Chicken Meatball Italian Wedding Soup
This hearty Italian Wedding Soup features Jones Dairy Farm Chicken Meatballs simmered with tender vegetables, escarole, and orzo in a flavorful broth. Easy to prepare, it’s a nutritious, comforting meal. Recipe by Chef Bruce Mattel.
4
Servings
15 mins
Prep Time
40 mins
Total Time
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1/2 cup | onion, minced |
| 2 medium | carrots, sliced |
| 2 cloves | garlic |
| 1 large head | escarole, shredded |
| 24 oz. | chicken stock or broth |
| 1 cup | orzo, cooked |
| 1/2 cup | parmesan cheese, grated |
| 12 | |
salt and pepper, to taste |
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Directions
-
In a medium stock pot, sweat the onion, carrots, and garlic until translucent.
-
Add the escarole and chicken stock, and simmer for approximately 15 minutes.
-
Add the cooked orzo, parmesan cheese, meatballs, and season with salt and pepper. Bring to a simmer and serve immediately.
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