Italian Wedding Soup



  • 12lb lean ground beef
  • 1egg, slightly beaten
  • 2tablespoons breadcrumbs
  • 1tablespoon parmesan cheese
  • 12teaspoon dried basil
  • 12teaspoon onion powder
  • 5 34cups chicken broth
  • 2cups chopped escarole or 2 cups chopped spinach
  • 12cup orzo pasta, uncooked
  • 13cup finely chopped carrot
  • grated parmesan cheese


  1. In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4″ balls.
  2. In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.
  3. Return to boil;reduce heat to medium.
  4. Cook at slow boil for 10 minutes or until orzo is tender.
  5. Stir frequently to avoid sticking.
  6. Serve with additional Parmesan cheese sprinkled on top.


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