This is my variation of a standard Italian wedding soup recipe. I like fresh basil and a little lemon rind, so those are basically my only changes. This is a quick and easy soup with flavors that impress all.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
159 Calories
Recipe Instructions
Step 1
Mix together beef, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4-inch meatballs.
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.
Ingredients
1 egg, lightly beaten
1 tablespoon grated Parmesan cheese
½ pound extra-lean ground beef
5 ¾ cups chicken broth
1 lemon, zested
2 tablespoons Italian-seasoned bread crumbs
2 tablespoons shredded fresh basil leaves
1 tablespoon chopped Italian flat leaf parsley (Optional)
2 green onions, sliced (Optional)
2 cups finely sliced escarole (spinach may be substituted)
