Everybody loves some good hot soup!
Italian Wedding Soup
½ pound extra-lean ground beef
1 egg – lightly beaten
2 tbsp. dry bread crumbs
1 tbsp. grated Parmesan cheese
½ tsp. dried basil
1 tsp. garlic – minced
¼ cup onion – diced
5 ¾ cups chicken broth
2 cups escarole or curly endive – thinly sliced
1 cup uncooked orzo pasta
1/3 cup carrot – chopped
Salt and freshly ground black pepper
~In medium bowl, combine meat, egg, bread crumbs, cheese, basil, garlic, and onion; shape into 3/4 inch balls. Saute meatballs over medium heat until cooked.
~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. Season the soup to taste with salt and pepper. Stir frequently to prevent sticking.
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