Healthy: Italian Wedding Soup
INGREDIENTS
Servings: 4
½ lb lean ground beef
1 egg
2 tbsp dry bread crumbs
1 tbsp grated Parmesan
½ tsp dried basil
½ tsp onion powder
6 cups chicken stock
¼ head escarole
1 small carrot
1 cup dry orzo pasta
toasted pumpkin seeds, for serving
DIRECTIONS
- In a medium bowl, mix beef with egg, bread crumbs, cheese, basil, and onion powder. Shape 3/4 –in meatballs.
- Small chop carrot. Finely dice escarole.
- Bring stock to boil in a large saucepan. Add escarole, pasta, carrot, meatballs.
- Bring soup to boil again, reduce heat, simmer on medium for 10 minutes. Stir often.
- Serve with toasted pumpkin seeds.
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