California Italian Wedding Soup

A variation of the standard Italian wedding soup recipe with fresh basil and lemon rind. 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

Ingredients

• 1 egg, lightly beaten
• 1 tablespoon grated Parmesan cheese
• 2 green onions, sliced
• 1 lemon, zested
• 2 tablespoons Italian-seasoned bread crumbs
• 1 tablespoon chopped Italian flat leaf parsley
• 2 tablespoons shredded fresh basil leaves
• 2 cups finely sliced escarole (spinach may be substituted)
• grated Parmesan cheese for topping
• 0.5 pound extra-lean ground beef
• 5.75 cups chicken broth
• 0.5 cup orzo (rice-shaped pasta), uncooked

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.