Italian Wedding Soup

Here's a soup that might look a bit strange at first (at least, it did to me), but is very flavorful and satisfying. This recipe serves 6.

Soup:

8 cups chicken broth

3 cups escarole, coarsely chopped

2/3 cup orzo

Parmesan, to taste

Meatballs:

1 pound ground beef

1 egg, beaten

1 clove garlic, minced

1/2 cup onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup breadcrumbs

2 tablespoons Parmesan cheese, grated

Combine beef, garlic, onion, breadcrumbs, parsley, egg and 2 tablespoons Parmesan in a large bowl. Shape into 1" balls and place on a baking sheet. 

Then, bring the broth to a boil and add the meatballs and orzo. Reduce the heat to low and simmer for 8 minutes. Now, add the escarole and cook until wilted and the meatballs are heated through, roughly 2-3 minutes. Serve in bowls with Parmesan on top, if desired.

Enjoy!