Italian Wedding Soup with Homemade Meatballs, Escarole, Carrots, and Orzo Recipe
This Italian wedding soup features homemade meatballs combined with tender escarole, carrots, and orzo pasta in a flavorful chicken broth. It's a comforting and hearty soup perfect for a wholesome meal, garnished with fresh parsley and Parmesan cheese for added taste.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Meatballs
- ½ pound extra-lean ground beef
- 1 large egg, lightly beaten
- 2 tablespoons dry bread crumbs
- 1 tablespoon grated Parmesan cheese
- ½ teaspoon dried basil
- ½ teaspoon onion powder
Soup
- 5 ¾ cups chicken broth
- 2 cups thinly sliced escarole
- 1 cup uncooked orzo pasta
- ⅓ cup finely chopped carrot
Instructions
- Prepare the meatball mixture: In a bowl, combine the ground beef, lightly beaten egg, dry bread crumbs, grated Parmesan cheese, dried basil, and onion powder. Mix thoroughly until well combined.
- Shape the meatballs: Form the beef mixture into ¾-inch diameter meatballs. Arrange them on a parchment-lined tray to keep them separated and ready for cooking.
- Heat the broth: Pour the chicken broth into a large pot and heat it over medium-high heat until it reaches a boil.
- Add ingredients to the broth: Stir in the sliced escarole, uncooked orzo pasta, chopped carrot, and the prepared meatballs. Return the soup to a boil.
- Simmer the soup: Reduce the heat to medium and maintain a slow boil. Stir frequently to prevent the pasta and meatballs from sticking to the bottom. Cook for about 10 minutes until the pasta is tender but still firm to the bite, and the meatballs are fully cooked.
- Serve: Ladle the soup into bowls, garnish with fresh parsley and extra Parmesan cheese if desired, and serve hot for a comforting meal.
Notes
- You can substitute ground turkey for beef to reduce fat content.
- Spinach can replace escarole if preferred or unavailable.
- Feel free to use any small pasta shape instead of orzo, such as acini di pepe or pastina.
- Stir the soup frequently while cooking to prevent sticking and ensure even cooking.
