{soups-salads-and-salad-dressings} Crock-Pot Italian Wedding Soup

 

Crock-Pot Italian Wedding Soup

6-8 Servings

Meatballs

1 lb. lean ground beef or turkey

1 egg, slightly beaten

1/4 cup seasoned Italian breadcrumbs

1/4 cup Italian parsley, chopped

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 cup parmesan cheese, grated

Soup

6 cups chicken broth

1 medium onion, diced

3-4 medium carrots, diced

2 stalks celery, diced

2 cups escarole

2 bay leaves

2 cloves garlic, minced

1/4 teaspoon freshly ground pepper

1/4 cup acini di pepe pasta

1/4 cup parmesan cheese, grated (for serving)

1. In a medium bowl combine ground beef/turkey, egg, bread crumbs, parsley, oregano, basil, salt, pepper & parmesan cheese until well mixed.
2. Form meat mixture into very small meatballs.
3. Place meatballs on cookie sheets and place in refrigerator for 30 minutes.
4. Meanwhile, combine the rest of the ingredients except escarole, acini di pepe pasta and remaining parmesan cheese in a 6 quart crock-pot.
5. Gently add chilled meatballs to the soup mixture.
6. Cover and cook on LOW for 7 1/2 hours.
7. Add acini di pepe pasta and escarole to the soup and cover and cook an additional 30 minutes.
8. Serve in bowls topped with additional parmesan cheese.

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