Shared by Shareholder Elaine McMillan
From Allrecipes.com, submitted by DPATEL
All ingredients have been doubled from the original recipe to accommodate a typical head of escarole. Reviewers said you could use kale or spinach instead of the escarole, and that you can use about any ground beef. Quite yummy! –Elaine McMillan
1 lb. extra-lean ground beef 2 eggs, lightly beaten
¼ cup Italian-seasoned breadcrumbs 2 TBSP grated Parmesan cheese
¼ cup shredded fresh basil leaves 2 TSBP chopped parsley
2 green onions, sliced 12 cups (3 Qt.) chicken broth
4 cups finely sliced escarole zest from 2 lemons
½ cup orzo (rice-shaped pasta), uncooked grated Parmesan cheese for topping
Mix together the meat, egg, breadcrumbs, cheese, basil, parsley, and green onions; shape into 3/4-inch balls (size of grapes). Pour the broth into a large saucepan over high heat. Once 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.