1/2cfinely chopped carrotsabout 2 medium size carrots
garlic salt (with parsley flakes)
Use a medium bowl and combine meat, egg, bread crumbs, cheese, basil and onion powder. Scoop and shape the mixture into 3/4 inch balls (makes about 32-36 small meatballs).
Add a bit of olive oil to a large skillet. Once hot add the meatballs and cook until no longer pink.
Add 1 tsp to a large sauce pan and heat. Saute the carrots in the olive oil for about 5 minutes. Add minced garlic and cook until fragrant. Add broths and bring to a boil. Stir in escarole and orzo pasta. Return to boil, then reduce heat to low-medium. Add meatballs.
Cook at a slow boil for 10 minutes. Season with garlic salt and Italian seasoning to taste..