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Italian Wedding Soup recipe (Soup)

Yield: 4 servings

1   egg
2 tablespoons bread crumbs
½ lb lean ground beef
1 tablespoon grated Parmesan cheese
½ teaspoons dried basil
½ teaspoons onion powder
6 cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
1/3 cups finely chopped carrot

Posted by Caroline on Apr 23, 2010


In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder, shape into ¾ 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.

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