Italian Wedding Soup

Ingredients

• 1 Egg, lightly beaten
• 3/4 Pound Ground Beef
• 1/2 Cup Onion, finely chopped
• 3 Tablespoons Breadcrumbs
• 3 Tablespoons Parmesan Cheese, grated
• 2 Tablespoons Fresh Parsley, chopped
• 3/4 Teaspoon Salt
• 1/2 Teaspoon Black Pepper
• 8 Cups Chicken Broth
• 3 Large Carrots, chopped
• 1 Small Head of Escarole, washed, trimmed and cut into 2inch strips
• 1.5 Teaspoons Dried Oregano
• 1 3/4 Cups acini di pepe pasta(such as Ronzoni)

Directions

1. Step One

   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.

2. Step Two

   Form mix into meatballs (about 45 ) and place on baking sheet; refrigerate while preparing soup.

3. Step Three

   Combine broth, carrots, escarole and oregano in slow cooker.

4. Step Four

   Gently add meatballs.

5. Step Five

   Cover and cook on LOW for 6 hours.

6. Step Six

   Stir in pasta for last 20 min. of cook time.

7. Step Seven

   Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

8. Step Eight

   Sprinkle each serving with remaining parsley and Parmesan cheese and serve.