Slow-Cooker Italian Wedding Soup
Recipe from Family Circle

This rich and satisfying soup is filled with meatballs, pasta, and vegetables and simmered in the slow cooker to give the flavors all day to blend.


Slow-Cooker Italian Wedding Soup

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Servings: 8 servings
 
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Ingredients
  • 1 
    egg, lightly beaten
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  • 3/4  pound
    lean ground beef
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  • 1/2  cup
    finely chopped onion
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  • 3  tablespoons
    plain bread crumbs
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  • 3  tablespoons
    grated Parmesan cheese
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  • 2  tablespoons
    chopped fresh parsley
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  • 3/4  teaspoon
    salt
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  • 1/2  teaspoon
    black pepper
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  • 8  cups
    low-sodium chicken broth
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  • 3  large
    carrots, chopped
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  • 1  small
    head escarole (8 ounces), washed, trimmed and cut into 1/2-inch strips
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  • 1-1/2  teaspoons
    dried oregano
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  • 1-3/4  cups
    acini di pepe pasta (such as Ronzoni)
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Directions
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.
2.
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.
Nutrition information
Calories 175, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 41 mg, Sodium 681 mg, Carbohydrate 25 g, Fiber 3 g, Protein 12 g. Percent Daily Values are based on a 2,000 calorie diet
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