Name: California Italian Wedding Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Extra-lean ground beef - ½ pound; Egg, lightly beaten - 1; Italian-seasoned bread crumbs - 2 tablespoons; Grated Parmesan cheese - 1 tablespoon; Shredded fresh basil leaves - 2 tablespoons; Chopped Italian flat leaf parsley (Optional) - 1 tablespoon; Green onions, sliced (Optional) - 2; Chicken broth - 5 ¾ cups; Finely sliced escarole (spinach may be substituted) - 2 cups; Lemon, zested - 1; Orzo (rice-shaped pasta), uncooked - ½ cup; Grated Parmesan cheese for topping - ½ cup

Ingredients for - California Italian Wedding Soup

1. Extra-lean ground beef ½ pound

2. Egg, lightly beaten 1

3. Italian-seasoned bread crumbs 2 tablespoons

4. Grated Parmesan cheese 1 tablespoon

5. Shredded fresh basil leaves 2 tablespoons

6. Chopped Italian flat leaf parsley (Optional) 1 tablespoon

7. Green onions, sliced (Optional) 2

8. Chicken broth 5 ¾ cups

9. Finely sliced escarole (spinach may be substituted) 2 cups

10. Lemon, zested 1

11. Orzo (rice-shaped pasta), uncooked ½ cup

12. Grated Parmesan cheese for topping ½ cup

How to cook deliciously - California Italian Wedding Soup

1 . Stage

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

2 . Stage

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.