Italian Wedding Soup
This hearty and flavorful Italian wedding soup simmers up in 30 minutes with just a few simple ingredients.
Servings: 10
Ingredients
- ½ pound extra lean ground beef
- 1 large egg, lightly beaten
- 2 tablespoons dry bread crumbs
- 1 tablespoon Parmesan cheese, grated
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- 2-3 teaspoons olive oil, divided
- ½ cup finely chopped carrots, about 2 medium size carrots
- 1 teaspoon minced garlic, minced
- 6 cups chicken broth
- 1 cup beef broth
- 2 cups escarole, thinly sliced
- ½ cup orzo pasta, uncooked
- 1 teaspoon Italian seasoning
- garlic salt (with parsley flakes)
Instructions
- Use a medium bowl and combine meat, egg, bread crumbs, cheese, basil, and onion powder. Scoop and shape the mixture into ¾ inch balls (makes about 32-36 small meatballs).
- Add a bit of olive oil to a large skillet. Once hot add the meatballs and cook until no longer pink.
- Add 1 teaspoon olive oil to a large saucepan and heat. Saute the carrots in the olive oil for about 5 minutes. Add minced garlic and cook until fragrant. Add both broths and bring to a boil. Stir in escarole and orzo pasta. Return to boil, then reduce heat to low-medium. Add meatballs.
- Cook at a slow boil for 10 minutes. Season with garlic salt and Italian seasoning to taste.
Video
Nutrition
Calories: 97kcal | Carbohydrates: 9g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 657mg | Potassium: 283mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1310IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 1mg