Italian Wedding Soup I

    Italian Wedding Soup I


    759 people made this

    About this recipe: Coming from Rhode Island, a very ethnic state, this soup was traditionally served at Italian weddings. Serve with grated Parmesan cheese.

    Serves: 4 

    • 230g extra-lean minced beef
    • 1 egg, lightly beaten
    • 2 tablespoons dry bread crumbs
    • 1 tablespoon grated Parmesan cheese
    • 1/2 teaspoon dried Italian basil
    • 1/2 teaspoon onion powder
    • 5 3/4 cups (1.5litre) chicken broth
    • 2 cups thinly sliced escarole, or other leafy vegetable
    • 1 cup (110g) uncooked orzo pasta
    • 1/3 cup finely chopped carrot

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 2cm balls.
    2. In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.

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