Description
Coming from Rhode Island, a very ethnic state, this soup was traditionally served at Italian weddings. Serve with grated Parmesan cheese.
Ingredients
- ½ pound extra-lean ground beef
- 1 egg, lightly beaten
- 2 tablespoons dry bread crumbs
- 1 tablespoon grated Parmesan cheese
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- 5 ¾ cups chicken broth
- 2 cups thinly sliced escarole
- 1 cup uncooked orzo pasta
- ⅓ cup finely chopped carrot
Instructions
- Combine ground beef
- egg
- bread crumbs
- Parmesan cheese
- basil
- and onion powder in a bowl; shape into 3/4-inch balls.
- Heat broth in a large pot over medium-high heat until boiling. Stir in escarole
- orzo
- carrot
- and meatballs and return to boil. Reduce heat to medium and cook at slow boil
- stirring frequently to prevent sticking
- until pasta is tender yet firm to the bite
- about 10 minutes.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4