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

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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.

Print Pin Rate

Course: Soup

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

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

1. 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.
2. Shape the mixture into ¾-inch meatballs and arrange them on a parchment-lined tray.

Step 2:Cook the Soup

1. In a large pot, bring the chicken broth to a boil over medium-high heat.
2. Add the escarole, uncooked orzo, chopped carrot, and the prepared meatballs to the boiling broth. Stir gently.
3. 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

1. Ladle the hot soup into bowls and enjoy!

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