Ingredients
- 6 cups chicken broth (good quality)
- 1/2 teaspoon fresh ground black pepper, or to taste)
- 1 tablespoon lemon zest (or the zest from 1 lemon)
- 2 cups escarole, finely sliced (or can use spinach)
- 43 grams dry orzo pasta (dry, 1/2 cup, or use 1 cup cooked rice added in at the end)
- 1/3 cup grated parmesan cheese (more for sprinkling) (optional)
- FOR THE MEATBALLS
- 1/4 pound lean ground beef
- 1/4 pound ground pork (or use 1/2 pound ground beef)
- 2 tablespoons fresh minced parsley
- 1/4 teaspoon dried Italian seasoning (rubbed between fingers)
- 1 large egg, slightly beaten
- 2 garlic cloves, minced
- 1 green onion, finely chopped (use white part only)
- 2 tablespoons dry breadcrumbs
- 3 tablespoons grated Parmesan cheese
- 1/2 teaspoon seasoned salt (or white salt)
- 1/2 teaspoon fresh ground black pepper (or more)
How to Make
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Step 1: TO MAKE THE MEATBALLS: in a bowl combine all ingredients together, using clean hands mix until well combined.
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Step 2: Shape into 3/4-inch balls.
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Step 3: Place onto a plate or cover and refrigerate until ready to use.
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Step 4: Pour the chicken broth in a large saucepan then add in the black pepper; bring to a simmer over medium heat.
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Step 5: Drop in the meatballs, then stir in the escarole or spinach, lemon zest and uncooked orzo; return to a simmer.
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Step 6: Reduce the heat to low and simmer for about 20 minutes or until the orzo is tender.
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Step 7: Optional; at the end of cooking mix in 1/3 cup of parmesan cheese until heated through. Season with salt if desired.
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Step 8: Ladle into bowl then sprinkle with more Parmesan cheese on top.
We hope you enjoy this recipe!
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