Italian Wedding Soup

Mix meatball ingredients together in a bowl. Add salt and pepper to taste. Shape into approximately 25 small meatballs, placing them on a sheet pan and setting aside until later.

Heat a soup pot to medium high. Add olive oil, onion, and garlic. Sauté until translucent. Add chicken broth and wine. Salt and pepper to taste. Bring to a boil.

Add the orzo to the boiling broth. Then drop all the raw meatballs gently into the pot. Return to a boil, then reduce heat to medium low and simmer until orzo is fully cooked, about 10 minutes.

Turn off the burner, add the dill and endive. Adjust seasoning to taste.

When the endive is just slightly wilted, serve hot.