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Ingredients
1 Egg, lightly beaten
3/4 Pound lean ground beef
1/2 Cup onion, finely chopped
3 Tablespoons plain bread crumbs
3 Tablespoons grated Parmesan cheese
2 Tablespoons chopped fresh parsley
3/4 Teaspoon salt
1/2 Teaspoon black pepper
8 Cups chicken broth
3 Large carrots, chopped
1 (8oz) Head escarole, washed, trimmed & cut into 1/2" strips
1 1/2 Teaspoons dried oregano
1 3/4 Cups acini di pepe pasta (such as Ronzoni)
Instructions
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" meatballs (about 45) and place on baking sheet; refrigerate while preparing soup.
Combine broth, carrots, escarole and oregano in crockpot. 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.