California Italian Wedding Soup

Shared by Shareholder Elaine McMillan

From, 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.