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Nutrition Facts
Serving Size 1 (479g) Recipe makes 4 servings
Calories 293
Calories from Fat 90		(30%)
Amount Per Serving		%DV
	Total Fat 10.0g	15%
	Saturated Fat 3.6g	18%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.4g
Cholesterol 90mg		30%
Sodium 1236mg		51%
Potassium 658mg		18%
Total Carbohydrate 24.3g		8%
	Dietary Fiber 2.1g	8%
	Sugars 2.5g
Protein 24.5g		48%
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Italian Wedding Soup

Recipe #14061 | 25 min | 5 min prep | add private note

⁽¹⁷⁹⁾ RATE IT NOW Print Recipe

By: LikeItLoveIt
Nov 10, 2001

SERVES 4 (change servings and units)

Ingredients

1/2 lb lean ground beef
1 egg, slightly beaten
2 tablespoons breadcrumbs
1 tablespoon parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups chopped escarole or chopped spinach
1/2 cup orzo pasta, uncooked
1/3 cup finely chopped carrot
grated parmesan cheese

Directions

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.

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Featured Reviews for This Recipe

From: Donut Chef

On Nov 20, 2009

Excellent recipe! Wonderful. We're going to have it again soon. I substituted a sliced Italian sausage for the meatballs. For awhile when it was first simmering, it looked of rather dubious quality. But the finished product was simply amazing. Definitely five stars. Updated: made with meatballs. Nice. It turned out too salty for my taste, so I might cut the amount of chicken broth with a cup of water.

0 people found this review helpful

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From: Spendygirl

On Nov 19, 2009

I've never had Italian Wedding soup before. This was delicious and easy! Even my 8 year old daughter loved it. She now requests it for dinner. Great recipe, thanks!!!!

0 people found this review helpful

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From: Christina1

On Nov 14, 2001

I made this recipe yesterday for a client and it turned out yummy! So good that I am making it for my husband and myself tonight! I did make a few changes - I kind of combined two recipes where I made my own stock at the beginning by simmering chicken stock with carrots, herbs, celery and onions. And, I added fresh chopped sage and lemon juice to the meatballs and sauteed them in a dry frying pan just until they were browned to give them a more pleasing color. Then I added them to the broth with the spinach (used frozen chopped) and orzo (I just love orzo). I also added crushed tomatoes, fresh minced garlic, lemon juice and parmesan cheese at the very end and simmered for another 5 minutes or so. Made garlic parmesan toast to go along with it. I love the recipe - and am so glad I found it!

34 people found this review helpful

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