Italian Wedding Soup

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You'll want to eat this traditional favorite over and over again.

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Ingredients

1/2 lb. extra-lean ground beef
1 egg, lightly beaten
2 Tbs. dry breadcrumbs
1 Tbs. grated Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. onion powder
5 3/4 C. chicken broth
2 C. thinly sliced escarole
1 C. uncooked orzo pasta
1/3 C. finely chopped carrot

Directions

In medium bowl, combine meat, egg, breadcrumbs, 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, or until pasta is al dente. Stir frequently to prevent sticking.

Makes 4 servings.