Italian Wedding Soup

Campbell's Italian Wedding Soup Recipe

" Homemade mini meatballs simmer is a deliciously seasoned broth with the addition of orzo pasta and escarole resulting in a comforting soup that really hits the spot. One taste and you'll see why this is an all-time favorite soup!"

At a glance

Prep

15 min.

Total

40 min.

Serves

10

Servings: about 1 1/2 cups each

Cook: 25 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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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
12 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
5 ounces (about 2/3 cup) orzo pasta (rice-shaped pasta), cooked and drained
2 cups thinly sliced escarole
3 tablespoons grated Parmesan cheese

How to Make It

  • 1

    Thoroughly mix the beef, egg, bread crumbs, cheese, onion and 1/4 teaspoon black pepper. Shape firmly into 1/2-inch meatballs.

  • 2

    Heat the broth, onion powder, garlic powder and celery salt in a 6-quart saucepot over medium-high heat to a boil. Add the meatballs. Reduce the heat to low.  Cook for 10 minutes or until the meatballs are cooked through. Remove the meatballs from the saucepot.

  • 3

    Stir in the orzo and cook for 5 minutes. Stir in the escarole. Return the meatballs to the saucepot and cook until the mixture is hot and bubbling. Sprinkle with the cheese.

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  • 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.
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RID#26744

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