Italian Wedding Soup

By Merjimjan

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

1/2 lb. turkey/lean meat
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 tsp. dried basil
1/2 tsp onion powder
6-7 cups of chicken broth
2 cups thinly sliced escarole or spinach
1/2 cup uncooked orzo
1/3 cup finely chopped carrots

Details

Level of difficulty Easy
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

In a medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.

Step 2

In a large saucepan, heat broth to boiling; stir in escarole, orzo, carrots and meatballs. Bring to boil, then reduce heat to medium. Cook at a slow boil for 10 min. or until pasta is done (al dente). Stir frequently. Eat and enjoy!