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.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.