8 cups chicken broth
1/2 pound lean ground beef
2 cups escarole (but I used kale because my store didn't have any. It was still delish)
1 diced onion
2 diced carrots
2 tbsp bread crumbs
1.5 tbsp parmesan
1.5 tsp oregano (I used italian blend)
1/2 tsp garlic powder
(optional) Cooked Orzo (but again, my store didn't have this, so I used mini shells, 8 oz)
1. Put broth on stove to boil in a large pan. Meanwhile, chop veggies.
2. Combine meat, bread crumbs, parmesan, and remaining seasonings & mix well. Form into small meatballs (less than 1").
3. Once broth is boiling, add veggies & meatballs. Continue boiling for 15-20 minutes. Meatballs will begin to float to the surface when they're cooked.
4. While that's cooking, cook pasta in a separate pan. Add to soup just before serving.
Definately a tasty, easy soup! Yum!