california italian wedding soup

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• 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.