Italian Wedding Soup with Escarole | Midwest Living

Italian Wedding Soup with Escarole

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Italian Wedding Soup with Escarole

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  • Makes: 8 servings
  • Prep 15 mins
  • Cook 6 hrs (low)

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Ingredients

  • 2 eggs, lightly beaten
  • 1 cup finely chopped onion (1 large)
  • 1/3 cup fine dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons snipped fresh Italian (flat-leaf) parsley
  • 1 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 1 1/2 pounds lean ground beef (93% lean)
  • 1 tablespoon vegetable oil
  • 8 cups reduced-sodium chicken broth
  • 3 large carrots, chopped
  • 2 tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
  • 1 small head escarole (8 ounces), trimmed and cut into 1/2-inch strips
  • 1 cup dried acini di pepe pasta
  • Fresh oregano sprigs (optional)

Directions

  1. In a large bowl, combine eggs, onion, bread crumbs, cheese, parsley, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Add ground beef; mix well. Shape mixture into forty 1-1/4-inch meatballs. In a large skillet, heat 1 tablespoon oil; brown meatballs, half at a time. Drain on paper toweling.
  2. In a 5- to 6-quart slow cooker, combine broth, carrots, dried oregano (if using), the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon pepper. Gently add meatballs.
  3. Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours, stirring in fresh oregano (if using), pasta, and escarole during the last 20 minutes of cooking. Ladle into bowls. If desired, garnish with oregano sprigs. Soup will thicken upon standing.

Nutrition Facts

(Italian Wedding Soup with Escarole)

Servings Per Recipe 8, fiber (g) 3, sugar (g) 5, sodium (mg) 1024, cal. (kcal) 330, pro. (g) 28, carb. (g) 31, Fat, total (g) 10, calcium (mg) 81, chol. (mg) 100, vit. C (mg) 7, iron (mg) 4, sat. fat (g) 3, vit. A (IU) 5685

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