This recipe calls for orzo, the rice shaped pasta, along with classic beef meatballs and escarole. Feel free to substitute curly endive or spinach for the escarole.
- 1/2 Pound extra-lean ground beef
- 1 large egg, slightly beaten
- 2 Tablespoons 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 Cups (one 46-ounce can) chicken broth
- 2 Cups thinly sliced escarole
- 1/2 Cup (about 3 ounces) orzo, uncooked
- 1/3 Cup finely chopped carrot
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.
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.
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.