Italian Wedding Soup

ITALIAN WEDDING SOUP
Grace (TigMode)

* 1/2 pound extra lean ground beef
* 1 egg, slightly beaten
* 2 tablespoons fine dry bread crumbs
* 1/2 teaspoon dried basil
* 1/2 teaspoon onion powder
* 5 3/4 cups chicken broth
* 2 cups thinly sliced escarole (spinach will work in a pinch)
* 1/2 cup orzo macaroni, uncooked (sometimes I use dittalini or tubetini)
* 1/3 cup finely chopped carrot
* grated Parmesan cheese

(1) In medium bowl, combine meat, egg, bread crumbs, cheese, basil, and onion powder; shape into 3/4-inch balls.
(2) In large saucepan, 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 to bite. Stir frequently to prevent sticking. Serve with additional grated Parmesan cheese sprinkled on top.