Italian Wedding Soup

By charlotteh371

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

Yields: 10 servings

Ingredients

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

Preparation

Step 1

1 Mix thoroughly the beef, egg, bread crumbs, cheese, onion and pepper. Shape firmly into ½-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.