Italian Wedding Soup

Prep Time: 20 mins  |  Cook Time: 30 mins  |  Total Time: 50 mins  | Servings: 4

Ingredients:

½ pound extra lean ground beef (or ground turkey)

1 large egg, lightly beaten

2 tablespoons dry bread crumbs

1 tablespoon grated Parmesan cheese

½ teaspoon dried basil

½ teaspoon onion powder

5-3/4 cups chicken broth

2 cups thinly sliced escarole

1 cup uncooked orzo pasta

½ cup finely chopped carrot

Directions:

Step 1

Combine ground beef, egg, bread crumbs, Parmesan cheese, basil, and onion powder in a bowl.

Step 2

Shape beef mixture into 3/4-inch balls and place on a parchment-lined tray.

Step 3

Heat broth in a large pot over medium-high heat until boiling. Stir in escarole, orzo, carrot, and meatballs and return to boil. Reduce heat to medium and cook at slow boil, stirring frequently to prevent sticking, until pasta is tender yet firm to the bite, about 10 minutes.

Step 4

Serve hot and enjoy!

Cook’s Note

This recipe is versatile. You can use ground turkey instead of beef, spinach instead of escarole, and any small pasta instead of orzo.