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Italian Wedding Soup with Basil and Lemon

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
25 min
SERVINGS
6 servings
Lunch U.S.
Italian Wedding Soup with Basil and Lemon
Ingredients
  • 1/2 pound extra-lean ground beef
  • 1 egg, lightly beaten
  • 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 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
Instructions
1
Combine ground beef, beaten egg, bread crumbs, shredded cheese, chopped basil, parsley, and green onions in a bowl.
2
Form the mixture into small, rounded portions, about 3/4 of an inch in diameter.
3
Place a generous amount of broth into a large saucepan and bring it to a rolling boil over high heat.
4
Once the mixture is boiling, gently add the meatballs to the saucepan.
5
Stir in chopped escarole, a sprinkle of lemon zest, and cooked orzo.
6
Return the saucepan to a boil, then gradually decrease the heat to a medium setting.
7
Continue cooking at this reduced heat for 10 minutes, stirring constantly until the orzo is tender.
8
Serve the dish hot, topped with a generous sprinkling of shredded cheese.