Napa Daves Italian Wedding Soup

• 12 lb ground beef
• 1 egg, lightly beaten
• 2 tablespoons breadcrumbs
• 1 tablespoon parmesan cheese, grated
• 2 tablespoons basil
• 1 tablespoon parsley
• 2 green onions, chopped
• 6 cups chicken broth
• 1 (10 ounce) package frozen spinach (then thawed)
• 1 lemon, zest of, only
• 12 cup orzo pasta (uncooked rice-shaped pasta)
• parmesan cheese, for topping

1. Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions.
2. Shape the meat mix into 3/4 inch balls.
3. Pour broth into a large saucepan over high heat.
4. After the broth starts to boil, drop in meatballs a few at a time.
5. Add the spinach and cook for about 5 minutes until the soup is very hot again.
6. Add the lemon zest and orzo and return to a boil; reduce heat to medium.
7. Cook for 10 more minutes or until orzo is tender, stirring frequently.
8. Serve sprinkled with additional parmesan cheese.

ground beef, egg, breadcrumbs, parmesan cheese, basil, parsley, green onions, chicken broth, frozen spinach, lemon, orzo pasta, parmesan cheese

Taken from www.food.com/recipe/napa-dave-s-italian-wedding-soup-275079 (may not work)