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. Instead of cooking the meatballs separately, you shape them, then drop them right into the simmering broth. Cooking the meatballs in the broth gives them a more tender texture, and it also adds more flavor to the soup.
Ingredients
- 1/2 pound lean ground beef
- 1 egg white
- 1/4 cup fresh bread crumbs
- 1 1/2 tablespoons grated Parmesan cheese
- 1 tablespoon grated onion
- 6 cups Swanson® Chicken Broth or Organic 100% Natural Chicken Broth or Natural Goodness Lower Sodium Chicken Broth
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1 cup cooked orzo pasta (from about 1/4 cup dry)
- 1 cup thinly sliced escarole
Instructions
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Tips
- Recipe Twist: Grating the Parmesan cheese fresh just before use will maximize the flavor in this recipe. Leave the cheese and grater on the table so your guests can add more if they wish.
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Step 1
Thoroughly mix the beef, egg white, bread crumbs, cheese and onion in a large bowl. Season the beef mixture with salt and pepper. Shape firmly into about 24 (1/2-inch) meatballs.
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Step 2
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 done.
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Step 3
Stir in the orzo and escarole and cook until the mixture is hot. Season to taste. Sprinkle with additional Parmesan cheese.
