Italian Wedding Soup

Italian Wedding Soup

Ingredients:

• 1/2 pound extra-lean ground beef
• 1 egg, lightly beaten
•  2 tablespoons Italian-seasoned breadcrumbs
• 2 teaspoons granulated garlic
• 1 tablespoon grated Parmesan cheese
• 2 tablespoons shredded fresh basil leaves
• 1 tablespoon chopped Italian flat leaf parsley
• 2 green onions, sliced
• 5 3/4 cups chicken broth
• 2 cups finely sliced escarole
• 1 lemon, zested
• 1/2 cup orzo (rice-shaped pasta), uncooked
• grated Parmesan cheese for topping

Directions:

• Mix together the meat, egg, bread crumbs, garlic, 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.

Servings Per Recipe: 6

Amount Per Serving

Calories: 159

*   Total Fat: 5.6g
*   Cholesterol: 60mg
*   Sodium: 99mg
*   Total Carbs: 15.4g
*       Dietary Fiber: 1.4g
*   Protein: 11.5g