Wednesday, October 26, 2011

Crockpot Italian Wedding Soup

It's time.  I turned the heat on so it's time for some soup.  This will be a great soup for tonight with the cold rain and my busy schedule.  I'll have my daughter toss in the pasta about 20 minutes before I get home and we'll come home to a nice big pot of yummy soup all ready for us!!!  Definitely a great recipe!

Italian Wedding Soup

1 egg, lightly beaten
3/4 lb. lean ground beef
1/2 cup finely chopped onion
3 Tbsp. plain bread crumbs
3 Tbsp. grated Parmesan cheese
2 Tsp. chopped fresh parsley
3/4 tsp. salt
1/2 tsp. black pepper
8 cups low sodium chicken broth
3 large carrots, chopped
1 small head escarole (8 oz.) washed, trimmed and cut into 1/2" strips
1 1/2 tsp. dried oregano
1 1/4 cup acini di pepe pasta

1.  In a large bowl, stir together egg, beef, onion, bread crumbs, 1 Tbsp. Parmesan cheese, 1 Tbsp. parsley and 1/4 tsp. each salt and pepper.  Form into 3/4" meatballs (about 50) and place on baking sheet; refrigerate while preparing soup.

2.  Combine broth, carrots, escarole and oregano in slow cooker.  Gently add meatballs.  Cook, covered on low for 6 hours.  Stir in pasta for last 20 minutes of cook time.  Stir in remaining 1/2 tsp. salt and 1/4 tsp. black pepper.  Sprinkle each serving with remaining parsley and Parmesan cheese and serve.

Makes 8 servings.  Per serving:  175 calories, 3 g. fat (1 g. sat fat), 12 g. protein, 25 g. carb, 3 g. fiber, 681 mg. sodium, 41 mg. cholesterol

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