Recipe By Star Pooley
Published Jan 25th
Prep 20m Cook 30m Additional - Ready In 50m
Servings 4 servings Calories 416.3

Coming from Rhode Island, this soup was traditionally served at Italian weddings. Serve with grated Parmesan cheese.

Recipe Ingredients

  • ½ pound extra-lean ground beef
  • 1 egg, lightly beaten
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • ½ teaspoon dried basil
  • ½ teaspoon onion powder
  • 5 ¾ cups chicken broth
  • 2 cups thinly sliced escarole
  • 1 cup uncooked orzo pasta
  • ⅓ cup finely chopped carrot

Cooking Directions

  1. 1 In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
  2. 2 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 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.

Nutrition Facts

  • Calories 416.3
  • Carbohydrate 43.3 g
  • Cholesterol 86.8 mg
  • Fat 14.2 g
  • Fiber 2.9 g
  • Protein 27.3 g
  • Saturated Fat 5.3 g
  • Sodium 1211 mg
  • Sugar 4 g


  1. I am the chef at a sports bar and grill in Dania Beach, Florida. My clientele consists not only of local residents but tourists from around the world. I am expected to prepare extraordinary soups and specials on a daily basis...on a limited budget with limited time. My ratings are based on customer take - Read more ...
  2. After reading everyone elses reviews this is what I did to make the best Italian wedding soup I've EVER tasted. First I used about 7 cups of broth. 6 cups of chicken broth, 1 can of beef broth. The beef broth DEFINITELY adds that extra punch this soup needs. Definitely only use 1/2 cup of - Read more ...
  3. My late grandmother came from the Old country, and I've used this recipe as a basis for replicating her recipe, but a few adjustments are critical. First, the pasta must be cooked separately; otherwise, it thickens and ruins the soup. If you don't plan on leftovers, the pasta can be cooked in the soup, but - Read more ...
  4. I made a few changes to this recipe: - Reduce pasta to 1/2 cup (You can use orzo, small shells, ditalini, orecchiette...) - Brown meatballs in a little olive oil and drain before adding to soup. (Gives meatballs better color and flavor, and makes soup less greasy!) - I increased carrots to 1/2 cup, and - Read more ...
  5. Delicious! Easy to make! Wonderful~ I followed the advice of others: 1. Make pasta separately (Acini de Pepe instead of orzo) 2. Baked the meatballs at 350 for 25 minutes 3. Used frozen spinach (I had some on hand) I also added some celery as well as some onion, garlic and zucchini that I had - Read more ...
  6. This was fabulous! I made it for co-workers and they loved it! I did take the advice of so many and did sub acini di pepe for the orzo, a bag of baby spinach for the escarole, baked the meatballs ahead of time, and added a small boiled and diced chicken breast. It was unbelievably - Read more ...
  7. Excellent soup!! I made this last weekend for lunch, and it was so good that I had to have it for dinner too! I made a few minor adjustments to it. For the meatballs, I used 1/2 lb grnd pork, 1/2 lb. grnd beef, 1 tsp onion powder, 1 tsp garlic salt, 1 tsp steak - Read more ...
  8. I subbed in frozen chopped spinach for the escarole-this was delicious and easy!
  9. I found this soup bland. Moreover, the amount of orzo the recipe asks for is excessive. If the soup is not eaten immediately the orzo absorbs all the liquid. The end result is anything but a soup.

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