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.



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Servings: 8
Prep Time: 15 mins
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Ingredients
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    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)

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
Per Serving: cal. (kcal) 175, Fat, total (g) 3, chol. (mg) 41, sat. fat (g) 1, carb. (g) 25, fiber (g) 3, pro. (g) 12, sodium (mg) 681, Percent Daily Values are based on a 2,000 calorie diet
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