California Italian Wedding Soup Recipe

California Italian Wedding Soup Recipe

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



  • 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
  • cupschicken broth
  • 2cupsescarole,finely sliced, or spinach
  • 1lemon,zested
  • ½cuporzo ,(rice-shaped pasta), uncooked


  1. Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions. Shape into ¾- inch balls.

  2. Pour broth into a large saucepan over high heat. When boiling, drop in meatballs.

  3. Stir in escarole, lemon zest, and orzo. Return to a boil, then reduce heat to medium.

  4. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently.

  5. 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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