Recipe by Kittencal@recipezazz
Once the meatballs are shaped this soup takes very little time to put together and to cook, it makes a wonderful soup to serve at a dinner party --- the success of this soup will strongly depend on your quality of chicken broth so use the very best, the meatballs may be prepared covered and refrigerated up to a day in advance and I strongly recommend doing so to blend the flavors --- the complete recipe may be doubled.
Top Review by muffinlady
Oh so good. I made only a few changes and only because that is what I had. I used frozen spinach I used better than boullion - Chicken instead of chicken broth and I used more lemon zest and added a few splashed of water along with dried parsley to meatball mixture and allowed it all- unformed meatball mixture to sit in refrigerator overnight before formed in afternoon. It turned out so good.
- 6 cups good quality chicken broth (see my Kittencal's Best Chicken Stock/Broth (Crock Pot Option))
- 1⁄2 teaspoon fresh ground black pepper (or to taste)
- 1 tablespoon lemon zest (or the zest from 1 lemon)
- 2 cups finely sliced escarole (or use spinach)
- 1⁄2 cup uncooked orzo pasta (or use 1 cup cooked rice added in at the end)
- 1⁄3 cup grated parmesan cheese (more for sprinkling) (optional)
- 1⁄4 lb extra lean ground beef
- 1⁄4 lb ground pork (or use 1/2 pound ground beef)
- 2 tablespoons fresh minced parsley
- 1 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 seasoning salt or 1⁄2 teaspoon white salt
- 1⁄4-1⁄2 teaspoon fresh ground black pepper
Directions See How It's Made
- For the meatballs; in a bowl combine all ingredients together, using hands mix until well combined.
- Shape into 3/4-inch balls.
- Place onto a plate or refrigerate until ready to use.
- Pour the chicken broth in a large saucepan then add in the black pepper; bring to a simmer over medium heat.
- Drop in the meatballs, then stir in the escarole or spinach, lemon zest and uncooked orzo; return to a simmer.
- Reduce the heat to low and simmer for about 20 minutes or until the orzo is tender.
- OPTIONAL; at the end of cooking mix in 1/3 cup of parmesan cheese until heated through.
- Season with salt if desired.
- Ladle into bowl then sprinkle with more Parmesan cheese on top.