• 1 Rating

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.

Advertisement

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 oil; brown meatballs, half at a time. Drain on paper towels.

    Advertisement
  • 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

330 calories; 10 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 100 mg cholesterol; 1024 mg sodium. 308 mg potassium; 31 g carbohydrates; 3 g fiber; 5 g sugar; 28 g protein; 0 g trans fatty acid; 57 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 125 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 4 mg iron;

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0