Pull the outer leaves off the escarole, and soak them in a basin of cold water for 30 minutes or more. You'll be using these outer leaves in the soup; save the inner leaves for salad. Under cold running water, rinse off the leaves one by one, in order to
In a large soup pot, bring the broth to a boil over medium heat. Lower the heat to a simmer and add the sliced carrots. Simmer the soup, uncovered, till the carrots are tender but still a bit crisp.
While the soup is simmering, make the meatballs. Use the recipe below, or your own favorite recipe. Be sure to make the meatballs very tiny; they should be about the size of marbles, or small grapes.
3/4 pound lean chopped beef 1/2 cup (1 1/2 ounces) soft bread crumbs 1/4 cup (1 ounce, 1/2 small) finely minced onion 1 large egg 1 tablespoon (1/4 ounce) grated Parmesan or Romano cheese 1 to 2 cloves garlic, peeled and crushed 1 teaspoon dried basil 1 t
In a small mixing bowl, stir together all of the ingredients thoroughly, and let stand for about 5 minutes.
Add the orzo pasta to the soup, return it to a boil, stir, and lower heat, bringing the soup to a simmer. Stir in the chopped escarole.
Shape the meat mixture into tiny meatballs, and drop them carefully into the simmering soup. The soup is ready to serve when the meatballs float to the top of the broth, and the pasta is cooked. Taste the soup for seasoning, adding additional salt or pepp