Italian Wedding Soup

1/2 lb. ground chicken
1 egg, lightly beaten
2 tbsp dry breadcrumbs
1 tbsp grated Parmesan cheese
1/2 tsp dried basil
1/2 tsp onion powder
5-3/4 cups chicken broth
2 cups thinly sliced escarole (I use baby spinach)
1 cup uncooked orzo pasta
1/3 cup finely chopped carrots

In medium bowl, combine meat, egg, breadcrumbs, cheese, basil and onion powder; shape into 3/4 inch balls.

In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, and then reduce heat to medium. Cook at slow boil for 10 minutes or until pasta is al dente. Stir frequently to prevent sticking.

Serves 8.

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