Jessie's Meatball Soup

And finally... (I think we will have to have a section devoted to meatballs in the final cookbook):

1/2 pound extra-lean ground beef
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
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 pasta
       
1  In medium bowl, combine meat, egg, bread crumbs, cheese, basil and
onion powder; shape into 3/4 inch balls.
2  In large saucepan, heat broth to boiling; stir in escarole, orzo
pasta, and meatballs. Return to boil, then reduce heat to medium. Cook
at slow boil for 10 minutes, or until pasta is al dente. Stir
frequently to prevent sticking.