Make a big pot of this soup and put your feet up
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
Ingredients
  • 1/2 pound extra-lean ground beef
  • 1 large egg, slightly beaten
  • 2 tablespoon fine dry bread crumbs
  • 1 tablespoon grated parmesan cheese, plus more for serving
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon onion powder
  • 5 3/4 cup (one 46-ounce can) chicken broth
  • 2 cup thinly sliced escarole
  • 1/2 cup (about 3 ounces) orzo, uncooked
  • 1/3 cup finely chopped carrot
Directions
  1. Step 1: In a medium bowl, combine 1/2 pound extra-lean ground beef, 1 slightly beaten large egg, 2 tablespoons fine dry bread crumbs, 1 tablespoon grated Parmesan cheese, 1/2 teaspoon dried basil leaves and 1/2 teaspoon onion powder. Shape into 3/4-inch balls.
  2. Step 2: In a large saucepan, heat 5 3/4 cups (one 46-ounce can) chicken broth to boiling. Stir in meatballs, 2 cups thinly sliced escarole, 1/2 cup (about 3 ounces) uncooked orzo and 1/3 cup finely chopped carrot.
  3. Step 3: Return to a boil, then reduce heat to medium. Cook at a slow boil 10 minutes or until pasta is tender and meatballs are cooked through, stirring frequently. Serve sprinkled with Parmesan cheese.