Italian Wedding Soup

• 1/2 lb lean ground beef
• 1 egg, slightly beaten
• 2 tablespoons breadcrumbs
• 1 tablespoon parmesan cheese
• 1/2 teaspoon dried basil
• 1/2 teaspoon onion powder
• 5 3/4 cups chicken broth
• 2 cups chopped escarole or 2 cups chopped spinach
• 1/2 cup orzo pasta, uncooked
• 1/3 cup finely chopped carrot
• grated parmesan cheese

1. In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.
2. In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.
3. Return to boil;reduce heat to medium.
4. Cook at slow boil for 10 minutes or until orzo is tender.
5. Stir frequently to avoid sticking.
6. Serve with additional Parmesan cheese sprinkled on top.

lean ground beef, egg, breadcrumbs, parmesan cheese, dried basil, onion powder, chicken broth, chopped spinach, orzo pasta, carrot, parmesan cheese

Taken from www.food.com/recipe/italian-wedding-soup-14061 (may not work)