California Italian Wedding Soup Recipe

California Italian Wedding Soup Recipe

"This is my variation of a standard recipe. I like fresh basil and a little lemon rind, so those are basically my only changes. This is a quick and easy soup with flavors that impress all." Author: D PATEL Total Time: 25 m

Prep time: 
Cook time: 
Serving size: 6
Calories per serving: 107

Ingredients:

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

Directions:

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

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.

Source: allrecipes.com

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