California Italian Wedding Soup recipe

6 servings

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

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.