Recipe: Wedding Soup (Italian Chicken Escarole Soup - with orzo and small meatballs)

WEDDING SOUP

1/2 lb. extra lean ground beef
1 egg, slightly beaten
2 tablespoons fine dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon EACH dried basil leaves and onion powder
5 3/4 cups (46 oz. can) chicken broth
2 cups thinly sliced escarole or spinach
1/2 cup (about 3 oz.) Ronzoni Orzo, uncooked
1/3 cup finely chopped carrot
Grated Parmesan cheese

In medium bowl, combine meat, egg, bread crumbs, cheese and seasonings; shape into 3/4-inch balls.

In large saucepan, heat broth to boiling; stir in meatballs, escarole, orzo and carrot.

Return to a boil; reduce heat to medium. Simmer 10 minutes or until orzo is tender, stirring frequently.

Serve sprinkled with cheese.

Servings: 7 (1 cup each)
Source: Ronzoni Pasta