This hearty soup is an excellent meal on a cold, wintry day!
Italian Wedding Soup
½ pound extra-lean ground beef
1 egg – lightly beaten
2 tbsp. dry bread crumbs
1 tbsp. grated Parmesan cheese
½ tsp. dried basil
1 tsp. garlic – minced
¼ cup onion – diced
5¾ cups chicken broth
2 cups escarole – thinly sliced
1 cup uncooked orzo pasta
1/3 cup carrot – chopped
Salt and freshly ground black pepper
~In medium bowl, combine meat, egg, bread crumbs, cheese, basil, garlic, and onion; shape into 3/4 inch balls. Saute meatballs over medium heat until cooked.
~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 about 10 minutes.
~Season to taste with salt and pepper, and serve with your favorite rolls!
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