Italian Wedding Soup Recipe

Name: Italian Wedding Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 servings
Ingredients: 1 lb lean ground beef; 1 egg (or 2 egg whites); 1/2 cup fresh bread crumbs; 1/2 cup Parmesan cheese, grated; 2 tbsp onion, grated; 1/4 tsp black pepper; 12 cups CAMPBELL’S® Ready to Use Chicken Broth; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp celery salt; 1 cup orzo pasta (rice-shaped pasta), cooked and drained; 2 cups escarole, thinly sliced

Ingredients

1 lb lean ground beef
1 egg (or 2 egg whites)
1/2 cup fresh bread crumbs
1/2 cup Parmesan cheese, grated
2 tbsp onion, grated
1/4 tsp black pepper
12 cups CAMPBELL’S® Ready to Use Chicken Broth
1 tsp onion powder
1 tsp garlic powder
1 tsp celery salt
1 cup orzo pasta (rice-shaped pasta), cooked and drained
2 cups escarole, thinly sliced

PREP TIME 15m	COOK TIME 25m	TOTAL TIME 40m
YIELD 10 servings

Instructions

Combine beef,egg,bread crumbs,3 tbsp (45 mL) of the cheese,onion and pepper; shape firmly into meatballs,about ½-inch (1.25 cm) in diameter.
In large saucepan,heat broth,onion and garlic powder,and celery salt over medium-high heat; bring to boil.
Add meatballs; reduce heat to low.
Cook for 10 minutes or until meatballs are cooked through.
Remove meatballs from saucepan; set aside.
Stir in orzo pasta and cook for 5 minutes; stir in escarole.
Return meatballs to saucepan; cook until soup is heated through.
Sprinkle with remaining cheese.