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California Italian Wedding Soup


1/2 lb extra-lean ground beef
1 egg, lightly beaten
2 T italian seasoned bread crumbs
1 T grated parmesan cheese (plus more for topping)
2 T fresh basil, shredded
1 T flat leaf parsley, chopped
2 green onions, sliced
5 3/4 cups low sodium chicken broth (1 large can)
2 cups escarole, finely sliced (you can substitute spinach but the escarole is really delicious in this)
zest of one lemon
1/2 cup orzo, uncooked


Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions. Shape into 3/4" balls.  Bring the broth to a boil in a large saucepan over high heat. Drop in the meatballs. Stir in the escarole, lemon zest and orzo. After the broth returns to a boil reduce the heat to medium. Cook. stirring frequently for 10 minutes, or until orzo is tender. Serve sprinkled with cheese.
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