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