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California Italian Wedding Soup
California Italian Wedding Soup
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate classic Italian wedding soup with fresh basil and zesty lemon for a quick, impressive twist.
Ingredients:
  • 1 lemon, zested
  • 0.5 pound extra-lean ground beef
  • 2 tablespoons Italian-seasoned bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 2 tablespoons shredded fresh basil leaves
  • 1 tablespoon chopped Italian flat leaf parsley
  • 2 green onions, sliced
  • 5.75 cups chicken broth
  • 2 cups finely sliced escarole (spinach may be substituted)
  • 0.5 cup orzo (rice-shaped pasta), uncooked
  • grated Parmesan cheese for topping
Instructions:
  • Combine the beef, egg, bread crumbs, cheese, basil, parsley, and green onions. Form the mixture into 3/4-inch meatballs.
  • In a large saucepan, bring the broth to a boil over high heat. Add the meatballs and then mix in the escarole, lemon zest, and orzo. Bring it back to a boil, then lower the heat to medium and simmer gently for 10 minutes or until the orzo is tender, stirring occasionally. Sprinkle with cheese before serving.

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