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Italian Wedding Soup
Italian Wedding Soup
12
INGREDIENTS

(cooking time: 30 min; 4 servings)

  • 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
INSTRUCTIONS
  1. In a medium bowl, mix beef with egg, bread crumbs, cheese, basil, and onion powder. Shape 3/4 –in meatballs.
  2. Small chop carrot. Finely dice escarole.
  3. Bring stock to boil in a large saucepan. Add escarole, pasta, carrot, meatballs.
  4. Bring soup to boil again, reduce heat, simmer on medium for 10 minutes. Stir often.
  5. Serve with toasted pumpkin seeds.