Italian Wedding Soup

By klgettins

Ingredients

• 1 egg, lightly beaten
• 3/4 pound lean ground beef
• 1/2 cup finely chopped onion
• 3 tablespoons plain bread crumbs
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 8 cups low-sodium chicken broth
• 3 large carrots, chopped
• 1 small head escarole(8 ounces), washed, trimmed and cut into 1/2-inch strips
• 1 1/2 teaspoons dried oregano
• 1 3/4 cups acini di pepe pasta (such as Ronzoni)

Details

Servings 1
Adapted from familycircle.com

Preparation

Step 1

1. In a large bowl, stir together egg, beef, onion, bread crumbs, 1 tablespoon Parmesan, 1 tablespoon parsley and 1/4 teaspoon each of the salt and pepper. Form into 1-inch meatballs (about 45) and place on baking sheet; refrigerate while preparing soup.

2. Combine broth, carrots, escarole and oregano in slow cooker. Gently add meatballs. Cover and cook on LOW for 6 hours. Stir in pasta for last 20 minutes of cook time. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sprinkle each serving with remaining parsley and Parmesan cheese and serve.