Italian Wedding Soup I Recipe
Try this Italian Wedding Soup I Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
white meat free
gluten free
contains red meat
shellfish free
contains pasta
contains dairy
contains eggs
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 pound extra-lean ground beef
- 2 tablespoons dry bread crumbs
- 1 tablespoon grated parmesan cheese
- 5 3/4 cups chicken broth
- 2 cups thinly sliced escarole
- 1 cup uncooked orzo pasta
- 1/3 cup finely chopped carrot
- 1 egg, lightly beaten
- Carbohydrate 17.9793901562636 g
- Cholesterol 1384.06632283779 mg
- Fat 277.953481593846 g
- Fiber 0.187579687491059 g
- Protein 341.674380616254 g
- Saturated Fat 80.6188283761121 g
- Serving Size 1 1 Serving (1855g)
- Sodium 2435.09371422266 mg
- Sugar 17.7918104687725 g
- Trans Fat 24.5633771710475 g
- Calories 4033 calories
In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls. 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.
