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
-
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.
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
Share your thoughts on the California Italian Wedding Soup Recipe in the Recipe Sharing forum and let us know if you have any tips or variations to enhance this classic dish!
Was this page helpful?
Submit Your Own Recipe
Have your own special recipe to share? Submit Your Recipe Today!
Comments