Recipe: Appetizing Italian Wedding Soup

Italian Wedding Soup.

You can cook Italian Wedding Soup using 15 ingredients and 4 steps. Here is how you achieve it.

Prepare 2 of eggs, lightly beaten.
Prepare 1 cup of finely chopped onion (1 large).
Prepare 1/3 cup of fine dry bread crumbs.
It's 2 tbsp of grated parmesan cheese.
You need 2 tbsp of snipped fresh italian (flat-leaf) parsley.
Prepare 1 tsp of salt.
Prepare 3/4 tsp of ground black pepper.
Prepare 1 1/2 lb of lean ground beef.
It's 1 tbsp of vegetabke oil.
Prepare 8 cup of reduced-sodium chicken broth.
Prepare 2 tbsp of snipped fresh oregano or 1 1/2 teaspoons dried oregano, crushed.
It's 1 small of head escarole (8 ounces), trimmed and cut into 1/2-inch strips.
You need 1 cup of dried acini di pepe pasta.
Prepare 1 of fresh oregano springs (optional).
It's 3 large of carrots, chopped.

In a large bowl combine eggs, onion, bread crumbs, cheese, parsley, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Add ground beef; mix well. Shape mixture into 1 1/4-inch meatballs. In a large skillet cook meatballs, half at a time, in hot oil over medium high heat until brown on all sides. Remove from skillet and drain on paper towels..
In a 5-to 6-quart slow cooker combine broth, carrots, died oregano (if using), the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon pepper. Gently add meatballs..
Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours, stirring in snipped oregano (if using), escarole, and pasta for the last 20 minutes of cooking..
Ladle soup into bowls. If desired, garnish with oregano springs. (Soup will thicken upon standing.).