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ITALIAN WEDDING SOUP #2

THIS IS A FAMILY FAVORITE.





List of Ingredients



• 1/2 POUND EXTRA LEAN GROUND BEEF
  
• 1 EGG SLIGHTLY BEATEN
  
• 2 TABLESPOONS FINE DRY BREAD CRUMBS
  
• 1 TABLESPOON GRATED PARMESAN CHEESE
  
• 1/2 TEASPOON DRIED BASIL
  
• 1/2 TEASPOON ONION POWDER
  
• 5 3/4 CUPS CHICKEN BROTH
  
• 2 CUPS THINLY SLICED ESCAROLE OR SPINACH
  
• 1/2 CUP ORZO MACARONI, UNCOOKED
  
• 1/3 CUP FINELY CHOPPED CARROT OR FINELY SHREDDED
  
• GRATED PARMESAN CHEESE
  






Instructions



1. IN A MEDIUM BOWL, COMBINE GROUND BEEF, EGG, BREAD CRUMBS, CHEESE, BASIL AND ONION POWDER, SHAPE INTO 3/4" MEATBALLS.
   
2. IN A LARGE COOKING POT, HEAT BROTH TO BOILING, STIR IN ESCAROLE OR SPINACH, PASTA, CARROT, AND MEATBALLS. RETURN TO BOIL, REDUCE HEAT TO MEDIUM. COOK AT SLOW BOIL FOR 10 MINUTES OR UNTIL PASTA IS TENDER. STIR FREQUENTLY TO PREVENT STICKING.
   
3. SERVE IN SOUP BOWLS WITH ADDITIONAL GRATED PARMESAN CHEESE SPRINKLED ON TOP.
   
4. 4 SERVINGS