Italian Wedding Soup

Combine ground beef, egg, bread crumbs, Parmesan cheese, basil, and onion powder in a bowl.

Shape beef mixture into 3/4-inch balls and place on a parchment-lined tray.

Heat broth in a large pot over medium-high heat until boiling. Stir in escarole, orzo, carrot, and meatballs and return to boil. Reduce heat to medium and cook at slow boil, stirring frequently to prevent sticking, until pasta is tender yet firm to the bite, about 10 minutes.