Italian Wedding Soup

1 pound extra-lean ground beef
2 eggs, lightly beaten
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon onion powder
6 cups chicken broth
2 cups thinly sliced escarole (alternatively, arugula or spinach)
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. Serve with fresh egg bread.

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