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.