1. For the meatballs; in a bowl combine all ingredients together, using hands mix until well combined. 2. Shape into 3/4-inch balls. 3. Place onto a plate or refrigerate until ready to use. 4. Pour the chicken broth in a large saucepan then add in the black pepper; bring to a simmer over medium heat. 5. Drop in the meatballs, then stir in the escarole or spinach, lemon zest and uncooked orzo; return to a simmer. 6. Reduce the heat to low and simmer for about 20 minutes or until the orzo is tender. 7. OPTIONAL; at the end of cooking mix in 1/3 cup of parmesan cheese until heated through. 8. Season with salt if desired. 9. Ladle into bowl then sprinkle with more Parmesan cheese on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
