Some say Italian Wedding Soup gets its name because it is served in Italian weddings, but
another story says the name comes from the amazing flavor the meat and the veggies
create when they are “married” (combined) in this delicious recipe. Check it out below.
Feeds: 4 People
Time: 50 minutes
- 2 Pounds of Extra-Lean Ground Beef
- 5 Cups of Chicken Broth
- 2 Cups Sliced Escarole
- 1 Cup Orzo Pasta (Uncooked)
- 1 Egg (Lightly Beaten)
- 2 Tbsp Dry Bread Crumbs
- 1/3 Cup of Chopped Carrot
- ½ Tsp Dried Basil
- ½ Tsp Onion Powder
- 1 Tbsp Grated Parmesan Cheese
Add the meat, egg, bread crumbs, parmesan cheese, basil and the onion powder in a bowl and mix all the ingredients together. After that, start making some meat balls (3/4 inch) out of the mixture.
In a large soup pot, heat the chicken broth till it boils and then add the escarole, orzo pasta, the chopped carrot and the meatballs we prepared. Let it boil and then reduce the heat to medium, leaving the soup to cook slowly for 10 minutes, until the pasta is al dente.
And that’s it! Serve the soup with parmesan cheese and if you tried out the recipe, don’t
forget to leave some feedback. Enjoy!