Ingredient:
1/2 pound extra-lean ground beef
1 egg, lightly beaten
2 tbsp Italian-seasoned breadcrumbs
1 tbsp grated Parmesan cheese
2 tbsp shredded fresh basil leaves
1 tbsp 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
Method:
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.
1/2 pound extra-lean ground beef
1 egg, lightly beaten
2 tbsp Italian-seasoned breadcrumbs
1 tbsp grated Parmesan cheese
2 tbsp shredded fresh basil leaves
1 tbsp 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
Method:
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.
