Italian Wedding Soup, (Low Sodium)

photo by Chicagoland Chef du Jour

- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
-
meatball
- 1⁄2 lb lean ground beef, ground chicken or 1/2 lb ground turkey
- 1 egg, slightly beaten
- 2 tablespoons breadcrumbs, seasoned
- 1 tablespoon parmesan cheese
- 1⁄2 teaspoon basil, dried and crushed
- 1⁄2 teaspoon onion powder
-
broth
- 8 cups chicken broth, low sodium
- 1 egg, slightly beaten
- 2 teaspoons parmesan cheese, grated
- 3 cups escarole, chopped
- 1⁄2 cup orzo pasta, uncooked
- 1⁄2 cup carrot, diced medium
- parmesan cheese, grated, garnish
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.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.