1. Boil water for orzo. Cook according to package directions. Rinse with cool water, drain and set aside. 2. In medium bowl combine, meat, egg, bread crumbs, Parmesan cheese, dried basil & onion powder. Shape into 1/2" balls, set aside. 3. In large soup pot, heat broth to boiling; stir in carrots. 4. Whisk together: 1 beaten egg and 2 t grated parmesan; slowly add to broth while stirring the broth with a fork to allow thin strands of egg to form. 5. Return to boil; add meatballs slowly to avoid sticking to one another and bottom of pot. 6. Return to a slow simmer. Add cooked orzo and escarole. Simmer for an additional 15-20 minutes. 7. Check for seasoning. Sometimes I add a little chicken bouillon at this point if the flavor needs a boost. 8. Ladle into bowls and serve with additional Parmesan cheese, if desired. ---------------------------------------------------------------------------
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Ingredients
