Italian Wedding Soup I

Name: Italian Wedding Soup I
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 79 milliliters finely chopped carrot; 1 liters chicken broth; 1 teaspoons dried basil; 2 Tbsps dry bread crumbs; 1 egg, lightly beaten; 473 milliliters thinly sliced escarole; 227 grams extra-lean ground beef; 1 teaspoons onion powder; 237 milliliters uncooked orzo pasta; 1 Tbsp grated Parmesan cheese

You can never have too many main course recipes, so give Italian Wedding Soup I a try. This recipe serves 4. One portion of this dish contains roughly 21g of protein, 6g of fat, and a total of 284 calories. It can be enjoyed any time, but it is especially good for Autumn. A mixture of carrot, chicken broth, bread crumbs, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

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

Ingredients you will need

Breadcrumbs

Onion Powder

Cheese

Basil

Meat

Egg

Equipment you will use

Bowl

In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.

Ingredients you will need

Orzo