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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crock Pot Italian Wedding Soup Recipe

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This recipe for Crock Pot Italian Wedding Soup is from Marsha's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 egg (lightly beaten )
3/4 lb. ground beef
1/2 cup finely chopped onion
3 tbsp. bread crumbs
3 tbsp. grated parmesan cheese
2 tbsp., chopped fresh parsley
3/4 tsp. salt
1/2 tsp. black pepper
8 cups chicken broth
3 lg. carrots(chopped)
1 small head escarole( 8 oz.) cut into 1/2 inch strips
1 1/2 tsp. dried oregano
1 3/4 cups acini de pape pasta
Directions:
Directions:
In a lg. bowl , stir together egg, beef, onion, bread crumbs, 1 tbsp. parmesan cheese, 1 tbsp. parsley and 1/4 tsp. each of salt and pepper. Form into 1 inch meatballs (about 45) and place on baking sheet; refrigerate while preparing soup.
Combine broth, carrots, escarole, and oregano in crock pot. gently add meatballs. cover and cook for 6 hrs. stir in pasta for last 20 minutes of cook time. Stir remaining salt and pepper. Sprinkle each serving with remaining parsley and parmesan cheese and serve.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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