Meatball Soup with Escarole and Orzo

Meatball Soup with Escarole and Orzo
Escarole adds a nutritional element to this delicious meatball and orzo soup recipe that's bursting with fresh flavors.
Makes 6
Prep 15 m
Cook 23 m

Ingredients

Meatballs:

Soup:

Directions

Meatballs:

  1. 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.

Soup:

  1. 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. 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. 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.
Nutrition Information for Meatball Soup with Escarole and Orzo
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