1/2 lb lean ground beef

2 tbs bread crumbs

1/2 tsp dried basil

5 3/4 c chicken broth

2 c chopped escarole OR spinach

grated parmesan cheese

1 egg, slightly beaten

1 tbs parmesan cheese

1/2 tsp onion powder

1/2 c orzo (uncooked)

1/3 c finely chopped carrots

In a med bowl, combine meat, egg, bread crumbs, basil and onion powder; shape into 3/4″ balls. It is a good idea to brown the meatballs before adding to the broth. In a lg saucepan, heat the broth to boiling, stir in spinach, orzo, carrots and meatballs. Return to a boil, reduce heat to medium. Cook at a slow boil for 10 minutes, or until orzo is tender. Stir frequently to avoid sticking. Serve with additional parmesan cheese on top.

Serves 4