Slow-Cooker Italian Wedding Soup
- 1 of 2 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 of 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.
Servings Per Recipe: 8
Per Serving: 681 mg sodium, 12 g pro., 175 kcal cal., 25 g carb., 41 mg chol., 3 g Fat, total, 1 g sat. fat, 3 g fiber