Ingredients
Serves 4
½ lb | extra-lean ground beef | |
1 | egg, lightly beaten | |
2 Tbsp | Pastene Italian Flavored Bread Crumbs | |
1 Tbsp | Pastene Grated Parmesan Cheese | |
1 Tbsp | Pastene Hot Crushed Peppers | |
½ tsp | dried basil | |
½ tsp | onion powder | |
salt and pepper to taste | ||
6 cups | chicken broth | |
2 ½ cups | thinly sliced escarole | |
1 cup | Pastene Orzo, uncooked | |
⅓ cup | carrot, finely chopped |
Directions
Prep time: 10-15 minutes | Cook time: 12 minutes
- In a medium bowl, combine meat, egg, breadcrumbs, cheese, hot crushed peppers (optional), basil, onion powder, and salt and pepper. Shape into ¾” balls, place on a dish and set aside.
- In a stockpot on high heat, bring the chicken broth to a boil then reduce to simmer. Stir in escarole, pasta, carrots, and meatballs.
- Return to boil, then reduce heat to medium.
- Cook at a slow boil, stirring frequently, for 10 minutes or until pasta is al dente.
- Serve with crusty bread and enjoy!