Italian Wedding Soup

The name of this soup actually refers to the "marriage" of flavors inside, which include homemade Italian meatballs, parsley, oregano, and traditional greens like escarole.

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  • Makes: 8 servings
  • Prep: 35 mins
  • Slow Cook: 6 hrs (low) or 3 hours (high)

Italian Wedding Soup

Directions

  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 oil; brown meatballs, half at a time. Drain on paper towels.
  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.
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Nutrition Facts (Italian Wedding Soup)

  • Per serving:
  • 330 kcal ,
  • 10 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 100 mg chol. ,
  • 1024 mg sodium ,
  • 31 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 28 g pro.
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