California Italian Wedding Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This is my variation of a standard recipe. I like fresh basil and a little lemon rind, so those are basically my only changes. This is a quick and easy soup with flavors that impress all. Ingredients:
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 |
Directions:
1. Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4 inch balls.
2. 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.
|
|