8 cups Chicken broth (can or boullion cubes) Start boiling the broth, put in the escarole, onions, herbs and when it boils put in the orzo. Then cook the meatballs to get out the excess fat and then plop in the soup mixture, Partially cooked to get the full effect of the flavor. Cook slowly for a couple of hours to let the flavors brew. ENJOY!
1/4 lb. escarole (cleaned and cut up into little pieces)
1/2 cup onion
1/2 cup Ronzoni Orzo Macaroni
Fresh Rosemary and parsely
1 dozen tiny meatballs
Serves 4.
