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.

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