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Kittencal's Italian Wedding Soup

Created by KittenCal on October 10, 2011

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)

Step 1: TO MAKE THE MEATBALLS: in a bowl combine all ingredients together, using clean hands mix until well combined.
Step 2: Shape into 3/4-inch balls.
Step 3: Place onto a plate or cover and refrigerate until ready to use.
Step 4: Pour the chicken broth in a large saucepan then add in the black pepper; bring to a simmer over medium heat.
Step 5: Drop in the meatballs, then stir in the escarole or spinach, lemon zest and uncooked orzo; return to a simmer.
Step 6: Reduce the heat to low and simmer for about 20 minutes or until the orzo is tender.
Step 7: Optional; at the end of cooking mix in 1/3 cup of parmesan cheese until heated through. Season with salt if desired.
Step 8: Ladle into bowl then sprinkle with more Parmesan cheese on top.