CrockPot Italian Wedding Soup
Ingredients
1 Pound Extra Lean Ground Beef (Or Ground Turkey)
1 Large Egg (Slightly Beaten)
¼ Cup Seasoned Italian Breadcrumbs
¼ Cup Chopped Fresh Italian Parsley
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
½ Teaspoon Kosher Salt
¾ Teaspoon Freshly Ground Black Pepper (Divided)
¼ Cup Grated Parmesan Cheese
6 Cups Low-Sodium Chicken Broth
1 Medium Yellow Onion (Peeled And Diced)
4 Medium Carrots (Peeled And Diced)
2 Stalks Celery (Diced)
2 Whole Bay Leaves
2 Cloves Garlic (Minced)
2 Cups Escarole
¼ Cup Acini di Pepe Pasta
Directions
In a medium bowl combine ground beef, egg, bread crumbs, parsley, oregano, basil, salt, 1/4 teaspoon pepper & Parmesan cheese until well mixed.
Form meat mixture into very small meatballs.
Place meatballs on cookie sheets and place in refrigerator for 30 minutes.
Meanwhile, combine add the chicken broth, onions, carrots, celery, bay leaves, garlic and remaining 1/2 teaspoon pepper to a 6 quart or larger slow cooker.
Gently add chilled meatballs to the soup mixture.
Cover and cook on LOW for 6 – 7 hours or until the vegetables are tender.
Add acini di pepe pasta and escarole to the soup and cover and cook an additional 30 minutes on HIGH.
Serve in bowls topped with additional Parmesan cheese if desired.
