California Italian Wedding Soup

• 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

1. Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4 inch balls.
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.

extralean ground beef, egg, italianseasoned breadcrumbs, parmesan cheese, fresh basil, parsley, green onions, chicken broth, lemon, orzo, parmesan cheese

Taken from www.allrecipes.com/recipe/35781/california-italian-wedding-soup/ (may not work)