Italian Wedding Soup
Italian Wedding Soup, a hearty and comforting dish, is a classic Italian soup made with tender meatballs, flavorful broth, and a variety of vegetables.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
white meat free
gluten free
contains red meat
shellfish free
contains pasta
contains dairy
contains eggs
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 pound extra-lean ground beef
- 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
- 1 egg, lightly beaten
- Carbohydrate 17.9793901562636 g
- Cholesterol 1384.06632283779 mg
- Fat 277.953481593846 g
- Fiber 0.187579687491059 g
- Protein 341.674380616254 g
- Saturated Fat 80.6188283761121 g
- Serving Size 1 1 Serving (1855g)
- Sodium 2435.09371422266 mg
- Sugar 17.7918104687725 g
- Trans Fat 24.5633771710475 g
- Calories 4033 calories
As a busy housewife, I'm always looking for easy and delicious recipes that my family will love. This Italian Wedding Soup fits the bill perfectly. It's hearty and comforting, with tender meatballs and a flavorful broth. The best part is that it's surprisingly easy to make.
I love that this soup is made with simple ingredients that I usually have on hand. The meatballs are made with ground beef, bread crumbs, Parmesan cheese, and a few spices. The broth is made with chicken broth, escarole, and orzo pasta. It's a simple recipe, but the flavors are amazing. My family always asks for seconds when I make this soup.
Step-by-step
- In a medium bowl, combine the ground beef, egg, bread crumbs, Parmesan cheese, basil, and onion powder. Shape into 3/4-inch meatballs.
- In a large saucepan, bring the chicken broth to a boil. Stir in the escarole, orzo pasta, chopped carrot, and meatballs.
- Return to a boil, then reduce heat to medium. Cook at a slow boil for 10 minutes, or until the pasta is al dente. Stir frequently to prevent sticking.
