California Italian Wedding Soup

California Italian Wedding Soup

157 Reviews 14 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
DPATEL
Recipe by  DPATEL

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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 (157)

Rate This Recipe
ASHLEY_S
112

ASHLEY_S

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 at 350 for about 12-15 minutes to get rid of the grease. I then freeze half of them for another day. Definitely use the fresh basil and onion in the meatballs, and the lemon zest in the soup. They are what set this recipe apart from the usual salty wedding soups. It also helps to use homemade or organic chicken broth.

WUNDERDA
83

WUNDERDA

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.

WANDA
62

WANDA

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 got the idea from. When I served it, he coldn't stop raving, and not a drop was left. It is luscious, delectable and definitely one our new comfort foods! Don't hesitate, make it today. I would have given it six stars if it had been an option! (PS I used the spinach instead of the escarole, and we served it with a generous splash of lemon juice on each bowl)

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 159 cal
  • 8%
  • Fat
  • 5.6 g
  • 9%
  • Carbs
  • 15.4 g
  • 5%
  • Protein
  • 11.5 g
  • 23%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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