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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup, by , is from Recipes From Our Family Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Taryn Gaffney

Category:
Category:

Ingredients:  
Ingredients:  
3/4 pound extra-lean ground beef
1 1/2 egg lightly beaten
3 Tbs dry bread crumbs
1 Tbs and 1 1/2 tsp grated parmasean
3/4 teaspoon dried basil
3/4 teaspoon onion powder
8 2/3 cups chicken broth
3 cups thinly sliced escarole
1 1/2 cups uncooked orzo pasta
1/2 cup finely chopped carrot

Directions:
Directions:
In medium bowl combine meat, egg, bread crumbs, cheese, basil and onion powder. Shape into 3/4 inch balls.

In large saucepan, heat broth to boiling. Stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes or until pasta is al dente. Stir frequently to prevent sticking.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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