Slow-Cooker Italian Wedding Soup

Slow-Cooker Italian Wedding Soup
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.
Makes 8
Prep 15 m
Slow Cook 360 m
Slow Cook on LOW



  1. 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. 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.
Nutrition Information for Slow-Cooker Italian Wedding Soup
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