Slow Cooker Italian Wedding Soup

INGREDIENTS

8 cups chicken broth

3 large carrots, peeled and chopped

1 small onion, diced

1 tablespoon parsley

1 teaspoon oregano

1 clove garlic, minced

salt and pepper, to taste

Meatballs:

1 egg

1 lb lean ground beef

¼ cup onion, finely diced

1 teaspoon parsley

1 teaspoon oregano

1 clove garlic, minced

1 slice bread

¼ cup freshly grated Parmesan cheese

½ teaspoon salt

⅛ teaspoon pepper

1 tablespoon olive or other cooking oil

Soup Add ins:

1 lb escarole, trimmed and torn into ½ inch strips

1 cup pastina, acini di pepe or other small pasta, uncooked

freshly grated Parmesan cheese

INSTRUCTIONS

In a slow cooker combine the following: chicken broth, carrots, onion, parsley, oregano and garlic. Turn on low heat for 6-8 hours.
For the meatballs:
Meanwhile in a medium bowl combine, egg, ground beef, onion, parsley, garlic, bread, Parmesan cheese, salt and pepper. Stir to combine. Shape into 1 inch balls. Meanwhile in a large skillet, heat olive oil over medium heat. Cook meatballs, flipping as needed until cooked through. Place on paper towels to drain. -or- Cook meatballs in an oven proof dish at 400 degrees for 15-20 minutes or until thoroughly cooked. Drain. Place in slow cooker with chicken broth, vegetables and seasonings.
Stir in pasta and escarole 20 minutes prior to mealtime. Cover again and cook until pasta and greens are tender, about 20 minutes.. Ladle into bowls and top with fresh cheese.