Italian Wedding Soup

By Lulubelle

The Big Book of Slow Cooker recipes

Ingredients

• 1 lb frozen Meatballs, thawed
• 6 cups Chicken broth
• 1 lb curly endive or escarole, coarsely chopped
• 2 large Eggs
• 2 Tbsp fresh grated Parmesan-Reggiano Cheese
• Salt and Pepper, to taste

Preparation

Step 1

Add the meatballs, broth and endive to the slow cooker; cover and cook on low for 4 hours. Use a slotted spoon to remove the meatballs to a serving bowl; cover and keep warm. Increase the setting of the slow cooker to high; cook uncovered while you whisk the eggs.

Add the eggs, cheese, salt and pepper to a small bowl; whisk to blend. Sir the soup in the slow cooker in a circular motion, and then drizzle the egg mixture into the moving broth. Use a fork to separate the eggs into thin strands. Once the eggs are set, pour the soup over the meatballs