1 tablespoon chopped Italian flat leaf parsley(Optional)
2green onions, sliced(Optional)
5 ¾ cups chicken broth
2 cups finely sliced escarole (spinach may be substituted)
1lemon, zested
½ cup orzo (rice-shaped pasta), uncooked
grated Parmesan cheese for topping
Directions
Step 1
Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4 inch balls.
Advertisement
Step 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.
