52 Ratings
  • 5 Rating Star 15
  • 3 Rating Star 14
  • 4 Rating Star 12
  • 1 Rating Star 7
  • 2 Rating Star 1
  • 0 Rating Star 3

Parsley and Parmesan, plus a low and slow cooking method, makes the meatballs in this Italian Wedding Soup recipe tender and delicious.

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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 1 tablespoon oil; brown meatballs, half at a time. Drain on paper toweling.

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  • 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.

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  • 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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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.

Nutrition Facts

330 calories, 10 g fat (3 g saturated fat, 100 mg cholesterol, 1024 mg sodium, 31 g carbohydrates, 3 g fiber, 5 g sugar, 28 g protein.

Reviews (3)

Most helpful positive review

01/23/2015
If you don't parboil your escarole first, look out- your soup will be so bitter it will be inedible. Lots of people use spinach instead for this reason, or a combination of the greens.

Most helpful critical review

01/23/2015
If you don't parboil your escarole first, look out- your soup will be so bitter it will be inedible. Lots of people use spinach instead for this reason, or a combination of the greens.
52 Ratings
  • 5 Rating Star 15
  • 3 Rating Star 14
  • 4 Rating Star 12
  • 1 Rating Star 7
  • 2 Rating Star 1
  • 0 Rating Star 3
01/23/2015
If you don't parboil your escarole first, look out- your soup will be so bitter it will be inedible. Lots of people use spinach instead for this reason, or a combination of the greens.
12/27/2016
This recipe looks really good but I do appreciate your tips. I will definately consider them, Thank you
02/09/2014
Do not add the pasta to the crock pot. The starch will get into the soup and make it much thicker than you'd like especially if there are leftovers. Cook the pasta separately then add at the end. The "wedding" part comes from bringing all of the ingredients together after they have been cooked. And this is a very American dish, despite the name.