Preparation:
Beat egg and combine with ground beef, bread crumbs, 1/4 cup of Parmesan =
cheese, parsley, and garlic. Season with salt and pepper. Form into 3/4-i=
nch balls. Heat broth to boiling point and drop in the meatballs and the =
orzo. Cover pan and simmer for 15 minutes.
Meanwhile, wash escarole well and slice or chop into large pieces. Uncove=
r the pan, add the escarole, and cook for 10 minutes or until wilted and =
tender. Serve with the remaining grate cheese.
Note:
- Add diced celery and carrots.
- Substitute potatoes or cooked dried beans for the orzo. |
