💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › italian › recipe43… captured on 2022-07-16 at 18:41:16.
⬅️ Previous capture (2022-06-11)
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1 pound lean ground beef 1 egg, (or 2 egg whites) 1/2 cup fresh bread crumbs 3 tablespoons grated Parmesan cheese 2 tablespoons grated onion 1 teaspoon salt 1/4 teaspoon pepper 6 cups chicken broth 6 cups water 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon celery salt 2/3 cup orzo, (tiny rice shaped grains of pasta) 2 cups thinly sliced escarole grated Parmesan cheese This soup is great anytime of the year. Serves: 10 Prep. time: 15 minutes Cooking time: 60 minutes Combine first 7 ingredients and form into tiny balls, about 1/2 inch in diameter. Bring 6 cups of water to a slow boil in a stockpot. Add the chicken broth and season with onion powder, garlic powder, celery salt, salt and pepper to taste. Add the meatballs, and cook for a few minutes until done. Remove the meatballs with a slotted spoon. Add the orzo and cook for about 5 minutes. Add the escarole. Add the meatballs back to the soup pot, heat and serve. Top with Parmesan cheese.