California Italian Wedding Soup


  • ½ pound extra-lean ground beef
  • 1egg, 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)
  • 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.


  • 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.

  • Source: Read Full Article