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2
eggs, lightly beaten
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1
cup finely chopped onion (1 large)
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1/3
cup fine dry bread crumbs
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2
tablespoons grated Parmesan cheese
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2
tablespoons snipped fresh Italian (flat-leaf) parsley
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1
teaspoon salt
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3/4
teaspoon ground black pepper
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1 1/2
pounds lean ground beef (93% lean)
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1
tablespoon vegetable oil
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8
cups reduced-sodium chicken broth
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3
large carrots, chopped
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2
tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
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1
small head escarole (8 ounces), trimmed and cut into 1/2-inch strips
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1
cup dried acini di pepe pasta
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Fresh oregano sprigs (optional)
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.
- Servings Per Recipe 8,
- Calories 330,
- Protein (gm) 28,
- Carbohydrate (gm) 31,
- Fat, total (gm) 10,
- Cholesterol (mg) 100,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 5,
- Vitamin A (IU) 5685,
- Vitamin C (mg) 7,
- Sodium (mg) 1024,
- Calcium (DV %) 81,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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