Italian Wedding Soup In Slow Cooker Food

SLOW COOKER ITALIAN WEDDING SOUP

Steps:

• In a slow cooker combine the following: chicken broth, carrots, onion, parsley, oregano and garlic. Turn on low heat for 6-8 hours or high for 4 hours.

CROCK POT ITALIAN WEDDING SOUP

Steps:

• Meatballs: Preheat oven to 350 degrees.
• Mix all ingredients together.
• Form into very small balls (I get approximately 90 meatballs from 1 pound ground beef. I bake mine on a nonstick cookie sheet and turn them half-way through the cooking time).
• Bake about 10-15 minutes, until the meatballs have browned but are still soft (watch closely).
• Remove from oven and drain on paper towel, if necessary.
• Soup: Place all of the ingredients, except the pasta and escarole or spinach, into the crock pot with meatballs.
• Cook on low for 8 hours (Add pasta and escarole or spinach during the last hour of cooking and salt to taste, if necessary).
• Remove bay leaves.
• Top each serving with grated parmesan or romano cheese.
• Note: The meatballs must be prepared before being put into the crock pot (make them the night before and put them in the refrigerator, or even keep a batch in the freezer. I basically prepare as much as I can in advance so all I have to do is just put it all in the crock pot in the morning).

ITALIAN WEDDING SOUP

Steps:

• In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. Mix well and form into bite-size balls. Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top, they are cooked, about 6 to 7 minutes. When escarole is wilted it is done. In a separate bowl, combine the remaining 5 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.