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Wedding Soup Italiano

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner Soup Italian
Wedding Soup Italiano
Ingredients
  • 1/2 pound extra-lean ground beef
  • 1 large egg, lightly beaten
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 5 3/4 cups chicken broth
  • 2 cups thinly sliced escarole
  • 1 cup uncooked orzo pasta
  • 1/3 cup finely chopped carrot
Instructions
1
Combine ground beef, egg, bread crumbs, Parmesan cheese, basil, and onion powder in a bowl to create the base of your meatballs.
2
Form the mixture into 3/4-inch spherical shapes and arrange them neatly on a parchment-lined tray for even cooking.
3
Bring the broth to a rolling boil in a large, deep pot over medium-high heat until it reaches its maximum temperature.
4
Add the escarole, orzo, carrot, and meatballs to the pot, stirring gently to distribute them evenly.
5
Return the mixture to a boil, then gradually reduce the heat to a lower simmer and cook at a gentle, slow boil, stirring constantly to prevent the pasta from adhering to the pot's surface, until it reaches a tender yet still-firm texture, approximately 10 minutes.
6
Serve the dish hot, straight from the pot.