Makes 8 servings
Prep: 15 mins
Slow Cook on LOW for 6 hours
1 egg, lightly beaten
3/4 pound lean ground beef
1/2 cup finely chopped onion
3 tablespoons plain bread crumbs
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsely
3/4 teaspoon salt
1/2 teaspoon black pepper
8 cups low-sodium chicken broth
3 large carrots, chopped
1 small head escarole (8 ounces), washed, trimmed and cut into 1/2 in strips
1 1/2 teaspoons dried oregano
1 3/4 cups acini di pepe pasta (such as Ronzoni)
In a large bowl, stir together egg, beef, onion, bread crumbs, 1 tablespoon Parmesan, 1 tablespoon parsely and 1/4 teaspoon each of the salt and pepper. Form into 1 in meatballs (about 45 ) and place on baking sheet; refrigerate while preparing soup.
Combine broth, carrots, escarole and oregano in slow cooker. Gently add meatballs. Cover and cook on LOW for 6 hours. Stir in pasta for last 20 mins of cook time. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle each serving with remaining parsely and Parmesan cheese and serve.
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