California Italian Wedding Soup

California Italian Wedding Soup

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"This is my variation of a standard recipe. I like fresh basil and a little lemon rind, so those are basically my only changes. This is a quick and easy soup with flavors that impress all."

Ingredients

25 m {{adjustedServings}} servings 159 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4 inch balls.
  2. Pour broth into a large saucepan over high heat. When boiling, drop in meatballs. Stir in escarole, lemon zest and orzo. Return to a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. Serve sprinkled with cheese.
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Reviews

164
  1. 215 Ratings

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I have been making this recipe for about 4 years now and consider it the best version of wedding soup I have ever tasted. I make a double batch of meatballs from ground sirloin, then bake them a...

This is good but I tried it the 2nd time with just pork meatballs and it is much tastier. Chicken and pork mixed is also tastier than the ground beef.

Wow! I have never rated a recipe before, but I randomly came across this one and thought the ingredients sounded good. While it was cooking, my husband turned up his nose, and questioned where I...