Italian Wedding Soup I Recipe

In medium bowl combine meat egg bread crumbs 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 then reduce heat to medium. Cook at slow boil for 10 minutes or until pasta is al dente. Stir frequently to prevent sticking.