Italian Wedding Soup

By junerodgers

Slow Cooker

Ingredients

• 1 egg, lightly beaten
• 3/4 pound lean ground beef
• 1/2 finely chopped onion
• 3 T plain bread crumbs
• 3 T grated Parmesan cheese
• 2 T copped fresh parsley
• 3/4 tsp salt
• 1/2 tsp black pepper
• 8 cups low-sodium chicken broth
• 3 large carrots, chopped
• 1 sm head escarole (8 oz), washed, trimmed and cut into 1/2" strips
• 1-1/2 tsp dried oregano
• 1-1/2 acini di pepe pasta

Preparation

Step 1

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

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