Italian Wedding Soup, (Low Sodium)

READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Boil water for orzo. Cook according to package directions. Rinse with cool water, drain and set aside.
  • In medium bowl combine, meat, egg, bread crumbs, Parmesan cheese, dried basil & onion powder. Shape into 1/2" balls, set aside.
  • In large soup pot, heat broth to boiling; stir in carrots.
  • Whisk together: 1 beaten egg and 2 t grated parmesan; slowly add to broth while stirring the broth with a fork to allow thin strands of egg to form.
  • Return to boil; add meatballs slowly to avoid sticking to one another and bottom of pot.
  • Return to a slow simmer. Add cooked orzo and escarole. Simmer for an additional 15-20 minutes.
  • Check for seasoning. Sometimes I add a little chicken bouillon at this point if the flavor needs a boost.
  • Ladle into bowls and serve with additional Parmesan cheese, if desired.
Advertisement