Homemade mini meatballs, orzo pasta and escarole simmer in a deliciously seasoned broth to make this quick cooking Italian wedding soup that's ready in 35 minutes.
cost per recipe: $12.08
The price is determined by the national average.
pound lean ground beef
egg or 2 egg whites
cup fresh bread crumbs
tablespoons grated Parmesan cheese
tablespoons grated onion
cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
teaspoon onion powder
teaspoon garlic powder
teaspoon celery salt
ounces (about 1/2 cup) orzo pasta, cooked and drained
cups thinly sliced escarole
Thoroughly mix the beef, egg, bread crumbs, cheese and onion in a large bowl. Season the beef mixture as desired. Shape firmly into 1/2-inch meatballs.
Heat the broth, onion powder, garlic powder and celery salt in a 6-quart saucepot over medium-high heat to a boil. Add the meatballs. Reduce the heat to low. Cook for 10 minutes or until the meatballs are cooked through.
Stir in the orzo and escarole and cook until the mixture is hot and bubbling. Season to taste. Sprinkle with additional Parmesan cheese.