1 (12 oz.) pkg. Rosina Italian style meatballs
2 (49 oz.) cans chicken broth
4 c. escarole or spinach, thinly sliced
1 1/2 c. orzo or ditalini pasta
1 c. carrots, chopped
1 tsp. dried basil
1 tsp. onion powder

In a large saucepan, heat broth to a boil. Add remaining ingredients and return to a boil. Reduce heat to medium and cook for 10 minutes or until pasta is tender, stirring frequently. Serve sprinkled with Parmesan cheese. Serves 10 to 12.