Recipes and Cooking Italian Wedding Soup with Escarole 3.5 (49) 3 Reviews Parsley and Parmesan, plus a low and slow cooking method, makes the meatballs in this Italian Wedding Soup recipe tender and delicious. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Cook Time: 6 hrs Total Time: 6 hrs 15 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 eggs, lightly beaten 1 cup finely chopped onion (1 large) ⅓ cup fine dry bread crumbs 2 tablespoon grated Parmesan cheese 2 tablespoon snipped fresh Italian (flat-leaf) parsley 1 teaspoon salt ¾ teaspoon ground black pepper 1 ½ pound lean ground beef (93% lean) 1 tablespoon vegetable oil 8 cup reduced-sodium chicken broth 3 large carrots, chopped 2 tablespoon snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed 1 small head escarole (8 ounces), trimmed and cut into 1/2-inch strips 1 cup dried acini di pepe pasta Fresh oregano sprigs (optional) 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 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. For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside. Rate it Print Nutrition Facts (per serving) 330 Calories 10g Fat 31g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 330 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 15% Cholesterol 100mg 33% Sodium 1024mg 45% Total Carbohydrate 31g 11% Total Sugars 5g Protein 28g Vitamin C 7.1mg 36% Calcium 80.8mg 6% Iron 4mg 22% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.