California Italian Wedding Soup |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Ingredients:
5 3/4 cup(s) chicken broth |
1 tablespoon(s) chopped italian flat leaf parsley (optional) |
1 eggs beaten |
1/2 pound(s) extra-lean ground beef |
2 cup(s) finely sliced escarole (spinach may be substituted) |
grated parmesan cheese for topping |
1 tablespoon(s) grated parmesan cheese to taste |
2 green onions, sliced (optional) |
2 tablespoon(s) italian-seasoned breadcrumbs |
1 lemon, zested |
1/2 cup(s) orzo (rice-shaped pasta), uncooked |
2 tablespoon(s) shredded fresh basil leaves |
sliced carrots |
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.
3. Serve sprinkled with cheese.
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