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Italian Wedding Soup


Serves 4
½ lb extra-lean ground beef
1 egg, lightly beaten
2 Tbsp Pastene Italian Flavored Bread Crumbs
1 Tbsp Pastene Grated Parmesan Cheese
1 Tbsp Pastene Hot Crushed Peppers
½ tsp dried basil
½ tsp onion powder
salt and pepper to taste 
6 cups chicken broth
2 ½ cups thinly sliced escarole
1 cup Pastene Orzo, uncooked
⅓ cup carrot, finely chopped


Prep time: 10-15 minutes | Cook time: 12 minutes

  • In a medium bowl, combine meat, egg, breadcrumbs, cheese, hot crushed peppers (optional), basil, onion powder, and salt and pepper. Shape into ¾” balls, place on a dish and set aside.
  • In a stockpot on high heat, bring the chicken broth to a boil then reduce to simmer. Stir in escarole, pasta, carrots, and meatballs.
  • Return to boil, then reduce heat to medium.
  • Cook at a slow boil, stirring frequently, for 10 minutes or until pasta is al dente.
  • Serve with crusty bread and enjoy!

Product Used

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