(cooking time: 30 min; 4 servings)

  • ½ lb lean ground beef 
  • 1 egg
  • 2 tbsp dry bread crumbs
  • 1 tbsp grated Parmesan
  • ½ tsp dried basil
  • ½ tsp onion powder
  • 6 cups chicken stock
  • ¼ head escarole 
  • 1 small carrot
  • 1 cup dry orzo pasta
  • toasted pumpkin seeds, for serving


  1. In a medium bowl, mix beef with egg, bread crumbs, cheese, basil, and onion powder. Shape 3/4 –in meatballs.
  2. Small chop carrot. Finely dice escarole.
  3. Bring stock to boil in a large saucepan. Add escarole, pasta, carrot, meatballs.
  4. Bring soup to boil again, reduce heat, simmer on medium for 10 minutes. Stir often.
  5. Serve with toasted pumpkin seeds.
Get the best recipes in your mail!
Upload photos of your cooking!
Save recipes to your Recipe Box
Create shopping lists from recipe pages