Prep time
15 MIN
Total time
40 MIN
This hot bowl of comfort is complimented by little lean ground beef meatballs and finely grated Parmesan cheese.  Bon Appétit!



  1. Combine beef,egg,bread crumbs,3 tbsp (45 mL) of the cheese,onion and pepper; shape firmly into meatballs,about ½-inch (1.25 cm) in diameter.
  2. In large saucepan,heat broth,onion and garlic powder,and celery salt over medium-high heat; bring to boil. Add meatballs; reduce heat to low. Cook for 10 minutes or until meatballs are cooked through. Remove meatballs from saucepan; set aside.
  3. Stir in orzo pasta and cook for 5 minutes; stir in escarole. Return meatballs to saucepan; cook until soup is heated through. Sprinkle with remaining cheese.

Recipe Made With

CAMPBELL’S® Ready to Use Chicken Broth

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