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Ingredients
8 Cups chicken broth
3 Large carrots, peeled & chopped
1 Small onion, diced
1 Tablespoon parsley
1 Teaspoon oregano
1 Garlic clove, minced
Salt & pepper to taste
Meatballs
1 Egg
1 Pound lean ground beef
1/4 Cup onion, finely diced
1 Teaspoon parsley
1 Teaspoon oregano
1 Garlic clove, minced
1 Bread slice
1/4 Cup freshly grated Parmesan cheese
1/2 Teaspoon salt
1/8 Teaspoon pepper
1 Tablespoon olive or other cooking oil
Soup Add ins
1 Pound escarole trimmed and torn into 1/2" strips
1 Cup acini di pepe or other small pasta, uncooked
Freshly grated Parmesan cheese
Instructions
In a crockpot combine the following: chicken broth, carrots, onion, parsley, oregano and garlic. Cook on LOW for 6 to 8 hours.
For The Meatballs
Meanwhile in a medium bowl combine, egg, ground beef, onion, parsley, garlic, bread, Parmesan cheese, salt and pepper, stir to combine. Shape into 1" meatballs.
Meanwhile in a large skillet, heat olive oil over medium heat. Cook meatballs, flipping as needed until cooked through. Place on paper towels to drain. -or- Cook meatballs in an oven proof dish at 400F for 15 to 20 minutes or until thoroughly cooked. Drain. Place in crockpot with chicken broth, vegetables and seasonings.
Stir in pasta and escarole 20 minutes prior to mealtime. Cover again and cook until pasta and greens are tender, about 20 minutes. Ladle into bowls and top with fresh cheese.