California Italian Wedding Soup recipe
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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 2 green onions, sliced 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
Nutrition Info
- 158.9 caloriescarbohydrate: 15.4 gcholesterol: 55.3 mgfat: 5.6 gfiber: 1.4 gprotein: 11.5 gsaturatedFat: 2.2 gservingSize: -sodium: 98.6 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions California Italian Wedding Soup
Directions
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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.