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Ingredients

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.

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  • 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.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

330 calories; 10 g total fat; 100 mg cholesterol; 1024 mg sodium. 31 g carbohydrates; 28 g protein;

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