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Ingredients Jump to Instructions ↓

  1. 2 Chicken broth

  2. 1 Beef broth

  3. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper Meatballs

  4. 1/3 lb 151g / 5 1/3oz Ground beef

  5. 1/3 lb 151g / 5 1/3oz Ground veal

  6. 1/3 lb 151g / 5 1/3oz Ground pork

  7. 2 White bread - soaked in water, And squeezed dry

  8. 1 Onion - grated (small)

  9. 3 tablespoons 45ml Chopped parsley

  10. 1 tablespoon 15ml Egg (large)

  11. 1/4 teaspoon 1 1/3ml Salt

  12. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper Soup

  13. 1 tablespoon 15ml Olive oil

  14. 2 cups 220g / 7.8oz Shredded carrots

  15. 1 cup 62g / 2 1/5oz Chopped onion

  16. 2 oz 56g Chunk Parmesan

  17. 3 Garlic cloves - crushed

  18. 2 tablespoons 30ml Chopped fresh oregano (or 1 1/2 tspns dried oregano)

  19. 3/4 lb 340g / 11oz Escarole - torn small pieces

  20. 1 cup 237ml Tubetti or ditalinii pasta

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In saucepan, bring broths, tomato sauce and pepper to a boil. For Meatballs: In bowl, combine ingredients. Shape tablespoonfuls into 24 meatballs. Heat oil in nonstick skillet. Add meatballs; brown, turning, 6 minutes. For Soup: In 5- or 6-quart slow coooker, layer remaining ingredients, except pasta, in order listed. Place meatballs on top; pour in hot broth mixture. Cover; cook on LOW 8 to 9 hours, or on HIGH 3 1/2 to 4 hours, until carrots are very tender. Add pasta; cover. Cook on HIGH 15 to 18 minutes, until pasta is al dente. Discard Parmesan. Ladle soup into bowls, 3 meatballs per serving. Stovetop Method: Brown meatballs. Add to 5- or 6-quart Dutch oven with remaining ingredients except pasta. Simmer, covered, 45 minutes or until escarole is very tender. Add pasta; simmer 10 minutes, until al dente. This recipe yields 8 servings.

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