Italian Wedding Soup Recipe
This classic Italian Wedding soup is hearty and comes together quickly, and is filled with mini meatballs, carrots, Escarole, orzo and more. It is easy to put together for a perfect weeknight meal!
- 1/2 lb extra lean ground beef
- 1 egg lightly beaten
- 2 tbsp dry bread crumbs
- 1 tbsp Parmesan cheese grated
- 1/2 tsp dried basil
- 1/2 tsp onion powder
- 2-3 tsp olive oil divided
- 1 tsp garlic minced
- 6 c chicken broth
- 1 c beef broth
- 2 c escarole thinly sliced
- 1/2 c orzo pasta uncooked
- 1/2 c finely chopped carrots about 2 medium size carrots
- 1 tsp Italian seasoning
- garlic salt
Use a medium bowl and combine meat, egg, bread crumbs, cheese, basil and onion powder. Scoop and shape the mixture into 3/4 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 tsp to a large sauce pan and heat. Saute the carrots in the olive oil for about 5 minutes. Add minced garlic and cook until fragrant. Add 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..
Calories: 97kcalCarbohydrates: 9gProtein: 8gFat: 3gSaturated Fat: 1gCholesterol: 31mgSodium: 657mgPotassium: 283mgFiber: 1gSugar: 1gVitamin A: 1310IUVitamin C: 11mgCalcium: 36mgIron: 1mg