Italian Wedding Soup

INGREDIENTS
1/2 pound extra-lean ground beef (I use ground turkey)
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups thinly sliced escarole (or 10 oz pkg of chopped frozen spinach, thawed and liquid squeezed out)
1 cup uncooked orzo pasta
1/3 cup finely chopped carrot
DIRECTIONS
In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.

Taco Chili

1 can black-eyed peas
1 can black beans
1 can chili with kidney beans
1 can garbanzo or pinto beans
1 can stewed tomatos (used Mexican style if you like)
1 can corn
1 pkg taco seasoning
2 tsp red pepper
1 tsp cayenne pepper (optional)
2/3 cup TVP (Soy meat crumbles)

Combine all ingredients, bring to boil. Reduce heat, cover, and simmer on low for 1 – 1 ½ hours.

This can also be put in the crockpot!!

Serve with Salsa, corn chips, and sour cream

I got this recipe from Angie Sturgeon, a good friend of mine who is a vegetarian. It's super yummy. I also make the leftovers and add rice and cheese to it.