1/2 lb. ground beef
1 egg, beaten
2 T. bread crumbs
1 T. grated Parmesan cheese
1/2 t. dried basil
1/2 t. onion powder
5-3/4 c. chicken broth
2 c. escarole, thinly sliced
1/2 c. orzo pasta, uncooked
1/3 c. carrot, finely chopped
Garnish: Parmesan cheese, grated
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Combine beef, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4-inch balls. Heat broth to boiling; stir in escarole, orzo, carrot and meatballs. Return to a boil; reduce heat to medium. Cook at slow boil for 10 minutes, or until orzo is tender. Stir frequently to prevent sticking. Serve with Parmesan cheese on top. Makes 4 to 6 servings.
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