Italian Wedding Soup

In the cold of winter this soup is a winner.
Somtimes I add other fresh vegetables,
what ever is in the refrigerator.

Ingredients:
1/2 pound extra-lean ground beef
1 egg, lightly beaten
2 tablespoons Italian-seasoned breadcrumbs
1 tablespoon grated Parmesan cheese
2 tablespoons shredded fresh basil leaves
1 tablespoon chopped Italian flat leaf parsley
2 green onions, sliced
5 3/4 cups chicken broth
2 cups finely sliced spinach
1 lemon, zested
1/2 cup orzo, uncooked
Grated Parmesan cheese

Directions
Mix together the meat, egg, bread crumbs,
cheese, basil, parsley, and green onions,
shape into 1/2 inch balls.
Pour broth into a large saucepan and heat.
Bring to boil, drop in meatballs.
Stir in spinach, lemon zest and orzo.
Return to a boil, reduce heat to medium.
Cook at a slow boil for 10 minutes
or until orzo is tender, stirring frequently.
Serve sprinkled with cheese.