Recipe: Meatball Soup with Escarole and Orzo

MEATBALL SOUP WITH ESCAROLE AND ORZO

FOR THE MEATBALLS:
1 pound extra lean (95%) ground beef
1 egg
1/3 cup plain bread crumbs
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 tablespoon lemon zest
1/2 teaspoon salt
1/4 teaspoon ground black pepper

FOR THE SOUP:
2 teaspoons olive oil
2 leeks, cleaned and sliced
1 rib celery, sliced
3 cans (14.5 ounces each) low-sodium chicken broth
1 (14.5 ounce) can diced tomatoes
1 small head escarole, chopped (about 6 cups)
1/2 cup orzo, uncooked
2 teaspoons lemon juice
1/4 teaspoon hot pepper sauce

TO MAKE THE MEATBALLS:
In a large bowl, combine all the ingredients for the meatballs; 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. Set aside.

TO PREPARE THE SOUP:
Heat the oil in a large pot over medium heat. Add leeks and celery and cook 5 minutes, stirring often, until softened.

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. 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.

Makes 6 servings
Adapted from source: Family Circle magazine