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ITALIAN WEDDING SOUP
1/2 pound extra-lean ground beef
1 egg, lightly beaten
2 T dry bread crumbs
1 T grated Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. onion powder
5 3/4 cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
1/3 cup finely chopped carrot In medium bowl
Combine meat, egg, bread crumbs, cheese, basil and onion powder; shape
into 3/4
inch balls. In large saucepan, heat broth to boiling; stir in escarole,
orzo
pasta, chopped carrot, and meatballs. Return to boil, then reduce heat
to
medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir
frequently to prevent sticking.
Makes 4 servings.
   
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