Slow Cooker Italian Wedding Soup

By Laura77

Ingredients

• 1 Egg, lightly beaten
• 3/4 lb Lean Ground Beef
• 1/2 Cup Onion, finely chopped
• 3 T Plain Bread Crumbs
• 3 T Parmesan cheese; grated
• 2 T Fresh parsley; chopped
• 3/4 t Salt
• 1/2 t Pepper
• 8 Cups Chicken broth
• 3 Large Carrot; chopped
• 1 Small Head Escarole or Spinach (8 Oz), washed, trimmed, cut into 1/2 inch strips
• 1 1/2 t Dried Oregano
• 1 3/4 Cups Acini Di Pepe

Preparation

Step 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.

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.