Italian Wedding Soup

Contributed By: Kay Davis


1- 12 oz package of Italian Style Meatballs
2 cans (49 oz. each) chicken broth
4 cups escarole, thinly sliced or you may use spinach
1 1/2 cups orzo or ditalini pasta
1 cup carrots, chopped
2 teaspoon dried basil
1 teaspoon onion powder or 1 tablespoon minced dried onion


In a large saucepan, heat broth to a boil. Add remaining ingredients and return to a boil. Reduce heat to medium and cook for 10 minutes or until pasta
is tender, stirring frequently. Serve sprinkled with Parmesan cheese.
Serves: 10-12

Helpful Hints:

Cooks note: You can make your own meatballs but make small ones about the size of a large walnut.

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