Italian Wedding Soup

1. In a large bowl combine all meatball ingredients. Mix with your hands until completely incorporated. Roll meat into 1/2-3/4 inch thick meatballs (35-40 meatballs). Set aside.

2. Heat 1 tablespoon of olive oil in large pan over medium-low heat. Sear meatballs for about 2 minutes per side, until lightly browned. Drain excess fat.

3. Meanwhile, heat 1 tablespoon of olive oil in a large pot or dutch oven. Sauté garlic, carrots, and onion until softened, about 3 minutes.

4. Pour in chicken and beef stock and bring to a boil.

5. Mix in escarole, orzo, and the meatballs. Continue to gently boil for about 10 minutes, until the orzo is cooked through. Turn down the heat to low and let simmer for another 15 minutes.

6. Serve warm with your favorite bread and enjoy.