• 2   
    eggs, lightly beaten
  • 1   cup 
    finely chopped onion (1 large)
  • 1/3  cup 
    fine dry bread crumbs
  • 2   tablespoons 
    grated Parmesan cheese
  • 2   tablespoons 
    snipped fresh Italian (flat-leaf) parsley
  • 1   teaspoon 
  • 3/4  teaspoon 
    ground black pepper
  • 1 1/2  pounds 
    lean ground beef (93% lean)
  • 1   tablespoon 
    vegetable oil
  • 8   cups 
    reduced-sodium chicken broth
  • 3   
    large carrots, chopped
  • 2   tablespoons 
    snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
  • 1   
    small head escarole (8 ounces), trimmed and cut into 1/2-inch strips
  • 1   cup 
    dried acini di pepe pasta
    Fresh oregano sprigs (optional)
In a large bowl, combine eggs, onion, bread crumbs, cheese, parsley, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Add ground beef; mix well. Shape mixture into forty 1-1/4-inch meatballs. In a large skillet, heat 1 tablespoon oil; brown meatballs, half at a time. Drain on paper toweling.
In a 5- to 6-quart slow cooker, combine broth, carrots, dried oregano (if using), the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon pepper. Gently add meatballs.
Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours, stirring in fresh oregano (if using), pasta, and escarole during the last 20 minutes of cooking. Ladle into bowls. If desired, garnish with oregano sprigs. Soup will thicken upon standing.
Nutrition information
Per Serving: cal. (kcal) 330, Fat, total (g) 10, chol. (mg) 100, sat. fat (g) 3, carb. (g) 31, fiber (g) 3, sugar (g) 5, pro. (g) 28, vit. A (IU) 5685.06, vit. C (mg) 7.09, sodium (mg) 1024, calcium (mg) 80.77, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet
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