Combine first 7 ingredients and form into tiny balls, about 1/2 inch in
diameter.
Bring 6 cups of water to a slow boil in a stockpot. Add the chicken
broth and season with onion powder, garlic powder, celery salt, salt and
pepper to taste.
Add the meatballs, and cook for a few minutes until done. Remove the
meatballs with a slotted spoon. Add the orzo and cook for about 5
minutes.
Add the escarole. Add the meatballs back to the soup pot, heat and
serve. Top with Parmesan cheese.
