Description
This is my variation of a standard 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 breadcrumbs
- 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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 6