Kittencal's Italian Wedding Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 cups good quality chicken broth (see my kittencal's best chicken stock/broth (crock pot option))
• 1/2 teaspoon fresh ground black pepper (or to taste)
• 1 tablespoon lemon zest (or the zest from 1 lemon)
• 2 cups finely sliced escarole (or use spinach)
• 1/2 cup uncooked orzo pasta (or use 1 cup cooked rice added in at the end)
• 1/3 cup grated parmesan cheese (more for sprinkling) (optional)
• 1/4 lb extra lean ground beef
• 1/4 lb ground lamb (or use 1/2 pound ground beef)
• 2 tablespoons fresh minced parsley
• 1 egg, slightly beaten
• 2 garlic cloves, minced
• 1 green onion, finely chopped (use part only)
• 2 tablespoons dry breadcrumbs
• 3 tablespoons grated parmesan cheese
• 1/2 teaspoon seasoning salt or 1/2 teaspoon salt
• 1/4-1/2 teaspoon fresh ground black pepper

Recipe

• 1 for the meatballs; in a bowl combine all ingredients together, using hands mix until well combined.
• 2 shape into 3/4-inch balls.
• 3 place onto a plate or refrigerate until ready to use.
• 4 pour the chicken broth in a large saucepan then add in the black pepper; bring to a simmer over medium heat.
• 5 drop in the meatballs, then stir in the escarole or spinach, lemon zest and uncooked orzo; return to a simmer.
• 6 reduce the heat to low and simmer for about 20 minutes or until the orzo is tender.
• 7 optional; at the end of cooking mix in 1/3 cup of parmesan cheese until heated through.
• 8 season with salt if desired.
• 9 ladle into bowl then sprinkle with more parmesan cheese on top.