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Meatball Soup with Escarole and Pasta

3 (14 1/2) cans broth (2 chicken. , 1 beef)
1 cup tomato sauce
1/2 teas. fresh ground pepper


Meatballs:
1 lb. ground meat-loaf mix (ground beef, veal, pork)
2 slices white bread, soaked in water, squeezed dry
1 small onion, grated or chopped very finely
3 tbsp fresh chopped parsley
1 large egg
1/4 teas. each, salt & pepper
1 tbsp olive oil
2 cups shredded carrots
1 cup chopped onion
1 (2 oz. ) chunk Parmesan
3 cloves garlic, crushed
2 tbsp chopped fresh oregano or 1 1/2 teas. dried
3/4 lb. escarole, torn into small pieces, washed
1 cup uncooked tubetti or ditalini pasta


In saucepan, bring broths, tomato sauce, & pepper to a boil. Meatballs: In bowl, combine ingredients. Shape tablespoons into 24 meatballs. Heat oil in nonstick skillet. Add meatballs; brown, turning, 6 minutes.

In 5 or 6 quart slow cooker, layer remaining ingredients, except pasta, in order listed. Place meatballs on top; pour in hot broth mixture. Cover; cook on low heat setting 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.

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