California Italian Wedding Soup Recipe

Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions. Shape into ¾- inch balls.

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, then reduce heat to medium.

Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently.

Serve sprinkled with cheese.