Slow Cooker Italian Wedding Soup

This recipe is a family favorite! Very easy and ready in an afternoon! For a cold winter night or and easy summer dinner, this is the perfect meal!

Course Main Course

Cuisine Italian

Keyword slow cooker, soup

Prep Time 30

Cook Time 5

Servings 8

1 egg Lightly Beaten
1/2 cup Finely Chopped Onion
3 tbsp Grated Parmesan Cheese
3 tbsp Fine Italian Bread Crumbs
2 tbsp Snipped Fresh Parsley
3/4 tsp each Fresh Ground Pepper/Salt *or to your taste/liking
1 lb Lean Ground Beef *You can use 8 oz each of ground sausage and ground beef if you want to "ramp up" your flavor!
8 cups Chicken Broth
3 large Carrots, peeled
1 small Head of Escarole, trimmed and cut into 1/2 inch strips *this is a type of lettuce with a slightly bitter taste. Substitute an Endive if you cannot find Escarole.
1 1/2 tsp Dried Oregano *want a little more flavor? Add up to 2 tbsp of Italian seasoning! Depending on my mood, that is what I do!
1 cup Dried Acini Di Pepe Pasta *this is a small pasta that looks like "grain" it traditional to Italian Wedding Soup.

Preheat oven broiler. Line one large baking sheet with parchment paper. Set aside.
In a large bowl combine egg, bread crumbs, ground beef, 1 tbsp of parmesan cheese, 1 tbsp parsley and salt/pepper to taste. Mix well until thoroughly combined. Shape meatballs so they are only 1/2"-3/4" in size. I make smaller meatballs so there are plenty of them in the soup! Place on baking sheet and broil for 5 mintues.
Once meatballs have been broiled, Gently place them in the slow cooker. I have about 3 dozen from 1 lb of ground beef.
Once you have your meatballs in the slow cooker, combine the remaining ingredients, except the pasta! Cover and cook on high for 4 hours or on low for 6 hours.
20 minutes before your cooking times is done, add the 1 up of Acini Di Pepe Pasta! Stir and replace lid!
Serve with bread and garnish with shredded Parmesan Cheese and Italian Parsley! Then enjoy!