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.
| Prep Time: | 10m |
| Cook Time: | 15m |
| Ready in: | 25m |
| Yield: | 6 servings |
| 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) 2 green onions, sliced (optional) 5 3/4 cups chicken broth 2 cups finely sliced escarole (spinach may be substituted) 1 lemon, zested 1/2 cup orzo (rice-shaped pasta), uncooked grated Parmesan cheese for topping | |
- 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.
| Nutrition Information Servings Per Recipe: 6 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 189 cal | Total Fat: | 7.6 g | Cholesterol: | 60 mg | |||
| Sodium: | 1061 mg | Carbohydrates: | 16.4 g | Fiber: | 1.4 g | |||
| Protein: | 13.5 g | |||||||
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