Meatball Soup with Escarole and Orzo

1 pound lean ground beef
1 egg
1/3 cup plain bread crumbs
1/4 cup each chopped mint and chopped parsley
2 cloves garlic, minced
1 tablespoon lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper

2 teaspoons olive oil
2 leeks, sliced
1 rib celery, sliced
3 cans 14.5 oz each low sodium chicken broth
14.5 oz can diced tomatoes
1 small head escarole, chopped
1/2 cup uncooked orzo
2 teaspoons lemon juice
1/4 teaspoon hot pepper sauce

Meatballs—In a bowl, combine first 9 ingredients. Stir to mix well. Shape mixture into 36 meatballs.

Soup—Heat oil in a pot. Add leeks and celery and cook 5 minutes stirring until softened. Stir in broth, tomatoes and escarole and bring to a boil. Stir in orzo and return to a boil. Drop in the meatballs and return to a boil.

Reduce heat, cover and cook 18 minutes. stirring until orzo is tender and the meatballs are cooked through. Stir in lemon juice and pepper sauce.

Makes 6 servings.

Cooks Standard Stainless Steel Stockpot with Cover, 6-Quart

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