How To Make California Italian Wedding Soup
It’s a yes to this California Italian wedding soup that marries the meaty taste of lean beef, cheese, and herbs to make a hearty, warm meal.
Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes
Serves:
Ingredients
- ½lbground beef,extra-lean
- 1egg,lightly beaten
- 2tbspItalian-seasoned breadcrumbs
- 1tbspParmesan Cheese,grated, add more for topping
- 2tbspfresh basil leaves,shredded
- 1tbspItalian flat leaf parsley,chopped
- 2green onions,sliced
- 5¾cupschicken broth
- 2cupsescarole,finely sliced, or spinach
- 1lemon,zested
- ½cuporzo ,(rice-shaped pasta), uncooked
Instructions
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Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions. Shape into ¾- inch balls.
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Pour broth into a large saucepan over high heat. When boiling, drop in meatballs.
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Stir in escarole, lemon zest, and orzo. Return to a boil, then reduce heat to medium.
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Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently.
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Serve sprinkled with cheese.
Nutrition
- Calories: 1648.82kcal
- Fat: 95.98g
- Saturated Fat: 35.84g
- Trans Fat: 5.36g
- Monounsaturated Fat: 41.88g
- Polyunsaturated Fat: 3.60g
- Carbohydrates: 89.72g
- Fiber: 4.83g
- Sugar: 6.51g
- Protein: 98.88g
- Cholesterol: 355.76mg
- Sodium: 641.62mg
- Calcium: 150.42mg
- Potassium: 1781.13mg
- Iron: 11.10mg
- Vitamin A: 42.71µg
- Vitamin C: 8.30mg
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