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Italian Wedding Soup
 

½ lb. ground beef  1 egg, lightly beaten  2 T dry bread crumbs  1 T grated Parmesan cheese  ½ t dried basil  ½ t onion powder  5¾ 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 ¾ 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.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.