California Italian Wedding Soup

Posted by Unknown at 11:04 PM Labels: No comments

Recipe by DPATEL 

"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:

  • 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(optional)


Directions:
  1. Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4 inch balls.
  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.


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