Italian Wedding Soup

This hot bowl of comfort is complimented by little lean ground beef meatballs and finely grated Parmesan cheese.  Bon Appétit!

Products you'll need:

CAMPBELL’S® Ready to Use Chicken Broth

CAMPBELL’S® Ready to Use Chicken Broth

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  • 1 lb (454 g) lean ground beef
  • 1 egg (or 2 egg whites)
  • 1/2 cup (125 mL) fresh bread crumbs
  • 1/2 cup (125 mL) Parmesan cheese, grated
  • 2 tbsp (30 mL) onion, grated
  • 1/4 tsp (1 mL) black pepper
  • 12 cups (3 L) CAMPBELL’S® Ready to Use Chicken Broth
  • 1 tsp (5 mL) onion powder
  • 1 tsp (5 mL) garlic powder
  • 1 tsp (5 mL) celery salt
  • 1 cup (250 mL) orzo pasta (rice-shaped pasta), cooked and drained
  • 2 cups (500 mL) escarole, thinly sliced


  1. 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.
  2. 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.
  3. 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.

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Amount Per Serving
Calories 260
Fat 11 g
Sodium 1460 mg
Carbohydrate 24 g
Dietary Fibre 1 g
Protein 16 g
Calcium 1 %DV

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