Recipe

This is a great crock pot recipe! Italian Wedding Soup

Ingredients:

1 egg, lightly beaten

3/4 lb lean ground beef (I use 93/7)

1/2 cup finely chopped onion

3 T plain bread crumbs

3 T grated Parmesan cheese

2 T chopped parsley (fresh)

3/4 tsp salt

1/2 tsp black pepper

8 cups low sodium chicken broth

3 large carrots, peeled and chopped

1 small head of escarole (8 ounces) washed trimmed and cut in 1/2 inch strips (I could not find escarole so I used kale and it was fabulous- plus kale is a super food a serving has 300% vitamin A and 200 % vitamin C)

1 and 1/2 tsp oregano

1 and 3/4 cups acini de pepe pasta such as Ronzoni (small pasta)

In a large bowl combine egg, beef, onion, bread crumbs, 1 T Parmesan cheese, 1 T parsley and 1/4 tsp each of salt and pepper. Form into 1 inch meatballs. Combine broth, carrots, escarole and oregano in slow cooker. Gently add meatballs. Cover and cool on low for 6 hours. Stir in pasta for last 20 minutes of cook time, add remaining 1/2 tsp salt and 1/4 tsp pepper. Serve and sprinkle with remaining parsley and cheese.