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