California Italian Wedding Soup recipe

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Ingredients

½ pound extra-lean ground beef
1 egg, lightly beaten
2 tablespoons Italian-seasoned breadcrumbs
1 tablespoon grated Parmesan cheese
2 tablespoons shredded fresh basil leaves
1 tablespoon chopped Italian flat leaf parsley
2 green onions, sliced
5 ¾ cups chicken broth
2 cups finely sliced escarole (spinach may be substituted)
1 lemon, zested
½ cup orzo (rice-shaped pasta), uncooked
grated Parmesan cheese for topping

Nutrition Info

158.9 calories
carbohydrate: 15.4 g
cholesterol: 55.3 mg
fat: 5.6 g
fiber: 1.4 g
protein: 11.5 g
saturatedFat: 2.2 g
servingSize: -
sodium: 98.6 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions, shape into 3/4 inch balls.

  2. Pour broth into a large saucepan over high heat. When boiling, drop in meatballs. Stir in escarole, lemon zest and orzo. Return to a boil, reduce heat to medium. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. Serve sprinkled with cheese.

Recipe Yield

6 servings

Recipe Note

This is my variation of a standard recipe. I like fresh basil and a little lemon rind, so those are basically my only changes. This is a quick and easy soup with flavors that impress all.

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