California Italian Wedding Soup

Updated on August 8, 2022

• 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 (Optional)

• 2 green onions, sliced (Optional)

• 5 ¾ 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

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

2. 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.

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Nutrition Facts (per serving)

159Calories6g Fat15g Carbs12g Protein

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Nutrition FactsServings Per Recipe6Calories159% Daily Value *Total Fat6g7%Saturated Fat2g11%Cholesterol55mg18%Sodium99mg4%Total Carbohydrate15g6%Dietary Fiber1g5%Total Sugars1gProtein12gVitamin C4mg22%Calcium47mg4%Iron2mg10%Potassium200mg4%

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