Ingredients

• 0.5 pounds extra-lean ground beef
• 1 egg , lightly beaten
• 2 tablespoons Italian-seasoned bread crumbs
• 1 tablespoon grated Parmesan cheese
• 2 tablespoons shredded fresh basil leaves
• 1 tablespoon chopped Italian flat leaf parsley , Optional
• 2 greens onions , Optional
• 5.75 cups chicken broth
• 2 cups finely sliced escarole , spinach may be substituted
• 1 lemon , zested
• 0.5 cups orzo , rice-shaped pasta
• grated Parmesan cheese for topping

Instructions

1. 1 Mix together beef, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4-inch meatballs.
2. 2 Pour broth into a large saucepan over high heat. When 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.

Nutrition per serving