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Thursday, October 21 2010
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
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.

Nutrition Facts
Calories 282, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 28 mg, Sodium 839 mg, Carbohydrate 28 g, Fiber 5 g, Protein 22 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:18 am   |  Permalink   |  0 Comments  |  Email

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