Homemade Italian Wedding Soup


  • 1/2 lb lean ground beef
  • 1 egg, slightly beaten
  • 2 tablespoons breadcrumbs
  • 1 tablespoon Parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 5 3/4 cups chicken broth
  • 2 cups chopped escarole or 2 cups chopped spinach
  • 1/2 cup orzo pasta, uncooked
  • 1/3 cup finely chopped carrot
  • grated parmesan cheese

Indicates item can be purchased at Tenuta’s.


Serves: 4 | Prep Time: 15 min | Cook Time: 25 min

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

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