Quick Italian Wedding Soup
Total TimePrep: 25 min. Cook: 35 min.
Makes10 servings (2-1/2 quarts)
- 10 cups chicken broth
- 2 bone-in chicken breast halves (8 ounces each), skin removed
- 1 egg, lightly beaten
- 1/4 cup dry bread crumbs
- 4 tablespoons grated Parmesan cheese, divided
- 1-1/2 teaspoons Italian seasoning, divided
- 1 pound ground beef
- 1/2 cup uncooked orzo pasta
- 1/4 teaspoon pepper
- 1 package (10 ounces) frozen chopped spinach, thawed and drained
- In a large saucepan, bring broth and chicken to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until chicken is no longer pink. Remove the chicken and set aside.
- In a large bowl, combine the egg, bread crumbs, 2 tablespoons cheese and 1 teaspoon Italian seasoning. Crumble beef over mixture and mix well.
- Shape into 1-in. balls; add to broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until meatballs are no longer pink. Skim fat.
- Add pasta, pepper and remaining Italian seasoning to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until pasta is tender. Remove chicken from bones; discard bones and shred meat. Add the chicken, spinach and remaining cheese to soup and heat through.
Nutrition Facts1-1/4 cups: 175 calories, 6g fat (3g saturated fat), 54mg cholesterol, 1056mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 17g protein.
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Dec 31, 2014
Easy and delicious! I've used leftover chicken rather than cooking the chicken breasts and added more vegetables to the recipe too-it never fails to please.
Dec 13, 2009
Very good and easy to make. I added shredded carrots for some additional color & vegetables.