Rating
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 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. 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