Meatball Soup with Escarole and Orzo (TNT)

MEATBALL SOUP WITH ESCAROLE AND ORZO

MEATBALLS
1 pound lean ground beef
1 egg
1/3 cup plain bread crumbs
1/4 cup each chopped mint and chopped parsley
2 cloves garlic, minced
1 tbs lemon zest
1/2 tsp salt
1/4 tsp pepper

SOUP
2 tsp olive oil
2 leeks, sliced
1 rib celery, sliced
3 cans 14.5 oz each low sodium chicken broth
14.5 oz can diced tomatoes
1 small head escarole, chopped
1/2 cup uncooked orzo
2 tsp lemon juice
1/4 tsp hot pepper sauce

MEATBALLS---In a bowl, combine first 9 ingredients. Stir to mix well. Shape mixture into 36 meatballs.

SOUP---Heat oil in a pot. Add leeks and celery and cook 5 min. stirring until softened. Stir in broth, tomatoes and escarole and bring to a boil. Stir in orzo and return to a boil. Drop in the meatballs and return to a boil.

Reduce heat, cover and cook 18 min. stirring until orzo is tender and the meatballs are cooked through. Stir in lemon juice and pepper sauce. MAKES 6 SERVINGS.*

Recipe source: The Apple Dumpling Gang yahoo group, submitted by Russie

PEG'S NOTES: Instead of the fresh mint for the meatballs, I used fresh parsley, basil, chives and tarragon (just because I have it growing). I also used fresh spinach instead of the escarole.