Meatball Soup with Escarole and Orzo
- 1 of 1 In a large bowl, combine beef, egg, bread crumbs, mint, parsley, garlic, lemon zest, salt and black pepper. Stir to mix well. Using your hands or a small scoop, shape the mixture into about 36 meatballs using about 1 heaping tablespoon for each.
- 1 of 3 Heat the oil in a large pot over medium heat. Add leeks and celery and cook 5 minutes, stirring often, until softened.
- 2 of 3 Stir in the broth, tomatoes and escarole and bring to a boil. Stir in the orzo and return to a boil. Carefully drop in the meatballs and return to a boil.
- 3 of 3 Reduce the heat to medium-low, cover, and cook about 18 minutes, stirring occasionally, until the orzo is tender and the meatballs are cooked through. Stir in lemon juice and hot pepper sauce.
Servings Per Recipe: 6
Per Serving: 3 g sat. fat, 5 g fiber, 839 mg sodium, 282 kcal cal., 28 g carb., 22 g pro., 28 mg chol., 9 g Fat, total