)
- dry bread crumbs: 2 Tbsp
- Parmesan cheese: 1 Tbsp (grated)
- basil: 0.5 tsp (dried)
- onion powder: 0.5 tsp
- chicken broth: 5.75 cups
- escarole: 2 cups (thinly sliced)
- uncooked orzo pasta: 1 cup
- carrot: 0.33333 cup (finely chopped)
Metric Conversion
Stages of cooking
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Combine ground beef, egg, bread crumbs, Parmesan cheese, basil, and onion powder in a bowl; shape into 3/4-inch balls.
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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.
