Italian Wedding Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 pound extra-lean ground beef
- 1 egg, lightly beaten
- 2 tablespoons dry bread crumbs
- 1 tablespoon grated parmesan cheese
- 5 3/4 cups chicken broth
- 2 cups thinly sliced escarole
- 1 cup uncooked orzo pasta
- 1/3 cup finely chopped carrot
- Carbohydrate 71.9175606250544 g
- Cholesterol 5536.26529135118 mg
- Fat 1111.81392637538 g
- Fiber 0.750318749964237 g
- Protein 1366.69752246502 g
- Saturated Fat 322.475313504448 g
- Serving Size 1 1 recipe (7422g)
- Sodium 9740.37485689066 mg
- Sugar 71.1672418750902 g
- Trans Fat 98.2535086841901 g
- Calories 16134 calories
As a housewife, I'm always looking for hearty and comforting meals to feed my family. This Italian Wedding Soup is one of my favorites. It's packed with flavor and nutrients, and it's always a hit with everyone at the table.
The soup is made with a simple broth that's flavored with basil and onion powder. The meatballs are made with ground beef, bread crumbs, Parmesan cheese, and egg. The pasta is usually orzo, which is a small, rice-shaped pasta. The vegetables in the soup are typically carrots and escarole, but other vegetables can be added as desired.
I love that this soup is so versatile. I can add different vegetables and meats to it, depending on what I have on hand. It's also a great way to use up leftover vegetables. And because it's so hearty, it's a perfect meal for a cold winter night.
So if you're looking for a delicious and comforting soup, give this Italian Wedding Soup a try. I promise you won't be disappointed.
Step-by-step
- Combine meat, egg, bread crumbs, cheese, basil and onion powder in a bowl. Shape into 3/4-inch balls.
- In a 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 a slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.
