Kittencal'S Italian Wedding Soup - cooking recipe

Ingredients

6 cups good quality chicken broth (see my Kittencal's Best Chicken Stock/Broth (Crock Pot Option))
1/2 teaspoon fresh ground black pepper (or to taste)
1 tablespoon lemon zest (or the zest from 1 lemon)
2 cups finely sliced escarole (or use spinach)
1/2 cup uncooked orzo pasta (or use 1 cup cooked rice added in at the end)
1/3 cup grated parmesan cheese (more for sprinkling) (optional)
MEATBALLS
1/4 lb extra lean ground beef
1/4 lb ground pork (or use 1/2 pound ground beef)
2 tablespoons fresh minced parsley
1 egg, slightly beaten
2 garlic cloves, minced
1 green onion, finely chopped (use white part only)
2 tablespoons dry breadcrumbs
3 tablespoons grated parmesan cheese
1/2 teaspoon seasoning salt or 1/2 teaspoon white salt
1/4 - 1/2 teaspoon fresh ground black pepper

Preparation

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