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Italian Wedding Soup




Source of Recipe


Unknown






Recipe Introduction


This recipe says to make the meat balls and put them in the soup to cook, but I perfer to make the meat balls ahead of time and put them under the brioler first to cook, and then to use them in the recipe.

A faster way is to use already made Italian Meat Balls from your Grocer's freezer.

This is a great tasting stick-to-your-ribs kind of a meal. serve this with some thick crusted bread for a real taste treat, and they'll be coming back for more.



























List of Ingredients



• 1/2 pound extra-lean ground beef
  
• 1 egg -- lightly beaten
  
• 2 tablespoons dried bread crumbs
  
• 1 tablespoon grated Parmesan cheese
  
• 1/2 teaspoon dried basil
  
• 1/2 teaspoon onion powder
  
• 5 3/4 cups chicken broth
  
• 2 cups thinly sliced escarole
  
• 1 cup uncooked orzo pasta
  
• 1/3 cup finely chopped carrots
  






Instructions



1. To make the Meat Balls
   
   
2. In medium bowl, combine meat, egg, bread crumbs, cheese, basil, and onion powder; shape into 3/4-inch balls
   
3. To make the soup
   
4. In large saucepan, heat broth to boiling; stir in escarole or spinach, pasta, carrot, and meatballs.
   Return to boil; reduce heat to medium. Cook at slow boil for 10 minutes or until pasta is tender to bite.
   Stir frequently to prevent sticking.Serve with additional Grated Parmesean Cheese sprinkled on top.
   
5. Serves 4
   
6. To make this faster you can use frozen Italian Meat Balls from the grocery store freezer.
   
   






Final Comments


Per serving: 79 Calories (kcal); 3g Total Fat; (41% calories from fat); 9g Protein; 2g Carbohydrate; 48mg Cholesterol; 1134mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates