Italian Wedding Soup I ​

Servings: 8

Ingredients

	1 pound extra-lean ground beef
	1/4 cup dry bread crumbs
	2 tablespoons grated Parmesan cheese
	2 eggs, lightly beaten
	1 teaspoon dried basil
	1 teaspoon onion powder
	11 1/2 cups chicken broth
	4 cups thinly sliced escarole
	2 cups uncooked orzo pasta
	2/3 cup finely chopped carrots

Directions

Step 1 In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.

Step 2 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.