Cooking Directions

• Thoroughly mix the beef, egg, bread crumbs, cheese and onion in a large bowl. Season the beef mixture as desired.  Shape firmly into 1/2-inch meatballs.Heat the broth, onion powder, garlic powder and celery salt in a 6-quart saucepot over medium-high heat to a boil. Add the meatballs. Reduce the heat to low.  Cook for 10 minutes or until the meatballs are cooked through.Stir in the orzo and escarole and cook until the mixture is hot and bubbling.   Season to taste.  Sprinkle with additional Parmesan cheese.

Ingredients

• 1 pound lean ground beef1 egg  or 2 egg whites0.5 cup fresh bread crumbs3 tablespoons grated Parmesan cheese2 tablespoons grated onion12 cups Swanson® Chicken Broth1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon celery salt4 ounces (about 1/2 cup) orzo pasta, cooked and drained2 cups thinly sliced escarole