Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This rich and satisfying soup is filled with meatballs, pasta, and vegetables and simmered in the slow cooker to give the flavors all day to blend.

Source: Family Circle

Gallery

Recipe Summary test

prep:
15 mins
slow-cook:
6 hrs
total:
6 hrs 15 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. Form into 1-inch meatballs (about 45) and place on baking sheet; refrigerate while preparing soup.

    Advertisement
  • Combine broth, carrots, escarole and oregano in slow cooker. Gently add meatballs. Cover and cook on LOW for 6 hours. Stir in pasta for last 20 minutes of cook time. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sprinkle each serving with remaining parsley and Parmesan cheese and serve.

Nutrition Facts

175 calories; fat 3g; cholesterol 41mg; saturated fat 1g; carbohydrates 25g; insoluble fiber 3g; protein 12g; sodium 681mg.
Advertisement