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Total Time:
Prep Time: 30 min
Cook Time: 40 min

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Ingredients

For 10 Servings

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5 3/4 cup chicken broth
1 tbsp chopped italian flat leaf parsley (optional)
1 eggs beaten
1/2 lb extra-lean ground beef
2 cup finely sliced escarole (spinach may be substituted)
grated parmesan cheese for topping
1 tbsp grated parmesan cheese to taste
2 green onions, sliced (optional)
2 tbsp italian-seasoned breadcrumbs
1 lemon , zested
1/2 cup orzo (rice-shaped pasta), uncooked
2 tbsp shredded fresh basil leaves
sliced carrots

Directions

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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.
3 Serve sprinkled with cheese.

Directions

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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.

3. Serve sprinkled with cheese.

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