Italian Wedding Soup is a beloved classic that brings together the comforting flavors of tender meatballs, hearty orzo pasta, and fresh escarole in a savory chicken broth.
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This warm and inviting soup is perfect for cozy family dinners or as a delightful starter for a special meal.
Its rich taste and simple preparation make it a go-to recipe for both busy weeknights and leisurely weekend gatherings.
Ingredients:
- ½ pound extra-lean ground beef
- 1 large egg, lightly beaten
- 2 tablespoons dry bread crumbs
- 1 tablespoon grated Parmesan cheese
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- 5 ¾ cups chicken broth
- 2 cups thinly sliced escarole
- 1 cup uncooked orzo pasta
- ⅓ cup finely chopped carrot
Instructions
Step 1: Prepare the Meatballs
- In a mixing bowl, combine the ground beef, beaten egg, dry bread crumbs, grated Parmesan cheese, dried basil, and onion powder|
- Mix until all ingredients are well blended.
- Shape the mixture into ¾-inch meatballs and arrange them on a parchment-lined tray.
Step 2: Cook the Soup
- In a large pot, bring the chicken broth to a boil over medium-high heat.
- Add the escarole, uncooked orzo, chopped carrot, and the prepared meatballs to the boiling broth. Stir gently.
- Return the mixture to a boil, then reduce the heat to medium. Let it simmer at a gentle boil, stirring occasionally to prevent sticking, until the orzo is tender and the meatballs are cooked through, about 10 minutes.
Step 3: Serve
- Ladle the hot soup into bowls and enjoy!
FAQs
Can I use a different type of pasta if I don’t have orzo?
Yes, you can substitute orzo with small pasta shapes like ditalini or tiny shells. Adjust the cooking time as needed based on the pasta type.
What if I can’t find escarole?
If escarole is unavailable, you can use other leafy greens such as spinach or kale. Just make sure to chop them into bite-sized pieces before adding them to the soup.
Simple Italian Wedding Soup
This Italian Wedding Soup combines flavorful meatballs, orzo pasta, and fresh escarole in a comforting chicken broth.
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Servings: 5
Ingredients
- ½ pound extra-lean ground beef
- 1 large egg lightly beaten
- 2 tbsp dry bread crumbs
- 1 tbsp parmesan cheese grated
- ½ tsp dried basil
- ½ tsp onion powder
- 5 ¾ cups chicken broth
- 2 cups escarole thinly slice
- 1 orzo pasta uncooked
- ⅓ cup carrot finely chopped
Instructions
Step 1: Prepare the Meatballs
- In a mixing bowl, combine the ground beef, beaten egg, dry bread crumbs, grated Parmesan cheese, dried basil, and onion powder. Mix until all ingredients are well blended.
- Shape the mixture into ¾-inch meatballs and arrange them on a parchment-lined tray.
Step 2:Cook the Soup
- In a large pot, bring the chicken broth to a boil over medium-high heat.
- Add the escarole, uncooked orzo, chopped carrot, and the prepared meatballs to the boiling broth. Stir gently.
- Return the mixture to a boil, then reduce the heat to medium. Let it simmer at a gentle boil, stirring occasionally to prevent sticking, until the orzo is tender and the meatballs are cooked through, about 10 minutes.
Step 3: Serve
- Ladle the hot soup into bowls and enjoy!
Save This Recipe! 💌
We'll email this post to you so you can cook it later!