Italian Wedding Soup

Prep:

20 m

Cook:

30 m

Ready in:

50 m

Yum

For a warm bowl of Italian comfort, try this delicious Wedding Soup!

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Servings: 4

Lean ground beef

½ lb

Egg

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

Dry orzo pasta

1 cup

Toasted pumpkin seeds

for serving

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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