Wednesday, November 18, 2009

Crockpot Italian Wedding Soup

As requested, here are two of the recipes from this week.  This one is a yummy recipe that my family loves.  :)

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 Tbsp. 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 c. acini di pepe pasta

1.  In large bowl, stir together egg, beef, onion, bread crumbs, 1 Tbsp. Parmesan, 1 Tbsp. parsley and 1/2 tsp. each salt and pepper.  Form into 1" meatballs (abotu 45) 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.

1 comment:

GrammyGoo said...

One of my favorites. Will definately try this one. Blessings,GG