Italian Wedding Soup with Escarole
eggs, lightly beaten
cup finely chopped onion (1 large)
cup fine dry bread crumbs
tablespoons grated Parmesan cheese
tablespoons snipped fresh Italian (flat-leaf) parsley
teaspoon ground black pepper
pounds lean ground beef (93% lean)
tablespoon vegetable oil
cups reduced-sodium chicken broth
large carrots, chopped
small head escarole (8 ounces), trimmed and cut into 1/2-inch strips
cup dried acini di pepe pasta
Fresh oregano sprigs (optional)
- 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)
- Per serving:
- 330 kcal cal.,
- 10 g fat
- (3 g sat. fat,
- 100 mg chol.,
- 1024 mg sodium,
- 31 g carb.,
- 3 g fiber,
- 5 g sugar,
- 28 g pro.
- Percent Daily Values are based on a 2,000 calorie diet