Italian Wedding Soup
1/2 lb lean ground beef
1 egg, slightly beaten
2 tablespoons breadcrumbs
1 tablespoon parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups chopped escarole or 2 cups chopped spinach
1/2 cup orzo pasta, uncooked
1/3 cup finely chopped carrot
grated parmesan cheese
1 In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4″ balls.
2 In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.
3 Return to boil;reduce heat to medium.
4 Cook at slow boil for 10 minutes or until orzo is tender.
5 Stir frequently to avoid sticking.
6 Serve with additional Parmesan cheese sprinkled on top.