"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Itlian Wedding Soup Recipe

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This recipe for Itlian Wedding Soup, by , is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Clark

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb extra lean ground beef
1 egg, slightly beaten
2 tbsp dried bread crumbs
1 tbsp grated Parmesan cheese
1/2 tsp dried basil
1/2 tsp onion powder
5 1/4 c low sodium chicken broth
2 c thinly sliced escarole or spinach
1/2 c orzo pasta
1/3 c finely chopped carrot
1 1/2 tsp salt
Fresh basil leaves
Cracked black pepper

Directions:
Directions:
1. Preheat oven to 350 F. Mix together beef, egg, bread crumbs, cheese, dried basil, and onion powder in a bowl. Shape into 1/4 inch meatballs and transfer to foil lined baking pan. Bake until browned, about 7 mins.
2. Meanwhile, bring broth to a boil in a large sauce pan; stir in escarole or spinach, orzo, carrot, ad salt. Return to a boil, reduce heat, and simmer covered, stirring occasionally, until orzo is al dente, about 10 minutes.
3. Add cooked meatballs to soup.
4. Garnish with fresh basil and pepper.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 min
Personal Notes:
Personal Notes:
221 cal

 

 

 

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