California Italian Wedding Soup Recipe

California Italian Wedding Soup Recipe

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  • 1/2 pound extra-lean ground beef
  • 1 egg, lightly beaten
  • 2 tablespoons Italian-seasoned breadcrumbs
  • 1 tablespoon grated Parmesan cheese
  • 2 tablespoons shredded fresh basil leaves
  • 1 tablespoon chopped Italian flat leaf parsley (optional)
  • 2 green onions, sliced (optional)
  • 5 3/4 cups chicken broth
  • 2 cups finely sliced escarole (spinach may be substituted)
  • 1 lemon, zested
  • 1/2 cup orzo (rice-shaped pasta), uncooked
  • grated Parmesan cheese for topping


Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4 inch balls.

Pour broth into a large saucepan over high heat. When boiling, drop in meatballs. Stir in escarole, lemon zest and orzo. Return to a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. Serve sprinkled with cheese.

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