Meatball Soup with Escarole and Orzo



Meatballs:
1 pound 95 percent lean 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 black pepper

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 can (14.5 ounces) diced tomatoes
1 small head escarole, chopped (about 6 cups)
1/2 cup uncooked orzo
2 teaspoons lemon juice
1/4 teaspoon hot pepper sauce

1. Meatballs: 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.
2. Soup: Heat the oil in a large pot over medium heat. Add leeks and celery and cook 5 minutes, stirring often, until softened.
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.
4. 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.

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