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Italian Wedding Soup


Serves 4
½ lbextra-lean ground beef
1egg, lightly beaten
1 TbspPastene Hot Crushed Peppers, optional
2 TbspPastene Italian Flavored Bread Crumbs or Pastene Plain Bread Crumbs
1 TbspPastene Grated Parmesan Cheese
½ tspdried basil
½ tsponion powder
6 cupschicken broth
2 ½ cupsthinly sliced escarole
1 cupPastene Orzo, uncooked
⅓ cupcarrot, finely chopped
Salt and pepper to taste


  • In a medium bowl, combine meat, egg, bread crumbs, cheese, hot crushed peppers, basil, onion powder, and salt and pepper to taste; shape into 3/4 inch balls.
  • In a large saucepan, heat chicken broth to a boil then reduce to simmer; stir in escarole, orzo pasta, chopped carrot, and meatballs.
  • Return to boil, then reduce heat to medium.
  • Cook at a slow boil for 10 minutes, or until pasta is al dente.
  • Stir frequently to prevent sticking. 
  • Serve and Enjoy!

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