Recipe Details

California Italian Wedding Soup

A variation of the standard Italian wedding soup recipe with fresh basil and lemon rind. This is a quick and easy soup with flavors that impress all.

Makes:6 servings

Ingredients

½ 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
5¾ 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

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Directions

Prep:10 mCook:15 mReady:25 m

Mix together beef, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4-inch meatballs.
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.