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From Ronzoni Orzo Pasta box

Rainy Mountain Gardens


  • 1/2 lb (.2 kg). extra lean ground beef
  • 1 egg, slightly beaten
  • 2 tbsp (30 ml). fine dry bread crumbs
  • 1 tbsp (15 ml). grated parmesan cheese
  • 1/2 tsp (2 ml). each dried basil leaves and onion powder
  • 5-3/4 cups (1350 ml) (46 oz (1288 grm). can) chicken broth
  • 2 cups (475 ml) thinly sliced escarole or spinach
  • 1/2 cup (125 ml) (3 oz (84 grm).) RONZONI Orzo, uncooked
  • 1/3 cup (80 ml) finely chopped carrot
  • grated parmesan cheese
  • In medium bowl, combine meat, egg, bread crumbs, cheese and seasonings; shape into 3/4" balls.
  • In large saucepan heat broth to boiling.
  • Stir in meatballs, escarole, orzo and carrot.
  • Return to a boil; reduce heat to medium.
  • Cook at a slow boil 10 minutes or until orzo is tender, stirring frequently.
  • Serve sprinkled with cheese.

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