Wedding Soup

• 1/2 lb (.2 kg). extra lean ground beef
• 1 egg, slightly beaten
• 2 tbsp (30 ml). fine dry bread crumbs
• 1 tbsp (15 ml). grated parmesan cheese
• 1/2 tsp (2 ml). each dried basil leaves and onion powder
• 5-3/4 cups (1350 ml) (46 oz (1288 grm). can) chicken broth
• 2 cups (475 ml) thinly sliced escarole or spinach
• 1/2 cup (125 ml) (3 oz (84 grm).) RONZONI Orzo, uncooked
• 1/3 cup (80 ml) finely chopped carrot
• grated parmesan cheese

1. In medium bowl, combine meat, egg, bread crumbs, cheese and seasonings; shape into 3/4" balls.
2. In large saucepan heat broth to boiling.
3. Stir in meatballs, escarole, orzo and carrot.
4. Return to a boil; reduce heat to medium.
5. Cook at a slow boil 10 minutes or until orzo is tender, stirring frequently.
6. Serve sprinkled with cheese.

extra lean ground beef, egg, bread crumbs, parmesan cheese, basil, chicken broth, ronzoni, carrot, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/000503 (may not work)