1/2 lbs  Extra lean ground beef
1 Egg  lightly beaten
2 tbs  Fine dry bread crumbs
1 tbs  Grated Parmesan cheese
1/2 tsp  Dried basil
1/2 tsp  Onion powder
5 3/4 C  Chicken broth
2 C  Thinly sliced escarole or spinach
2 Cloves  Garlic
1/2 C  Orzo macaroni, uncooked
1/3 C  Finely chopped carrot
1 tbs  Olive oil

In medium bowl, combine meat, egg, bread crumbs, cheese,basil,and onion powder; shape into 3/4-inch balls. In a saucepan add a small amount of olive oil and chopped garlic. When garlic is tender add meatballs and cook until done. In large saucepan, heat broth to boiling; stir in escarole or spinach, pasta, carrot, and meatballs. Return to boil; reduce heat to medium. Cook at slow boil for 10 minutes or until pasta is tender to bite. Stir frequently to prevent sticking. Serve with additional grated Parmesan cheese sprinkled on top.