Italian Wedding Soup
This hot bowl of comfort is complimented by little lean ground beef meatballs and finely grated Parmesan cheese. Bon Appétit!
- Combine beef,egg,bread crumbs,3 tbsp (45 mL) of the cheese,onion and pepper; shape firmly into meatballs,about ½-inch (1.25 cm) in diameter.
- In large saucepan,heat broth,onion and garlic powder,and celery salt over medium-high heat; bring to boil. Add meatballs; reduce heat to low. Cook for 10 minutes or until meatballs are cooked through. Remove meatballs from saucepan; set aside.
- Stir in orzo pasta and cook for 5 minutes; stir in escarole. Return meatballs to saucepan; cook until soup is heated through. Sprinkle with remaining cheese.
Recipe Made With
CAMPBELL’S® Ready to Use Chicken Broth
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