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Itialian wedding soup
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| ngredients SERVINGS: USMETRIC | |
| 1/2 pound | extra lean ground beef |
| 1 | eggs, (lightly beaten) |
| 2 tablespoons | Italian style breadcrumbs |
| 1 tablespoon | grated parmesan cheese |
| 2 tablespoons | fresh basil leaves, (shredded) |
| 1 tablespoon | flat leaf parsley, (chopped, optional) |
| 2 | green onions, (sliced, optional) |
| 5 3/4 cups | chicken broth |
| 2 cups | escarole, (finely sliced, spinach may be substituted) |
| 1 | lemon, (zested) |
| 1/2 cup | orzo, (rice-shaped pasta, uncooked) |
grated parmesan cheese (for topping) 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.
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