Wedding Soup

January 23, 2014

You're just minutes away from a delicious homemade soup that uses garlic for a rustic Italian touch.

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
1/4 teaspoon ground black pepper
12 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
2/3 cup orzo pasta (rice-shaped pasta)
2 cups thinly sliced escarole
Grated Parmesan cheese

Mix thoroughly the beef, egg, bread crumbs, cheese, onion and pepper. Shape firmly into 1/2-inch balls. Heat the broth, onion powder, garlic powder and celery salt in a 6-quart saucepot over medium-high heat to a boil. Stir the meatballs into the saucepot. Reduce the heat to low and cook for 10 minutes or until they're cooked through. Remove the meatballs and set them aside. Stir the orzo in the saucepot and cook for 5 minutes. Stir the escarole in the saucepot. Return the meatballs to the saucepot and cook until they're heated through. Sprinkle with the cheese.

Nutritions

Calories
520

Sodium
2975mg
123% DV

Fat
24g
38% DV

Protein
34g
69% DV

Carbs
28g
9% DV

Fiber
5g
23% DV