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**Italian Wedding Soup**

Being raised in an ethnic atmosphere, this recipe reminds me of more than one Italian wedding I attended! A staple at these events!





List of Ingredients



• 1/2 lb. extra lean ground beef or ground veal
  
• 1 egg, slightly beaten
  
• 2 Tbsp. fine dry bread crumbs
  
• 1 Tbsp. grated Parmesan cheese
  
• 1/2 tsp each, dried basil and onion powder
  
• 5-3/4 cups (46 oz. can) chicken broth
  
• 2 cups thinly sliced escarole or spinach
  
• 1/2 cup (3 oz.) orzo pasta, uncooked
  
• 1/3 cup finely chopped carrot
  
• salt & pepper to taste
  






Instructions



1. In medium bowl, combine meat, egg, bread crumbs, cheese and seasonings; shape into 3/4-inch balls.
   
2. In large saucepan, heat broth to boiling.
   
3. Stir in meatballs, escarole/spinach, pasta and carrots; return to boil; reduce heat to medium.
   
4. Cook at slow boil for 10 minutes or until pasta tender; stir frequently.
   






Final Comments


Serves 4 to 6. Serve with a warm, crusty loaf of Italian bread and Parmesan cheese for sprinkling on top. Bon Appetite!