Ronzoni Wedding Soup

Ronzoni Wedding Soup

Prep Time: 20 min.
Start to Finish: 30 min.


1/2 lb. extra lean ground beef
1 egg, slightly beaten
2 tablespoons fine dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon EACH dried basil leaves and onion powder
5-3/4 cups (46-oz. can) chicken broth
2 cups thinly sliced escarole or spinach
1/2 cup (about 3 oz.) RONZONI Orzo, uncooked
1/3 cup finely chopped carrot
Grated Parmesan cheese

In medium bowl, combine meat, egg, bread crumbs, cheese and seasonings; shape into 3/4-inch balls. In large saucepan, heat broth to boiling; stir in meatballs, escarole, pasta and carrot. Return to a boil; reduce heat to medium. Cook at a slow boil 10 minutes or until pasta is tender, stirring frequently. Serve sprinkled with cheese. 4 to 6 servings.

Source: Ronzoni Pasta website, 2001 (accessed on the Wayback Machine)