California Italian Wedding Soup
broth, escarole, beef, onions, orzo, lemon, egg, basil, cheese, parsley, breadcrumbs
Ingredients
1/2 pound extra-lean ground beef 1 egg, 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 2 green onions, sliced 5 3/4 cups chicken broth 2 cups finely sliced escarole (spinach may be substituted) 1 lemon, zested 1/2 cup orzo (rice-shaped pasta), uncooked grated Parmesan cheese for topping
Directions for California Italian Wedding Soup Recipe
Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4 inch balls. 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.
Read the full directions on Allrecipes.com
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