California Italian Wedding Soup
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.
Ingredients
- ½ pound extra-lean ground beef
- 1 egg lightly beaten
- 2 tablespoons Italian-seasoned bread crumbs
- 1 tablespoon grated Parmesan cheese
- 2 tablespoons shredded fresh basil leaves
- 1 tablespoon chopped Italian flat leaf parsley Optional
- 2 green onions sliced (Optional)
- 5 ¾ cups chicken broth
- 2 cups finely sliced escarole spinach may be substituted
- 1 lemon zested
- ½ cup orzo rice-shaped pasta, uncooked
- grated Parmesan cheese for topping
Instructions
- Mix together beef, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4-inch meatballs.
- 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.