Italian Wedding Soup

Campbell's Italian Wedding Soup Recipe

You're just minutes away from a delicious homemade soup that uses garlic for a rustic Italian touch.

At a glance


15 min.


40 min.



Servings: about 1 1/2 cups each

Cook: 25 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

1 pound lean ground beef
1 egg or 2 egg whites
1/2 cup fresh bread crumbs
3 tablespoons grated Parmesan cheese
2 tablespoons grated onions
1/4 teaspoon ground black pepper
12 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
2/3 cup orzo pasta (rice-shaped pasta)
2 cups thinly sliced escarole
Grated Parmesan cheese

How to Make It

  • 1

    Mix thoroughly the beef, egg, bread crumbs, cheese, onion and pepper. Shape firmly into 1/2-inch balls.

  • 2

    Heat the broth, onion powder, garlic powder and celery salt in a 6-quart saucepot over medium-high heat to a boil. Stir the meatballs into the saucepot. Reduce the heat to low and cook for 10 minutes or until they're cooked through. Remove the meatballs and set them aside.

  • 3

    Stir the orzo in the saucepot and cook for 5 minutes. Stir the escarole in the saucepot. Return the meatballs to the saucepot and cook until they're heated through. Sprinkle with the cheese.

Full Screen View

  • Recipe Twist: Grating the Parmesan cheese fresh just before use will maximize the flavor in this recipe.  Leave the cheese and grater on the table so your guests can add more if they wish.
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes