SoupAmerican

California Italian Wedding Soup

Name: California Italian Wedding Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.5 pound extra-lean ground beef; 1 egg, lightly beaten; 2 tablespoons Italian-seasoned bread crumbs; 1 tablespoon grated Parmesan cheese; 2 tablespoons shredded fresh basil leaves; 1 tablespoon chopped Italian flat leaf parsley; 2 green onions, sliced; 5.75 cups chicken broth; 2 cups finely sliced escarole (spinach may be substituted); 1 lemon, zested; 0.5 cup orzo (rice-shaped pasta), uncooked; grated Parmesan cheese for topping

4.2

(10 reviews)

Author:Deena Patel Total: 0h 25m 12 ingredients 6 servings

A variation of the standard Italian wedding soup recipe with fresh basil and lemon rind. This is a quick and easy soup with flavors that impress all.

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Prep Time

0h 10m

Cook Time

0h 15m

Ingredients

Yield

6 servings

Calories

159 kcal

Ingredients

What you'll need

12 total ingredients

0.5 pound extra-lean ground beef

1 egg, lightly beaten

2 tablespoons Italian-seasoned bread crumbs

1 tablespoon grated Parmesan cheese

2 tablespoons shredded fresh basil leaves

1 tablespoon chopped Italian flat leaf parsley

2 green onions, sliced

5.75 cups chicken broth

2 cups finely sliced escarole (spinach may be substituted)

1 lemon, zested

0.5 cup orzo (rice-shaped pasta), uncooked

grated Parmesan cheese for topping

Nutrition Details

Nutrition Facts

California Italian Wedding Soup

Serving Size1 servings

Amount per serving

Calories159

% Daily Value*

Total Fat 6g8%

Saturated Fat 2g10%

Trans Fat 0g

Cholesterol 55mg18%

Sodium 99mg4%

Potassium 0mg0%

Total Carbohydrates 15g5%

Dietary Fiber 1g4%

Total Sugars 1g

Protein 12g24%

Vitamin D 0mcg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are estimates and may vary.

Method

Step-by-step instructions

Mix together beef, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4-inch meatballs.

Pour broth into a large saucepan over high heat. When boiling, drop in meatballs. Stir in escarole, lemon zest, and orzo. Return to a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. Serve sprinkled with cheese.

Author & Creator

Deena Patel

Source Recipe