Italian Wedding Soup, (Low Sodium) - cooking recipe

Ingredients

meatball
1/2 lb lean ground beef, ground chicken or 1/2 lb ground turkey
1 egg, slightly beaten
2 tablespoons breadcrumbs, seasoned
1 tablespoon parmesan cheese
1/2 teaspoon basil, dried and crushed
1/2 teaspoon onion powder
broth
8 cups chicken broth, low sodium
1 egg, slightly beaten
2 teaspoons parmesan cheese, grated
3 cups escarole, chopped
1/2 cup orzo pasta, uncooked
1/2 cup carrot, diced medium
parmesan cheese, grated, garnish

Preparation

Boil water for orzo. Cook according to package directions. Rinse with cool water, drain and set aside.
In medium bowl combine, meat, egg, bread crumbs, Parmesan cheese, dried basil & onion powder. Shape into 1/2\" balls, set aside.
In large soup pot, heat broth to boiling; stir in carrots.
Whisk together: 1 beaten egg and 2 t grated parmesan; slowly add to broth while stirring the broth with a fork to allow thin strands of egg to form.
Return to boil; add meatballs slowly to avoid sticking to one another and bottom of pot.
Return to a slow simmer. Add cooked orzo and escarole. Simmer for an additional 15-20 minutes.
Check for seasoning. Sometimes I add a little chicken bouillon at this point if the flavor needs a boost.
Ladle into bowls and serve with additional Parmesan cheese, if desired.