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.
Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions. Shape into ¾- inch balls.
Pour broth into a large saucepan over high heat. When boiling, drop in meatballs.
Stir in escarole, lemon zest, and orzo. Return to a boil, then reduce heat to medium.
Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently.
Serve sprinkled with cheese.
- 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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