For a warm bowl of Italian comfort, try this delicious Wedding Soup!
INGREDIENTS
Servings: 4
Lean ground beef
½ lb
Egg
1
Dry bread crumbs
2 tbsp
Grated Parmesan
1 tbsp
Dried basil
½ tsp
Onion powder
½ tsp
Chicken stock
6 cups
Escarole
¼ head
Small carrot
1
Dry orzo pasta
1 cup
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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