Coming from Rhode Island, a very ethnic state, this soup was traditionally served at Italian weddings. Serve with grated Parmesan cheese. The whole process takes about 30 minutes. In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls. In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir to prevent sticking.
After you got everything ready and the soup is ready to be served, call your party to give it a try! It should turn out looking like this!
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