Italian Wedding Soup
Ingredients
1 egg, lightly beaten
3/4 pound lean ground beef
1/2 cup finely chopped onion
3 tablespoons plain bread crumbs
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1/2 teaspoon black pepper
8 cups chicken broth
3 large carrots, chopped
1 small head escarole (8 ounces), washed, trimmed and cut into 1/2-inch strips(I use Spinach)
1-1/2 teaspoons dried oregano
1-3/4 cups acini di pepe pasta
1 egg, lightly beaten
3/4 pound lean ground beef
1/2 cup finely chopped onion
3 tablespoons plain bread crumbs
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1/2 teaspoon black pepper
8 cups chicken broth
3 large carrots, chopped
1 small head escarole (8 ounces), washed, trimmed and cut into 1/2-inch strips(I use Spinach)
1-1/2 teaspoons dried oregano
1-3/4 cups acini di pepe pasta
Directions
1. 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.
1. 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.
2. 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.
Now I love certain soups and this has to be my favorite!! It is yummy and healthy and warm on a cold day!
1 comment:
i love wedding soup
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