Italian Wedding Soup

By á-24895

You're just minutes away from a delicious homemade soup that uses garlic and oregano for a rustic Italian touch.

Ingredients

• 1 pound lean ground beef
• 1 egg or 2 egg whites
• 1/2 cup fresh bread crumbs
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons grated onions
• 1/4 teaspoon ground black pepper
• 12 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon celery salt
• 2/3 cup orzo pasta (rice-shaped pasta)
• 2 cups thinly sliced escarole
• Grated Parmesan cheese

Details

Servings 10
Adapted from campbellskitchen.com

Preparation

Step 1

1 Mix thoroughly the beef, egg, bread crumbs, cheese, onion and pepper. Shape firmly into 1/2-inch balls.

2 Heat the broth, onion powder, garlic powder and celery salt in a 6-quart saucepot over medium-high heat to a boil. Stir the meatballs into the saucepot. Reduce the heat to low and cook for 10 minutes or until they're cooked through. Remove the meatballs and set them aside.

3 Stir the orzo in the saucepot and cook for 5 minutes. Stir the escarole in the saucepot. Return the meatballs to the saucepot and cook until they're heated through. Sprinkle with the cheese.