Meatballs
1/2 pound extra lean ground beef
1 slightly beaten egg
2 tablespoons fine dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon basil
1/2 teaspoon onion powder
Soup
5 3/4 cups chicken broth
2 cups thinly sliced escarole or spinach
1/2 cup uncooked orzo macaroni
1/3 cup finely chopped carrot
grated Parmesan cheese

Combine meat, egg, bread crumbs, cheese, basil and onion powder and shape into 3/4 inch balls. Brown in hot oil and drain well. In large saucepan, heat broth to boiling. Stir in escarole or spinach, pasta, carrot and meatballs. Return to boil and reduce heat to medium. Cook at slow boil for 10 minutes till pasta is tender to bite. Stir frequently to prevent sticking. Serve with Parmesan cheese sprinkled on top.