Italian Wedding Soup

Directions

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.