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Slow-Cooker Italian Wedding Soup

Slow-Cooker Italian Wedding Soup

Nutrition Facts
  • cal. (kcal) 175
Slow-Cooker Italian Wedding Soup
  • Makes: 8 servings
  • Prep: 15 mins
  • Slow Cook: 6 hrs on LOW
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by 4 people
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Ingredients

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  • 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 low-sodium chicken broth
  • 3 large carrots, chopped
  • 1 small head escarole (8 ounces), washed, trimmed and cut into 1/2-inch strips
  • 1 1/2 teaspoons dried oregano
  • 1 3/4 cups acini di pepe pasta (such as Ronzoni)

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.
  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.

Nutrition Information for Slow-Cooker Italian Wedding Soup

Servings Per Recipe: 8
PER SERVING: 175 cal., 3 g total fat (1 g sat. fat), 41 mg chol., 681 mg sodium, 25 g carb. (3 g fiber), 12 g pro.

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