Italian Wedding Soup
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- 1/2 pound(s) ground beef
- 1 eggs beaten
- 2 tablespoon(s) bread crumbs
- 1 tablespoon(s) parmesan cheese
- 1/2 teaspoon(s) basil dried
- 1/2 teaspoon(s) onion powder
- 5 3/4 cup(s) chicken broth
- 2 cup(s) escarole or spinach chopped
- 1/2 cup(s) orzo or ditalini pasta
- 1/3 cup(s) carrots finely chopped
- parmesan cheese grated
- 1. In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape
- into 3/4" balls.
- 2. In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.
- 3. Return to boil;reduce heat to medium.
- 4. Cook at slow boil for 10 minutes or until orzo is tender.
- 5. Stir frequently to avoid sticking.
- 6. Serve with additional Parmesan cheese sprinkled on top.
This recipe is a personal recipe added by ChrisBovi and has not been tested or endorsed by MyRecipes.
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Italian Wedding Soup Recipe at a Glance
- COURSE: Soups/Stews