Italian Wedding Soup I

Italian Wedding Soup I

587

"Coming from Rhode Island, a very ethnic state, this soup was traditionally served at Italian weddings. Serve with grated Parmesan cheese."

Ingredients

50 m {{adjustedServings}} servings 438 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 47.7g
  • 15%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 1211 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

587
  1. 761 Ratings

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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....

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; o...

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...