Recipe finder
Italian Wedding Soup with Escarole
- Makes: 8 servings
- Prep 15 mins
- Cook 6 hrs (low)
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
- 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.
- 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.
- 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