California Italian Wedding Soup

Name: California Italian Wedding Soup
Total time: 25
Yield: 6
Ingredients: 0.5 pound extra-lean ground beef; 1 egg, lightly beaten; 2 tablespoons Italian-seasoned bread crumbs; 1 tablespoon grated Parmesan cheese; 2 tablespoons shredded fresh basil leaves; 1 tablespoon chopped Italian flat leaf parsley; 2 green onions, sliced; 5.75 cups chicken broth; 2 cups finely sliced escarole (spinach may be substituted); 1 lemon, zested; 0.5 cup orzo (rice-shaped pasta), uncooked; grated Parmesan cheese for topping

Recipe by Deena Patel from allrecipes.com

Lunch 25 Mins.

Ingredients

6 servings

•

0.5 pound extra-lean ground beef
•

1 egg, lightly beaten
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2 tablespoons Italian-seasoned bread crumbs
•

1 tablespoon grated Parmesan cheese
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2 tablespoons shredded fresh basil leaves
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1 tablespoon chopped Italian flat leaf parsley

•

2 green onions, sliced
•

5.75 cups chicken broth
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2 cups finely sliced escarole (spinach may be substituted)
•

1 lemon, zested
•

0.5 cup orzo (rice-shaped pasta), uncooked
•

grated Parmesan cheese for topping

Instructions

Mix together beef, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4-inch meatballs.
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.