Italian Wedding Soup I
Serves: 4
Jonathan Flatley
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 tbsps
Bread Crumb (dry)1 tbsp
Grated Parmesan Cheese1 tsp
Dried Basil1 tsp
Onion Powder5.75 cups
Chicken Broth2 cups
Escarole (thinly sliced)1 cup
Orzo Pasta (uncooked)1 cup
Carrot (finely chopped)Directions:
1
In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls
2
In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs
3
Return to boil, then reduce heat to medium
4
Cook at slow boil for 10 minutes, or until pasta is al dente
5
Stir frequently to prevent sticking