1. Combine meat, egg, herbs, bread crumbs, and parmesan. Shape into mini meat balls and place on a cookie sheet. Bake at 350 degrees for about 25 minutes.
2. Meanwhile, saute carrots (and onions if using) in a little olive oil in pot. Add broth and bring to a boil. Add escarole. Reduce heat and simmer.
3. Cook pasta according to package.
4. Add meatballs and orzo to broth and simmer 5-10 minutes. Serve.
To freeze: Do steps 1 and 2. Can combine and freeze. Leave pasta uncooked in separate bag.
To cook from frozen:
Heat broth and meatballs to boiling. In the meantime, cook pasta. For the orzo I used, cook in salted boiling water for 8-10 minutes. Be careful draining - those are tiny little things! Continue with step 4.
