Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil water for orzo. Cook according to package directions. Rinse with cool water, drain and set aside. | 2. In medium bowl combine, meat, egg, bread crumbs, Parmesan cheese, dried basil & onion powder. Shape into 1/2" balls, set aside. | 3. In large soup pot, heat broth to boiling; stir in carrots. | 4. 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. | 5. Return to boil; add meatballs slowly to avoid sticking to one another and bottom of pot. | 6. Return to a slow simmer. Add cooked orzo and escarole. Simmer for an additional 15-20 minutes. | 7. Check for seasoning. Sometimes I add a little chicken bouillon at this point if the flavor needs a boost. | 8. Ladle into bowls and serve with additional Parmesan cheese, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1/2		ground ground ground lean	265.2006	0.0	52.2921	6.0973
egg	1		beaten	71.5	0.36	6.28	4.755
breadcrumb	2	tablespoons	seasoned	-	-	-	-
parmesan cheese	1	tablespoon		18.5	2.0	2.0	0.25
basil	1/2	teaspoon	dried crushed	0.1016	0.0117	0.0139	0.0028
onion powder	1/2	teaspoon		4.092	0.9494	0.1249	0.0125
chicken broth	8	cups		624.96	15.12	89.1072	20.9664
egg	1		beaten	71.5	0.36	6.28	4.755
parmesan cheese	2	teaspoons	grated	18.5	2.0	2.0	0.25
escarole	3	cups	chopped	85.5	13.815	5.175	0.81
orzo pasta	1/2	cup	uncooked	-	-	-	-
carrot	1/2	cup	diced	26.24	6.1312	0.5952	0.1536
parmesan cheese			grated	18.5	2.0	2.0	0.25

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.