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Italian Wedding Soup

ethnic, soups

1/2 lb ground beef; lean
1 egg
1/4 cup parsley; fresh and chopped
2 tablespoon breadcrumbs; fine
1 tablespoon olive oil
1 onion; chopped
1/2 lb escarole; washed, trimmed and chopp
4 cup chicken broth
3/4 cup minute rice
6 tablespoon parmesan cheese; grated

Combine beef, egg, parsley and breadcrumbs; form into 1" meatballs. In large microwave dish with lid combine oil and onion. Cover and cook on high for 1 1/2 min. Add escarole and microwave covered for 5 minutes, stirring once. Add meatballs and broth. Cover and cook for 8 minutes, stirring once. Add rice and cook 2 minutes more; let stand, covered, for 5 minutes before serving. 229 calories and 11 grams fat. Source: Store ad

Yield: 6 servings

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