Jefferson County Recipe of the Day: Italian Wedding Soup

A delicious & hearty soup!

Italian Wedding Soup


½ pound extra-lean ground beef
1 egg – lightly beaten
2 tbsp. dry bread crumbs
1 tbsp. grated Parmesan cheese
½ tsp. dried basil
1 tsp. garlic – minced
¼ cup onion – diced
5 ¾ cups chicken broth
2 cups escarole or curly endive – thinly sliced
1 cup uncooked orzo pasta
1/3 cup carrot – chopped
Salt and freshly ground black pepper


~In medium bowl, combine meat, egg, bread crumbs, cheese, basil, garlic, and onion; shape into 3/4 inch balls.

~Saute meatballs over medium heat until cooked.

~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.

~Season the soup to taste with salt and pepper. Stir frequently to prevent sticking.

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