Recipes|Featured Main
Italian Wedding Soup
Difficulty Level: Intermediate
-
Prep Time:25 Minutes
-
Cook Time:PT55M30 Minutes
-
Yield:6-8 Servings
Ingredients
- ½ pound extra-lean ground beef
- 1 large egg, lightly beaten
- 2 tablespoons dry breadcrumbs such as panko or Italian
- 1 tablespoon grated parmesan
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- 6 cups chicken broth
- 2 cups thinly sliced escarole
- 1 cup uncooked orzo
- 226.8g extra-lean ground beef
- 1 large egg, lightly beaten
- 25.56g dry breadcrumbs such as panko or Italian
- 12.78g grated parmesan
- 4.26g salt
- 2.13g pepper
- 2.13g dried basil
- 2.13g onion powder
- 1419.53ml chicken broth
- 473.18ml thinly sliced escarole
- 236.59ml uncooked orzo
Escape the cold and warm up with our Italian Wedding Soup! The ingredients really come together in the pot – a marriage of flavors, if you will.
Preparation
STEP 1
Preheat oven to 350° F.
STEP 2
Combine ground beef, egg, breadcrumbs, parmesan cheese, salt, pepper, basil and onion powder into a bowl and shape into golf ball sized meatballs.
STEP 3
On a sheet pan lined with parchment paper place meatballs in oven and bake for 30 minutes until lightly browned.
STEP 4
Heat chicken broth/stock in a large pot, medium-high until boiling. Stir in escarole, orzo and meatballs. Return to a rolling boil. Reduce heat to medium and cook, stirring frequently until orzo is al dente, about 10 minutes.