Italian Wedding Soup

 Slimified version! A good Italian Wedding soup is worth the trouble. However, I don't always have the time necessary to make it so this provides a very easy way to do it with a very good outcome. While it can be served up any time, I prefer this as a fall or cool springtime soup. It's also good for lighter entertaining.

I should note that if you don't have Orzo, you can substitute it with short-grain rice. You may have to reduce the cooking time for the rice though, so watch it closely. If the rice overcooks you'll have mush and you want to be able to feel the grains, cooked but not overly softened. I also added in some 1/2" cuts of zucchini towards the end for a little extra vegetation. 

• 1⁄2 lb lean ground beef (replace with either lean beef or turkey)
• 1 egg, slightly beaten
• 2 tablespoons breadcrumbs
• 1 tablespoon parmesan cheese
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon onion powder
• 5 3⁄4 cups chicken broth (go unsalted)
• 2 cups chopped escarole or 2 cups chopped spinach
• 1⁄2 cup orzo pasta, uncooked 
• 1⁄3 cup finely chopped carrot
• grated parmesan cheese

1. In a medium bowl combine, meat, egg, bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.
2. In a large saucepan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.
3. Return to boil; reduce heat to medium.
4. Cook at a slow boil for 10 minutes or until the orzo is tender.
5. Stir frequently to avoid sticking.
6. Serve with additional Parmesan cheese sprinkled on top