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Italian Wedding Soup

1/2 pound extra-lean ground beef
1 large egg, lightly beaten
2 tablespoons dry breadcrumbs
1 tablespoon freshly grated Parmesan
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo
1/3 cup finely chopped carrot

Combine meat, egg, breadcrumbs, cheese, basil and onion powder; shape into ¾ inch balls. In large saucepan, heat broth to boiling; stir in escarole, orzo, carrots and meatballs. Return to boil, then reduce heat to medium. Simmer soup for 8 to 10 minutes, stirring frequently to prevent sticking.
Westside Market

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