Directions:
- For the meatballs; in a bowl combine all ingredients together, using hands mix until well combined.
- Shape into 3/4-inch balls.
- Place onto a plate or refrigerate until ready to use.
- Pour the chicken broth in a large saucepan then add in the black pepper; bring to a simmer over medium heat.
- Drop in the meatballs, then stir in the escarole or spinach, lemon zest and uncooked orzo; return to a simmer.
- Reduce the heat to low and simmer for about 20 minutes or until the orzo is tender.
- OPTIONAL; at the end of cooking mix in 1/3 cup of parmesan cheese until heated through.
- Season with salt if desired.
- Ladle into bowl then sprinkle with more Parmesan cheese on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.5 Kcal (1045 kJ) | ||
| Calories from fat | 171.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.09g | 29% | |
|---|---|---|---|
| Cholesterol | 62.17mg | 21% | |
| Sodium | 1619.5mg | 67% | |
| Potassium | 455.3mg | 10% | |
| Total Carbs | 5.24g | 2% | |
| Sugars | 0.73g | 3% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 12.18g | 24% | |
| Vitamin C | 20.4mg | 34% | |
| Iron | 0.8mg | 5% | |
| Calcium | 165.7mg | 17% | |
| Amount Per 100 g | |||
| Calories | 61.5 Kcal (257 kJ) | ||
| Calories from fat | 42.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 29% | |
|---|---|---|---|
| Cholesterol | 15.33mg | 21% | |
| Sodium | 399.2mg | 67% | |
| Potassium | 112.23mg | 10% | |
| Total Carbs | 1.29g | 2% | |
| Sugars | 0.18g | 3% | |
| Dietary Fiber | 0.11g | 2% | |
| Protein | 3g | 24% | |
| Vitamin C | 5mg | 34% | |
| Iron | 0.2mg | 5% | |
| Calcium | 40.9mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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