- 8
- 10 mins
0/5
(0 Votes)
Ingredients
- 6 (10-1/2-ounce) cans condensed chicken broth
- 4 cups water
- 1 (14 oz.) package cocktail-sized frozen meatballs
- 2 eggs, beaten
- 4 cups fresh chopped escarole or spinach
- 3/4 cup grated Parmesan cheese, plus extra for garnish
Preparation
Step 1
In slow cooker, combine broth, water and meatballs. Cover and cook on HIGH 2 1/2 hours or on LOW 6 hours, or until meatballs are heated through.
Remove cover and gradually stir in egg, forming thin strands. Stir in escarole or spinach and 3/4 cup Parmesan cheese. Serve immediately topped with additional Parmesan cheese, if desired.