This hearty soup is an excellent meal on a cold, wintry day!

Italian Wedding Soup

Ingredients

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
5¾ cups chicken broth
2 cups escarole — thinly sliced
1 cup uncooked orzo pasta
1/3 cup carrot — chopped
Salt and freshly ground black pepper

Directions

~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 about 10 minutes.

~Season to taste with salt and pepper, and serve with your favorite rolls!