Slow-cooker Italian Wedding Soup
by carolekv
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INGREDIENTS
- 1 Egg ; lightly beaten
- 3/4 Pound Lean Ground Beef ; or more if needed
- 1/2 Cup Onion ; finely chopped
- 3 Tablespoons Plain Bread Crumbs
- 3 Tablespoons Parmesan cheese ; grated
- 2 Tablespoons Fresh parsley ; chopped
- 3/4 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 8 Cups Chicken broth
- 3 Large Carrot ; chopped
- 1 Small Head Escarole or Spinach ; (8 Oz), washed, trimmed, cut into 1/2 inch strips
- 1 1/2 Teaspoons Dried Oregano
- 1 3/4 Cups Acini Di Pepe ; (or Orzo?)
INSTRUCTIONS
1. In a large bowl, stir together egg, beef, onion, bread crumbs, 1 tablespoon Parmesan, 1 tablespoon parsley and 1/4 teaspoon each of the salt and pepper. Form into 1-inch meatballs (about 45) and place on baking sheet; refrigerate while preparing soup.
2. 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 minutes of cook time. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sprinkle each serving with remaining parsley and Parmesan cheese and serve.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (312g) | ||
| Recipe Makes: 8 | ||
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| Calories: 135 | ||
| Calories from Fat: 56 (41%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.2g | 8 % | |
| Saturated Fat 2.3g | 12 % | |
| Monounsaturated Fat 2.3g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 55.7mg | 17 % | |
| Sodium 1048.8mg | 36 % | |
| Potassium 318.4mg | 8 % | |
| Total Carbohydrate 7.4g | 2 % | |
| Dietary Fiber 1.2g | 5 % | |
| Sugars, other 6.2g | ||
| Protein 12.3g | 18 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 135
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