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California Italian Wedding Soup Recipe

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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook15 m
  • Ready In25 m
  • 1Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4 inch balls.
  • 2Pour 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.
Ingredients
  • 6 servings
  • 159 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    159
    8%
  • Fat:
    5.6
    9%
  • Carbs:
    15.4
    5%
  • Protein:
    11.5
    23%
  • Cholesterol:
    55
    18%

Based on a 2,000 calorie diet

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