Soup in the Slow Cooker: Italian Wedding Soup with Escarole

Ingredients

• 2 large Eggs (lightly beaten)
• 1 cup Onion (finely chopped, about one large onion)
• 0.33 cup Bread Crumbs (fine dried breadcrumbs)
• 2 tbsp Parmesan Cheese (freshly grated)
• 2 tbsp Flat Leaf Parsley (snipped fresh parsley)
• 0.5 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)
• 1.5 lb Ground Beef (lean (90% lean))
• 1 tbsp Vegetable Oil (for browning meatballs)
• 8 cup Reduced Sodium Chicken Broth (low‑sodium)
• 3 each Carrots (large, peeled and chopped)
• 1.5 tsp Dried Oregano (crushed, optional)
• 1 cup Acini de Pepe Pasta (tiny pasta pearls)
• 8 oz Escarole (trimmed and cut into 1/2‑inch strips)
• 2 tbsp Fresh Oregano (snipped leaves, optional garnish)
• 0.25 tsp Black Pepper (additional for soup seasoning)
• 0.5 tsp Salt (additional for soup seasoning)

Instructions

1. Mix Meatball Ingredients

   In a large bowl, lightly beat the two eggs, then add the chopped onion, breadcrumbs, grated Parmesan, snipped parsley, ½ tsp salt and ½ tsp pepper. Stir until evenly combined.

   Time: PT5M

2. Add Ground Beef and Form Meatballs

   Add the 1½ lb lean ground beef to the bowl and mix with your hands until just combined. Roll the mixture into about 40 meatballs, each roughly 1¼ inches in diameter.

   Time: PT5M

3. Brown Meatballs

   Heat 1 tbsp vegetable oil in a large skillet over medium‑high heat. Add half the meatballs, turning as needed, until browned on all sides. Transfer to paper towels to drain, then repeat with the remaining meatballs.

   Time: PT10M

4. Assemble Soup in Slow Cooker

   In the 5‑6 qt slow cooker, pour in 8 cups reduced‑sodium chicken broth, add the chopped carrots, 1½ tsp dried oregano (if using), ½ tsp salt, ¼ tsp pepper, and the browned meatballs. Stir to combine.

   Time: PT5M

5. Slow‑Cook the Soup

   Cover the slow cooker and set to Low for 6 hours (or High for 3 hours) to let the flavors meld and the meatballs finish cooking through.

   Time: PT6H

6. Add Pasta and Escarole

   Twenty minutes before the end of cooking, stir in 1 cup dried acini de pepe pasta and the 8‑oz trimmed escarole strips. If you prefer fresh oregano, add 2 tbsp snipped oregano now.

   Time: PT20M

7. Finish and Serve

   When the pasta is al dente and the escarole is tender, ladle the soup into bowls. Garnish with additional fresh chopped oregano if desired.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

12 g

Carbohydrates

15 g

Fat

8 g

Fiber

2 g